Beef Liver and Onions is a great dish loaded with nutrients and doesn’t take long to prepare.
❤️WHY WE LOVE THIS DELICIOUS RECIPE
If you love liver this is a dish you have to try. Beef Liver is very high in protein and loaded with nutrients and the onions only enhance this recipe. You cook the liver till it is tender which is only 7-8 minutes so this recipe doesn’t take long at all!
We do dredge the liver in flour, it’s not a whole lot but it is enough to give it a nice light coating. This is one our favorite ways to enjoy beef liver. We also love chicken livers and if you are a fan of those, definitely check out this recipe!
Beef Liver – we buy ours at a local farm but you can find it in the grocery store.
Bacon Grease – (can use butter or margarine if you don’t have the grease)
Salt and Pepper – great seasonings
Garlic powder – gives the liver a great taste
Onions – such a great addition to this dish!
All-Purpose Flour – we are only using ½ cup
If you want to make this dish your own, add whatever herbs you love. It’s very versatile and a classic that has been around for many years. We use water in this dish but you could easily use beef broth.
🍽️HOW TO MAKE
This dish is really easy and only takes about 20 minutes from prep to finish. We make ours in an iron skillet but any skillet will do.
The only real prep is to get all of our ingredients together and go ahead and cut your onion into slices. You can also cut the liver into smaller pieces if your live is still in a large piece.
Put the flour into a shallow dish and add salt, pepper, and garlic powder. Mix well.
Add grease to skillet and have hot. Dredge liver in flour and fry on both sides until brown.
Sprinkle onion rings on top of the liver in the pan and add about a cup of water. Cover and simmer until beef it tender about 7 or 8 minutes.
Liver is done when it is still slightly pink in the center with brown edges. Some say 145 degrees and others say 160. It’s really up to you to decide what your version of done is, as some like it more pink that others.
SERVE THIS WITH
This dish is wonderful with mashed potatoes and green beans. So that is what we always serve it with. This dish is pretty versatile and could go with just about anything. A good salad is always a wonderful side dish and our Amish Pasta Salad goes with anything!
❓FREQUENTLY ASKED QUESTIONS
I have never tried it and wouldn’t recommend it. Just freeze the liver if needed and make this dish fresh.
If you have the choice calf liver is the best and will be the most tender over a mature cow.
STORING AND REHEATING
I just store in an air tight container and reheat on the stove top or in the microwave.
💕MORE POPULAR RECIPES TO ENJOY
This recipe makes about 6 servings and you can easily double it for a larger gathering.
Beef Liver with Onions
This old fashioned recipe for beef liver smothered in onions will take you back in time. If you like liver this one is for you.
- 1 pound beef liver
- 3 – 4 tablespoons bacon grease can use butter or margarine if you don’t have the grease
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 – 2 large onions peeled and cut into rings
- 1/2 cup flour
- 1 cup water
Put the flour into a shallow dish and add salt, pepper, and garlic powder. Mix well. Add grease to skillet and have hot. Dredge liver in flour and fry on both sides until brown. Sprinkle onion rings on top of the liver in the pan and add about a cup of water. Cover and simmer until beef it tender about 7 or 8 minutes.
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