Liver & Onions Recipe (without flour)
This is the classic way to make Liver and Onions. It's very simple and uses minimal ingredients
Ingredients
- 1 lb sliced beef liver
- 1 medium onion, sliced and separated into rings
- 1 cup milk, or as needed
- 2 Tbsp butter
- 2 tsp water
- 2 tsp lemon juice
- 1 tsp Worcestershire sauce
- Dash of salt and pepper
Instructions
- Depending on the cut of beef liver, the membrane may need to be removed if it's still attached. You can do this easily by using a paring knife to cut through the membrane and peel off the membrane.
- Gently rinse liver in water. Then, place liver in a shallow bowl and cover with milk. Let liver soak in milk for at least 30-minutes and up to 2 hours. This will remove the bitter flavor. Remove from milk, rinse in cold water, and pat dry with paper towels.*
- Melt butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. The onions will be soft, but not caramelized. Remove cooked, buttered onions from skillet and transfer to a plate.
- Add liver slices to skillet, and sprinkle with salt and pepper. Increase heat to medium-high heat, and cook liver until browned on one side, approximately 2-3 minutes. Flip and cook on the other side until browned.
- Add onions back to skillet with liver. Reduce heat to medium. Cook until onions are heated and liver is slightly pink in center, approximately 3 minutes. Remove liver and onions from skillet and transfer from a plate.
- If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce in the same skillet and heat through. Pour over the liver and onions
- Serve immediately. Enjoy!
Notes
*If dairy-free, soak liver in water with two tablespoons of apple cider vinegar or lemon juice.