Beef Liver and Onions

 

Classic Beef Liver and Onions

Ingredients:

1 lb beef liver, sliced into thin strips

1 cup milk (for soaking, optional)

2 tbsp butter (or bacon grease for extra flavor)

1 large onion, thinly sliced

2 cloves garlic, minced

½ tsp salt

½ tsp black pepper

½ tsp paprika

½ tsp dried thyme (optional)

½ cup beef broth (for a little sauce)

2 tbsp Worcestershire sauce

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Instructions:

1. Soak the liver (optional but recommended): Place liver slices in a bowl with milk and let soak for 30 minutes to 1 hour. This helps reduce bitterness. Drain and pat dry with paper towels.

2. Cook the onions: Heat 1 tbsp butter in a large skillet over medium heat. Add sliced onions and cook until soft and golden brown (10-15 minutes). Remove and set aside.

3. Cook the liver: Add the remaining butter to the skillet. Season the liver slices with salt, pepper, paprika, and thyme. Cook for 2-3 minutes per side over medium-high heat until browned but still slightly pink inside (overcooking makes it tough).

4. Deglaze the pan: Add beef broth and Worcestershire sauce to the pan, stirring to loosen any bits. Let simmer for 1-2 minutes to create a light sauce.

5. Combine and serve: Return the onions to the pan, toss to coat, and serve immediately.

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Keto-Friendly Gravy Option

For a richer, thicker sauce, mix:

½ cup beef broth

¼ cup heavy cream

½ tsp xanthan gum (or 1 tbsp almond flour)

Whisk in after cooking the liver, simmer for 2-3 minutes, then serve.

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Serving Ideas:

Pair with cauliflower mash or buttery roasted Brussels sprouts for a keto-friendly meal.

Serve over steamed rice if not low-carb.

Add crispy bacon bits for extra depth of flavor.

Would you like a Southern-style variation with bacon and mushrooms?