Absolute best liver and onions

    45 min

    This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

    962 people made this

    Serves: 4 

    • 900g sliced beef liver
    • 350ml milk, or as needed
    • 55g butter, divided
    • 2 large Spanish onions, sliced into rings
    • 250g plain flour, or as needed
    • salt and pepper to taste

    Prep:20min  ›  Cook:25min  ›  Ready in:45min 

    1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
    2. Melt 2 tablespoons of butter in a large pan over medium heat. Separate onion rings and cook them in butter until soft. Remove onions and melt remaining butter in the pan. Season the flour with salt and pepper and put it in a shallow dish or on a plate. Drain milk from liver and coat slices in the flour mixture.
    3. When the butter has melted, turn the heat up to medium-high and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn and cook on the other side until browned. Add onions and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

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    Reviews in English (441)


    The tips in this recipe are great for making really tender liver. But the milk takes away *too* much of that liver taste that I actually like, leaving me with a pan of rather bland liver. It's great if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk next time.  -  12 May 2005  (Review from Allrecipes US | Canada)


    I can barely force liver down usually and it's the only food I've ever found my husband won't eat. Pregnant, on a strict budget and told by my midwife I had to eat liver once a week, I despaired. I cannot thank you enough for this recipe! I actually enjoyed it, got my husband to try it and marked liver off the list as the only food he won't eat! You're a miracle worker! I only had time to soak the liver for about thirty minutes this time, so I can't wait to try it next time, when I'll soak it all day first. Man, thank you!!!  -  21 Dec 2005  (Review from Allrecipes US | Canada)


    My dad is a huge fan of liver and onions and when mom is out of the house this is the time I can make it for him. The smell of buttery onions makes your mouth water and appretite build up! It comes out delish! Just make sure not to over cook, I take it out a few minutes before its done to his likeing because it does cook while off the heat for a few moments anyhow! Calves live is the most tender, but if you marinate in milk most of the day (which I do) and not flip it more than needed you will have a nice tender liver that will melt in your mouth, well atleast cut with a butter knife *smile*  -  13 Aug 2005  (Review from Allrecipes US | Canada)