What Texture Should Beef Liver Have

In this easy 30-minute recipe, thin slices of beef liver are seasoned, rapidly sauteed in olive oil, then topped with caramelized onions.

If you're willing to give internal organs a endeavor, as long as yous don't overcook the livers, you're in for a treat!

Sauteed beef liver slices topped with caramelized onions.

As someone who comes of dual descent, European and Israeli, I was never one to shun organ meats. I really love them. Each of them (liver, tongue, middle, cheeks, etc.) has its own unique flavor and texture.

While beef liver may not be the best choice for those merely starting out eating offal, due to its strong flavour, information technology's one of my favorite internal organs to eat. Every bit long as you lot either soak it in milk before cooking or utilize a young dogie's liver, its flavor can be quite mild. And the sweet, caramelized onions definitely help!

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Ingredients
Instructions
Expert tips
Oftentimes asked questions
Serving suggestions
Storing leftovers
Related recipes
Recipe card

Ingredients

Y'all'll only need a few unproblematic ingredients to make this recipe. The verbal measurements are included in the recipe card below. Here's an overview of what yous'll need:

Onion: Sliced thinly and the slices separated into rings. I prefer to use a xanthous onion, but a white onion works too.

Olive oil: Used for frying both the onions and the liver. You can also use butter if you'd like, and although I never tried it, bacon grease sounds good likewise!

Beef liver: When I say this, I actually mean calf's liver. The liver of the mature cow has a dense, gummy texture and a strong metal flavour. A calf'due south liver is relatively tender and mild.

If all you can find is a mature liver, it's not a bad idea to soak information technology in milk while you fix and cook the onions. This will aid reduce the metallic gustation.

Seasonings: I employ Kosher salt, black pepper, garlic pulverization, and smoked paprika.

Instructions

Making this dish is easier than you call back. The detailed instructions are listed in the recipe card below. Here'south an overview of the steps:

You start with the onion - piece it, separate the slices into rings, and so cook the rings in olive oil until caramelized. This takes longer than cooking the liver. Yous should expect to cook the onions for about seven-8 minutes.

One time the onions are cooked, yous set them aside (I sometimes place them in a warm oven to proceed them warm) and turn your attention to the liver.

To gear up the liver, you lot blot it dry out with newspaper towels, so sprinkle information technology with seasonings. Advisedly wipe the skillet clean with paper towels (it will be hot), add a bit more than oil, and cook the livers.

Melt them briefly - nearly 3 minutes per side over medium heat. You don't desire them overcooked. I like them slightly pink in the middle (though the USDA would disagree). When they're washed, place them on plates, top with the onions, and serve.

A photo collage showing the steps for making liver and onions.

Expert tips

I briefly touched on the two most of import tips I can give you about making this recipe, but I'll elaborate on them a bit more than:

1. If at all possible, utilize young calves' livers and not the mature animal's liver. It will brand the feel significantly improve. The young livers are more than tender, and they sense of taste better. If you lot can only get a cow'due south liver, soak information technology in milk while you ready and cook the onions, then blot information technology, flavour it, and cook.

2. I cannot over-emphasize how important information technology is to avoid overcooking liver (and this is true for chicken livers as well). If you lot like your meat well done, and so you shouldn't be making this recipe.

When cooked to medium-rare (still slightly pinkish in the middle), liver is wonderfully tender and sweet. Yeah, it actually has a sweet taste. Just when overcooked, it becomes tough and grainy.

I should, however, indicate out that according to the USDA, we should cook beefiness internal organs to 160°F, which is well-done.

Frequently asked questions

What does beef liver gustation similar?

It tends to take a slightly metallic aftertaste, though this is less pronounced when you eat a young calf's liver. Information technology has a rich taste, and when minimally cooked, it'south tender and sweet.

Why is beefiness liver served with onions?

The onions are there to balance out the stiff flavor of the liver.
Many recipes use barely-cooked onions, preserving their sharpness. Only since I use young livers and cook them minimally, they are tender and sweet. So I similar to melt the onions until they too are caramelized and sweet.

How can I make liver taste skilful?

Soak it in milk if using a mature liver to remove the metallic taste, and avoid overcooking it to forbid it from becoming tough and grainy.

Serving suggestions

I like to serve this rich-tasting dish with a uncomplicated vegetable side that doesn't require likewise much work and ideally tin can exist cooked in the microwave or not cooked at all. Here are a few ideas:

Microwave broccoli
Microwave asparagus
Creamy cucumber salad
Tomato plant salad

Storing leftovers

Leftovers can be stored in the fridge, in an airtight container, for up to three days. Simply I take to tell you, in one case you reheat them, they're well-done and very dry.

I prefer to eat them common cold (much like liver mousse), but if the idea is not appealing, information technology's probably best to just make equally much as yous can swallow immediately.

Beef liver and onions served on a white plate with a knife and a fork.

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Recipe card

Beef Liver and Onions

Thin slices of beefiness liver are cooked in olive oil, so served with caramelized onions. Make sure non to overcook the liver! When cooked to medium-rare it's tender and sweet.

Prep Fourth dimension fifteen mins

Cook Fourth dimension 15 mins

Full Fourth dimension 30 mins

Grade: Main Class

Cuisine: American

Servings: 4 servings

Calories: 225 kcal

▢ one lb calves' liver (not mature beef liver*), thinly sliced
▢ ½ teaspoon kosher salt
▢ ¼ teaspoon black pepper
▢ ½ teaspoon garlic powder
▢ ½ teaspoon smoked paprika
▢ 1 medium yellowish onion thinly sliced, slices separated into rings
▢ 2 tablespoons olive oil divided

Adapt the liver slices on a cutting board or on a couple of big plates. Blot them dry with paper towels. Sprinkle them with salt, blackness pepper, garlic powder, and smoked paprika.
Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add together the onions. Cook, stirring often, until gilded-brownish, about 7 minutes. If the pan gets also hot, lower the estrus to medium.
Remove the onions from the skillet with a slotted spoon. Identify them on a plate and encompass with foil to keep warm.
Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll get tough and grainy**. If in that location are a few thicker or misshapen slices or chunks, y'all can briefly cook them on the edges as well. Merely first, remove the already-cooked thin slices to a plate.
Adjust the cooked livers on a serving plate, height them with the sautéed onions, and serve.

*The liver of the mature cow has a dense, gummy texture and a potent metal flavour. A calf'south liver is relatively tender and mild. If all you can find is a mature cow's liver, it's non a bad idea to soak it in milk while you prepare and cook the onions. This volition help reduce the metallic gustatory modality.

**According to the USDA, we should cook beef internal organs to 160°F, which is well-done.

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