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    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · 1 Comment

    Beef Liver & Onions

    Jump to Recipe
    Pin image with text of beef liver and onions in a frying pan.

    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!

    Square image of beef liver and onions in a frying pan.
    Beef liver & onions is so tasty and packed full of essential vitamins!
    Jump to:
    • Best Beef Liver And Onions
    • 🥘 Beef Liver & Onions Ingredients
    • 🔪 How To Make Beef Liver & Onions
    • 💭 Angela's Tips & Recipe Notes
    • ❓ What Goes Best With Beef Liver & Onions?
    • ❓ Can Cooked Liver & Onions Be Frozen?
    • ❓ Are Liver & Onions Good For You?
    • 🐄 The Best Beef Recipes!
    • 📋 Recipe
    • 💬 Comments

    🥘 Beef Liver & Onions Ingredients

    Most grocery stores and butchers carry the beef liver. All of the other ingredients are pretty common!

    Tall image showing ingredients needed for beef liver and onions.
    • 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!

    Process image 1 showing beef livers in a bowl.
    Process image 2 showing beef livers covered in buttermilk in a bowl.
    Process image 3 showing cooking beef livers in a frying pan.
    Process image 4 showing cooking onions with butter in frying pan.
    1. 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).
    2. 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.
    3. 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.
    4. 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.
    5. 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.
    6. 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 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!

    Tall image of beef liver and onions in a frying pan.

    🐄 The Best Beef Recipes!

    • Beef Au Jus
    • Slow Cooker Beef Bourguignon
    • Smoked Beef Roast
    • Mongolian Beef
    • Easy Beef Stroganoff
    • Crockpot Beef Stew

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Closeup square image of beef liver and onions in a frying pan.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 5 reviews

    Beef Liver & Onions

    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!
    Author | Angela
    Servings: 4 servings
    Calories: 281kcal
    Prep 10 minutes
    Cooking 10 minutes
    Total Time 20 minutes
    Pin Recipe Share on Facebook

    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)

    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).
      12 oz beef liver, 1 ½ cups buttermilk
    • 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.
      1 tablespoon olive oil, ¼ teaspoon each, salt & pepper
    • Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat and saute the onions until translucent and tender.
      1 large onion
    • 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.
      12 oz beef liver, ½ tablespoon garlic, ½ tablespoon Better Than Bouillon beef base, 2-3 tablespoon butter
    • 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.
      ¼ cup dry white wine

    Equipment You May Need

    Cast Iron Skillet
    Chef's Knife
    meat thermometer

    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. 

    Nutrition

    Calories: 281kcal (14%) | Carbohydrates: 12g (4%) | Protein: 21g (42%) | Fat: 15g (23%) | Saturated Fat: 7g (44%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 259mg (86%) | Sodium: 353mg (15%) | Potassium: 460mg (13%) | Fiber: 1g (4%) | Sugar: 6g (7%) | Vitamin A: 14696IU (294%) | Vitamin C: 4mg (5%) | Calcium: 121mg (12%) | Iron: 4mg (22%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    Beef, Beef Liver & Onions
    Course Main Course
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
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    Comments

    1. Aaron says

      August 27, 2022 at 6:34 pm

      5 stars
      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.

      Reply

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    Hi there, I'm Angela! I am an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing recipes that are new, fun, and creative as well as great classic recipes just like my Grandma used to make!

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