Homemade Onion Liver is a nostalgic dish that melds tender beef liver with sweet, caramelized onions for a rich, hearty meal. The preparation begins by rinsing the beef liver under cold water and patting it dry before it’s sliced into thin, uniform pieces to ensure even cooking. Onions, peeled and sliced into rings, are browned to perfection, enhancing their natural sweetness which beautifully complements the liver’s robust flavor.
The liver slices are dredged in a seasoned flour mixture that includes salt, black pepper, paprika, and garlic powder, adding a gentle kick of spice and ensuring a crispy exterior. The combination of vegetable oil and butter in the skillet creates a flavorful base for both the onions and liver, providing a balance of smoothness and richness.
Once the liver is cooked to a golden brown and tender, the sautéed onions return to the skillet alongside beef broth. This step is crucial as it deglazes the pan, incorporating all the browned bits stuck to the skillet, which intensify the dish’s savory profile. Simmering for a few minutes allows the flavors to meld, resulting in a dish that is both comforting and satisfying.
Homemade Onion Liver is often sprinkled with fresh parsley before serving, offering a pop of color and a hint of fresh, herbal vibrancy. This dish is not only easy to prepare but also budget-friendly, offering a nutritious punch with a classic taste that harks back to homestyle cooking. It’s a delightful example of how simple ingredients, when prepared with care, can create a deeply flavorful dish.
Ingredients
1 lb beef liver
2 large onions
1 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika
1/2 tsp garlic powder
4 tbsp vegetable oil
2 tbsp butter
1/2 cup beef broth
2 tbsp fresh parsley (chopped)
Directions
1. Rinse the beef liver under cold water and pat dry with paper towels.
2. Slice the liver into thin, uniform pieces.
3. Peel the onions and slice them into rings.
4. In a shallow bowl, combine the flour, salt, black pepper, paprika, and garlic powder.
5. Dredge each piece of liver in the seasoned flour mixture, shaking off any excess.
6. Heat 2 tablespoons of vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat.
7. Add the onion rings to the skillet and sauté for about 10 minutes, or until they become tender and lightly browned. Remove the onions and set them aside.
8. Add the remaining vegetable oil and butter to the skillet.
9. Once the oil is hot, add the liver pieces to the skillet in a single layer. Cook for about 2-3 minutes per side, or until browned and cooked through.
10. Return the onions to the skillet with the liver.
11. Pour in the beef broth and bring to a simmer. Cook for another 5 minutes, allowing the flavors to meld together.
12. Sprinkle the fresh parsley over the top before serving.