BEEF LIVER AND ONIONS
Beef Liver and Onions is a great dish loaded with nutrients and doesn’t take long to prepare.
If you love this beef recipe, try our Brown Beef Stew! Add our fried cornbread and you have a fantastic meal.
Table of contents
❤️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!
🍴KEY INGREDIENTS
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
SWAPS
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.
PREPARATIONS
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.
COOKING STEPS
Step 1
Put the flour into a shallow dish and add salt, pepper, and garlic powder. Mix well.
Step 2
Add grease to skillet and have hot. Dredge liver in flour and fry on both sides until brown.
Step 3
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.
⭐TIP
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
SERVING SIZE
This recipe makes about 6 servings and you can easily double it for a larger gathering.
Beef Liver with Onions
Ingredients
- 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
Instructions
- 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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Oh my ladies!! This is going on my list to make!!
I’m about to make this just as you’ve written because it looks like the closest thing to the version of liver of onions that I’ve had before and love very much. But I was wondering one thing — what do you think about the whole soaking the liver in milk before cooking? Appreciate your input!
I know some people swear by it, but I have never been one to do that.
Soaking in buttermilk for an hour or two removes the bitterness and tenderizes the liver. According to my Southern 100 year old Grandmother!❤
Made this tonight and it was a big hit. My 8 year old grandson ate it and enjoyed it. I prefer chicken liver but this was a great recipe for beef.
Cook it only 7-8 minutes? Won’t it be raw/rare??
No. This recipe is correct as written. Please read the comments below, it has wonderful reviews.
I made this last night. In yrs past mine was always overcooked and dry. This recipe made the most tender liver ever. Thanks for the recipe.
Thank you for the kind words! We’re so glad this recipe worked so well for you. It’s one of our favorites!
Made this for my husband tonight. He said it’s the best he’s ever had ie. better than moms!!! Only thing I did differently was chicken stock instead of water! Thank you for keeping old school southern recipes!!
So glad I found this recipe. My Mom was a wonderful cook. Made the best smothered liver and onions. Hope I can this to taste like hers. Ingredients sound the same.
THanks for the recipe I’m making making this for my 89yr old grandpa as one of his monthly freezer meals I take to him. He like so them so whatever he wants he gets. IVe then be fore but not my favorite things. THAnks for the recipe.
You are welcome, Megan. I hope he enjoys the recipe.
Well I’m a believer now, I got brave and tried it! We don’t cook it in our family. This was a very good recipe! I cooked beef liver, cut off the tough membrane and soaked it in buttermilk, drained it and then dredged it in the flour mixture. I did use bacon grease and I believe this made a great impact on flavor. It was very tender and delicious! Now I have to convince the rest of my family to give a try.
Good for you for giving it a try! I’m so glad it was a success.
Maybe you are over cooking your liver. Mine is always tender and moist.
I love your recipes. Delicious
TRY LIVER, ONIONS,AND GRAVY OVER GRITS…. THE BEST EVER!
I love, love, love liver and onions!! But, organ meat is so fattening! I don’t eat it to much!
Could I make this recipe with corn meal instead of flour ? When cook Liver (which isn’t very often because I am the only one that likes it in my home ) I fry it with corn meal .
Yes, I think you could, Peggy.
which is better.beef or calf”s liver I think one is stronger than the other?
I guess it’s a matter of preference. I like calf’s liver.
Calf’s liver is not as strong tasting
Going to make this for my husband and sister in law they are the only ones who eat it. I love all the receipes. Made the old fashion carrot cake tonight with the cream cheese frosting
I make liver and onions for my daughter she loves it and is the only one in the house that eats it. I make mine with cream of mushroom soup. I cook the liver and sautee the onions and then mix the cream of mushroom soup with a little bit of water and whisk it until smooth and pour in the skillet with the liver and onions and heat until bubbles.
all you need is a hot greased cast iron skillet with mashed potatoes and slice of fresh tomato.
I love liver and onions but rarely make it at home because I don’t like the way it makes my house smell afterwards. I might break down and make some because this really really really looks good. I love my liver and onions with fried taters as a side (also fried with onions). I know mega ‘grease’ overload but hey, you only live once… LOL.
I have always loved liver and onions, even as a child!! I think it was because my Mom was such a good cook and it was so tender!! This sounds like the way she fixed it. 🙂
I could go for a plate of this right now. I love liver too. Almost better than steak. No one in my family likes it (Joe will eat it)…just me. When I go out to eat and order it…people look at me like I’m crazy.There are just a couple of restaurants where I will order it. I have bacon with mine. Thanks for making me hungry again!
Balisha
You can count me in as one of the people who love liver and onions but didn’t like it when younger. I think the reason is that most people cook it until it is like shoe leather.
I love this very much