Air Fryer Recipes

Beef Liver and Onions

Ingredients:

  • 1 lb beef liver, sliced into ½-inch pieces
  • 1½ cups milk (for soaking)
  • 2 large onions, thinly sliced
  • ½ cup all-purpose flour
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp garlic powder (optional)
  • 4 tbsp butter (divided)
  • 2 tbsp olive oil
  • Fresh parsley (for garnish, optional)

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Instructions:

  1. Soak the Liver
    Place liver slices in a bowl and cover with milk. Let soak for 30–60 minutes in the fridge to mellow the flavor. Drain and pat dry with paper towels.
  2. Prepare the Onions
    In a large skillet, melt 2 tbsp butter with 1 tbsp olive oil over medium heat.
    Add the sliced onions and cook until soft and caramelized, about 10–15 minutes. Stir often to avoid burning. Remove from skillet and set aside.
  3. Dredge the Liver
    In a shallow bowl, mix the flour, salt, pepper, and garlic powder.
    Dredge each liver slice in the flour mixture, shaking off excess.
  4. Cook the Liver
    In the same skillet, heat the remaining 2 tbsp butter and 1 tbsp olive oil over medium-high heat.
    Add liver slices and cook for 2–3 minutes per side, or until browned and cooked through (but not overdone—liver can get tough if overcooked).
  5. Combine and Serve
    Return the onions to the skillet with the liver. Toss gently to combine and warm through for 1–2 minutes.
    Garnish with chopped fresh parsley if desired.

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