Liver and Onions American Classic

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A timeless American diner classic, beef liver is pan-fried until just tender with a golden seasoned crust, then topped with deeply caramelized onions and a savory pan sauce. Serve it with creamy mashed potatoes to soak up every drop of the rich, beefy gravy.

Nutrition Facts

Per serving (estimated)

• 385 kcalCalories
• 17 gFat
• 7 gSaturated Fat
• 21 gCarbs
• 2 gFiber
• 6 gSugar
• 32 gProtein
• 540 mgSodium
• 490 mgPotassium
• 68 mgCalcium
• 7 mgIron
• 9 mgVitamin C
• 7400 mcgVitamin A

Ingredients

For the Liver

• 1.5 lbs beef liver, sliced 1/2-inch thick
• 1 cup all-purpose flour
• 1 tsp kosher salt
• 1 tsp freshly ground black pepper
• 1 tsp sweet paprika

For the Onions and Pan Sauce

• 2 large yellow onions, halved and thinly sliced
• 3 tbsp unsalted butter
• 2 tbsp bacon fat (or vegetable oil)
• 2 cloves garlic, minced
• 1 cup low-sodium beef broth
• 1 tbsp Worcestershire sauce
• 2 tbsp chopped fresh flat-leaf parsley

Directions

1. Pat the liver slices very dry with paper towels and, if needed, slice them into 1/2-inch thick pieces for even cooking.
2. In a wide shallow bowl, whisk together the flour, salt, black pepper, and paprika. Dredge each liver slice in the seasoned flour, pressing gently to coat both sides, then shake off the excess.
3. Melt 2 tablespoons of butter with the bacon fat in a large cast-iron skillet over medium heat. Add the sliced onions and a pinch of salt, and cook, stirring occasionally, for 10 to 12 minutes until they are soft, deeply golden brown, and caramelized. Transfer to a plate and tent to keep warm.
4. Increase heat to medium-high and add the remaining 1 tablespoon butter. Once hot and shimmering, lay the floured liver slices in a single layer (work in two batches to avoid crowding). Cook for 3 to 4 minutes per side until the crust is deep golden and the centers are just barely pink inside.
5. Transfer the cooked liver to a serving platter and tent loosely with foil to rest while you make the sauce.
6. Add the minced garlic to the same skillet and cook for 30 seconds until fragrant. Pour in the beef broth and Worcestershire sauce, scraping up all the browned bits from the bottom of the pan. Simmer for 2 to 3 minutes until the sauce reduces slightly and thickens.
7. Return the caramelized onions to the skillet just to rewarm, or simply pile them on top of the plated liver. Spoon the pan sauce generously over everything and sprinkle with fresh parsley.
8. Serve immediately with buttery mashed potatoes or crusty bread to soak up the rich gravy.

Cook’s Notes

• For a milder, more delicate flavor, soak the liver in cold milk for 30 minutes before cooking, then pat dry.
• Do not overcook the liver; it becomes tough and grainy quickly. Aim for just barely pink in the center.
• If you find beef liver too robust, substitute calf's liver (veal liver), which is milder and more tender.
• A splash of white wine or sherry in the pan sauce adds welcome acidity and depth.
• Look for grass-fed beef liver at a trusted butcher for the cleanest, richest flavor.

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