Here’s a detailed recipe for Beef Liver along with useful FAQs so you can get it just right.

🥩 Pan-Seared Beef Liver with Onions

Ingredients

• 500 g (1 lb) beef liver, sliced into ½-inch thick pieces
• 2 medium onions, thinly sliced
• 3 tbsp butter (or ghee/oil)
• 1 tbsp olive oil
• ½ cup milk (for soaking)
• ½ tsp garlic powder
• ½ tsp paprika (optional)
• Salt & black pepper, to taste
• Fresh parsley, chopped (for garnish)

Instructions

1. Prep the Liver
   • Rinse liver slices gently under cold water.
   • Place in a bowl, cover with milk, and soak for 30 minutes to 2 hours. This reduces bitterness and tenderizes. Drain and pat dry.
2. Season
   • Lightly season both sides with salt, pepper, garlic powder, and paprika.
3. Caramelize Onions
   • Heat 1 tbsp butter + olive oil in a skillet over medium heat.
   • Add onions and cook for 10–12 minutes until golden brown and soft. Remove and set aside.
4. Cook the Liver
   • Add remaining butter to the skillet.
   • Increase heat to medium-high, then sear liver slices for 2–3 minutes per side (depending on thickness). Do not overcook—center should stay slightly pink for tenderness.
5. Combine
   • Return onions to the pan, toss gently with liver.
   • Garnish with parsley and serve hot.

Serving Suggestions

• With mashed potatoes or creamy polenta.
• With rice or buttered noodles.
• Alongside sautéed greens or a crisp salad.

❓ FAQs about Cooking Beef Liver

Q1: Why soak beef liver in milk?
A: Soaking neutralizes strong flavors and softens texture. If you don’t want to use milk, lemon water or buttermilk works too.

Q2: How do I keep beef liver tender, not tough?
A: Don’t overcook—just 2–3 minutes per side. Overcooking makes it grainy and dry.

Q3: Can I freeze beef liver?
A: Yes. Freeze raw slices wrapped tightly for up to 3 months. Thaw in the fridge before cooking.

Q4: How do I reduce the strong taste of liver?
A: Soaking, using plenty of onions/garlic, and adding a splash of vinegar or lemon juice while cooking helps balance flavor.

Q5: Is beef liver healthy?
A: Extremely. It’s rich in iron, vitamin A, B12, and protein. Best eaten in moderation (once or twice a week).

Q6: Can I make it without onions?
A: Yes. Onions add sweetness, but you can replace with mushrooms, garlic, or a light gravy.

Q7: What’s the internal doneness I should aim for?
A: Medium to medium-rare (slightly pink inside). If it’s fully gray, it’s overcooked and tougher.

Would you like me to also share a gravy-style beef liver recipe (where it’s cooked in a rich onion sauce), or keep it classic pan-seared?