My beef liver & onions are such a tasty treat that it could easily convert anyone into a lover of this nutrient-rich meal! The liver is soaked in buttermilk to become nice and tender while also diminishing the strong liver flavor. Whether you’re skeptical of liver or already love it, you have to give this recipe a try!
Best Beef Liver And Onions
If you’ve never tried liver before, don’t let that deter you! This beef liver & onions recipe uses buttermilk to break down and tenderize the liver to make it a complete culinary masterpiece!
The liver is one of the most nutrient-dense items in the entire world! That definitely makes it worth giving it a shot. Don’t worry, this recipe is easy to make and is absolutely tasty!
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🥘 Beef Liver & Onions Ingredients
Most grocery stores and butchers carry the beef liver. All of the other ingredients are pretty common!
- Beef Liver – 12 ounces of beef liver (sliced into strips - *see note).
- Buttermilk – 1½ cups of buttermilk (or enough to cover your beef liver).
- Olive Oil – 1 tablespoon of extra virgin olive oil (divided into 2 portions of ½ tablespoon each).
- Salt & Pepper – ¼ teaspoon of both salt & pepper, adjusted to taste.
- Onion – 1 large onion (or up to 2 large onions if desired).
- Garlic (optional) – ½ tablespoon of minced garlic.
- Better Than Bouillon Beef Base (optional) – ½ tablespoon of Better Than Bouillon Beef Base.
- Butter – 2-3 tablespoons of butter, and a rich European butter with a higher fat percentage is a great upgrade in this recipe.
- White Wine (optional) – ¼ cup of dry white wine.
*Be sure to see the recipe card below for ingredients, amounts, & instructions!*
🔪 How To Make Beef Liver & Onions
This liver is easy to make, but it does require letting the beef soak for up to 24 hours. All you need for this perfect dinner is a skillet, knife, tongs, and a meat thermometer!
This recipe will make 4 servings of beef liver & onions. Add on some perfect sides for a well-rounded family meal!
- Soak the liver. Get started with soaking your 12 ounces of beef liver in 1½ cups of buttermilk. Place the liver in a gallon Ziploc bag or mixing bowl and add enough buttermilk to completely submerge it. Let it soak in the refrigerator for at least 2 hours, but up to 24 hours (I chose 8 hours this time).
- Dry liver. When ready to cook, remove the liver strips from the buttermilk and discard the excess. Next, pat the beef dry with paper towels.
- Cook liver. Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Sear the liver strips until browned with an internal temperature of 160°F (71°C), working in batches if necessary. Season with ¼ teaspoon of both salt & pepper and adjust to taste. Then, wipe the pan clean.
- Saute the onions. Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat and saute the 1 large onion until translucent and tender.
- Add butter and garlic. Melt 2-3 tablespoons of butter in the pan with the onions and add the optional ½ tablespoon of garlic. Return the cooked liver to the pan and add ½ tablespoon of beef bouillon, if using. Mix gently to combine.
- Reduce. To finish, add ¼ cup of optional white wine and let it reduce for 2-3 minutes. Then, remove the skillet from the heat and serve immediately.
Serve your beef liver & onions with a side of garlic red skin mashed potatoes and roasted green beans for a complete and delicious dinner!
💭 Angela's Pro Tips & Recipe Notes
- Soaking your liver & onions in buttermilk helps tenderize the beef liver pieces - it also helps to tone down the ‘liver’ flavor that a lot of people don’t like.
- If you have the choice, opt for young calves' liver over the liver of a mature cow. Younger livers are more tender and have less of the metallic aftertaste that is often associated with eating liver.
- To store: Keep leftovers in an airtight container in the fridge and they will be safe to eat for 3 days. I do not recommend freezing cooked liver.
- To reheat: Liver is very heat-sensitive, so be careful not to overdo it when reheating. The easiest method is to heat it in 30-second increments in the microwave on medium-low power.
- Many people enjoy their leftover liver cold (like liver mousse) because reheating tends to dry it out and give it a gritty texture. If you can only tolerate it warm, I recommend only making enough for one meal.
❓ What Goes Best With Beef Liver & Onions?
Beef liver & onions go great with mashed potatoes, peas and carrots, honey glazed oven roasted carrots, brussel sprouts, dirty rice, and garlic butter mushrooms, to name a few options!
❓ Can Cooked Liver & Onions Be Frozen?
I do not recommend freezing liver & onions after it has been cooked. If you need to freeze the liver, try to do so before cooking it.
❓ Are Liver & Onions Good For You?
Beef liver has great nutritional value! In fact, it is one of the most nutritionally dense foods out there! It contains vitamin B12, vitamin A, riboflavin, folate, iron, copper, and choline!
It also helps to give your body energy via complex carbohydrates and is super high in protein while still being low in calories!
🐄 The Best Beef Recipes!
- Beef Au Jus
- Slow Cooker Beef Bourguignon
- Smoked Beef Roast
- Mongolian Beef
- Easy Beef Stroganoff
- Crockpot Beef Stew
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📖 Recipe Card
Beef Liver & Onions
Ingredients
- 12 oz beef liver (sliced into strips -*see note)
- 1 ½ cups buttermilk (or enough to cover your beef liver)
- 1 tablespoon olive oil (divided - 2 portions of ½ tablespoon each)
- ¼ teaspoon each, salt & pepper (to taste)
- 1 large onion (or up to 2 large onions if desired)
- ½ tablespoon garlic (optional, minced)
- ½ tablespoon Better Than Bouillon beef base (optional)
- 2-3 tablespoon butter
- ¼ cup dry white wine (optional)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- Start off with soaking your beef liver in buttermilk. Place it in a gallon Ziploc bag or mixing bowl and add enough buttermilk to submerge the liver entirely. Soak in the refrigerator for at least 2 hours, but up to 24 hours (I opted for 8 hours this time).
- When ready to cook, remove the liver strips from the buttermilk and discard the excess. Pat the beef dry with paper towels.
- Heat ½ a tablespoon of olive oil in a large skillet, cast iron skillet, or frying pan over medium-high heat. Sear the liver strips until browned with an internal temperature of 160°F (71°C), working in batches if necessary. Season with salt & pepper to taste and wipe the pan clean, if desired.
- Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat and saute the onions until translucent and tender.
- Melt the butter in the pan with the onions and add the optional garlic. Return the liver to the pan and add the beef bouillon, if using. Mix gently to combine.
- To finish up with the optional wine, add it to the skillet and let it reduce for 2-3 minutes. Then, remove the skillet from heat and serve immediately.
Notes
- Soaking your liver & onions in buttermilk helps tenderize the beef liver pieces - it also helps to tone down the ‘liver’ flavor that a lot of people don’t like.
- If you have the choice, opt for young calves' liver over the liver of a mature cow. Younger livers are more tender and have less of the metallic aftertaste that is often associated with eating liver.
- To store: Keep leftovers in an airtight container in the fridge and they will be safe to eat for 3 days. I do not recommend freezing cooked liver.
- To reheat: Liver is very heat-sensitive, so be careful not to overdo it when reheating. The easiest method is to heat it in 30-second increments in the microwave on medium-low power.
- Many people enjoy their leftover liver cold (like liver mousse) because reheating tends to dry it out and give it a gritty texture. If you can only tolerate it warm, I recommend only making enough for one meal.
Pam Fish says
This is the best liver and onion recipe I have tried since my grandmothers. I followed the recipe, which I usually end up altering some, but not this one. Even my husband ate some and he never eats liver and onions. Yummy!
Cornell Robertson says
Thank you for the wisdom on cooking look forward to seeing some more of your shows Cornell
Alain Caron says
J'adore la combinaison oignon, foie. Je me suis permis d'ajouter quelques gouttes de vinaigre de balsamique et quelques tranches de tomates en fin de cuisson. Délicieux.
"I love the onion, liver combination. I took the liberty of adding a few drops of balsamic vinegar and a few slices of tomato at the end of cooking. Delicious."
Aaron says
To start with Angela I love beef liver sauteed and onions I have buttermilk that I soaked it for 8 hours I took it out of the refrigerator Pat it dry put a little Tony's seasoning on it it came out delicious I will have some for tomorrow thank you.