Onions are used for cooking many dishes because they can eliminate food odors. With that effect, people often use onions to cook beef liver. In this article, I’ll answer some frequently asked questions and instruct you how to cook beef liver and onions with gravy properly.
1. Frequently Asked Questions
Do You Need to Soak Beef Liver in Milk Before Cooking?
Yes, soaking beef liver in milk is essential for the best results. This step helps to mellow out the liver’s strong, sometimes metallic taste, making it more palatable. I’ve tried skipping this step out of curiosity, and the result was much less enjoyable. The milk works wonders in softening the flavor and tenderizing the meat, so I always recommend taking the extra time to soak it. Trust me, it’s worth it!
What Does Beef Liver Taste Like?
Beef liver has a distinct, rich flavor that is earthy and slightly mineral-like. It’s not like your typical cut of beef—it carries a boldness that some adore and others need time to appreciate.
For me, the taste is comforting and deeply satisfying, especially when paired with the sweetness of caramelized onions and the creaminess of the gravy. The combination balances the liver’s intensity and makes it a delightful experience.
Is Beef Liver and Onions Healthy?
Absolutely! Beef liver is considered a nutritional powerhouse. It’s packed with essential vitamins like A, B12, and iron, making it an excellent choice for those looking to boost their energy and immune system. In my opinion, it’s an underrated superfood.
However, like any rich food, moderation is key. Pairing it with onions, which are rich in antioxidants, makes this dish not only delicious but wholesome as well.
2. Old Fashioned Liver and Onions Recipe
Ingredients
- 1 pound of beef liver, sliced
- 1 cup of milk (for soaking)
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 4 tablespoons butter (or oil)
- 2 cups beef broth
- 2 tablespoons all-purpose flour (for gravy)
- 1/4 cup milk or cream (optional, for creamier gravy)
Instructions
Soak the Liver: Place the sliced liver in a bowl and cover with milk. Let it soak for 30 minutes to 1 hour. Drain and pat dry.
Prepare the Onions: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the onions and cook until caramelized, about 10-15 minutes. Remove and set aside.
Season and Coat: Mix the flour, salt, and pepper in a shallow dish. Coat each slice of liver in the mixture, shaking off any excess.
Cook the Liver: Add the remaining butter to the skillet and heat over medium-high heat. Cook the liver slices for 2-3 minutes per side until browned but slightly pink in the center. Avoid overcooking, as liver can become tough.
Make the Gravy: Remove the liver from the skillet and set aside. Reduce the heat to medium. Sprinkle 2 tablespoons of flour into the skillet and stir until a paste forms. Slowly whisk in the beef broth, followed by the milk or cream, until the gravy thickens. Season with salt and pepper to taste.
Combine and Serve: Return the liver and onions to the skillet, allowing them to warm through in the gravy for a few minutes. Serve hot.
3. Tips for Perfect Beef Liver & Onions
Choose Fresh Liver: Always opt for fresh, high-quality liver. It should have a vibrant color and a clean smell.
Don’t Skip the Soak: As mentioned earlier, soaking the liver in milk is non-negotiable for the best flavor and texture.
Cook Quickly: Overcooking liver can make it tough and chewy. Aim for a slight pink center for a tender bite.
Caramelize the Onions: Take your time with the onions. Their sweetness is the perfect contrast to the savory liver.
Season Generously: Liver benefits from bold seasoning. Don’t be afraid to add a touch of garlic powder, paprika, or even a dash of Worcestershire sauce to the gravy for extra depth.
4. Serving Suggestions
Old-fashioned beef liver and onions pairs beautifully with a variety of sides. Here are some of my favorites:
Mashed Potatoes
The creamy texture of mashed potatoes provides a nice contrast to the rich, slightly metallic flavor of the liver. You could add garlic or herbs for extra flavor.
Roasted Vegetables
Roasted carrots, Brussels sprouts, or green beans offer a nice crunch and earthy flavor that pairs well with liver and onions.
Rice or Risotto
A simple white rice or a flavorful risotto (perhaps with herbs like thyme or rosemary) can soak up the savory juices from the liver and onions, making for a satisfying side dish.
Crisp Salad
A fresh, crisp salad with a vinaigrette can help cut through the richness of the liver. Try a mix of arugula, baby spinach, and radishes.
Bread
A piece of crusty bread or rolls can help soak up the savory juices from the liver and onions.
Beef liver and onions is a dish that deserves a spot on your dinner table. With its bold flavors, nutritional benefits, and heartwarming nostalgia, it’s a meal that truly satisfies. Give it a try, and you might just find yourself adding it to your regular rotation!
