Beef Liver and Onions with a Light Flour Coating (Print-Friendly Version)

Soak sliced beef liver in milk in the refrigerator, soften onions separately, then lightly flour and pan-cook the liver. Beef liver must reach 160°F; a pink center or browned crust is not a reliable safety check. Return the onions only to heat through.

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# Ingredients You’ll Need:

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01 - 2 pounds sliced beef liver

02 - 1 1/2 cups whole milk, or as needed for an optional refrigerated soak

03 - 1/4 cup unsalted butter, divided

04 - 2 large Vidalia onions, sliced into rings

05 - 2 cups all-purpose flour, or as needed

06 - Salt, to taste

07 - Black pepper, to taste

# How to Make It:

01 - If using the milk soak, place beef liver in a shallow food-safe dish, add milk, cover, and refrigerate for 20–30 minutes. Do not soak on the counter. This optional step does not replace safe cooking.

02 - Melt 2 tablespoons butter in a broad skillet over medium heat. Cook separated onion rings until soft and lightly colored, about 10–15 minutes or as needed. Transfer to a clean dish before cooking liver.

03 - Season some flour on a shallow plate. Drain liver, discard milk, and pat slices dry. Coat lightly in flour and shake off excess. Discard flour that has contacted raw liver.

04 - Use the remaining 2 tablespoons butter to cook liver in uncrowded batches, dividing the butter as needed. Turn when the coating sets and browns; reduce heat if it darkens too quickly.

05 - Check each slice from the side with a suitable thermometer. Cook the center to 160°F. Remove finished slices to a clean plate and return onions only long enough to heat through.

06 - Serve promptly with ready side dishes. Refrigerate leftovers within 2 hours, or 1 hour above 90°F, in shallow containers. Reheat saved portions to 165°F throughout.

# Extra Suggestions:

01 - A milk soak is optional and must remain refrigerated. It is not a safety treatment or a guaranteed tenderizer.

02 - Beef liver must reach 160°F. A three-minute-per-side estimate or pink appearance cannot replace measuring the center.

03 - Research-based, not kitchen-tested. Two pounds may require several batches, and onion softening adds time beyond the original fifteen-minute cooking claim.

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