Classic Beef Liver and Onions --
  • Total Recipe Time: 1 hour 10 minutes
  • Makes 4 servings.


  1. 1 pound sliced beef or calf's Liver, cut 1/4 to 3/8 inch thick
  2. 3/4 cup fat-free milk
  3. 2 large sweet onions, such as Vidalia, thinly sliced
  4. 1/2 cup all-purpose flour
  5. 1/2 teaspoon salt
  6. 1/4 teaspoon pepper
  7. 1 tablespoon olive oil, divided
  8. 1 tablespoon butter, divided
  9. 1/4 cup Horseradish Balsamic Sauce (recipe follows)


  1. Rinse Liver using cold water; place in medium bowl.  Completely cover with milk.  Cover and refrigerate 30 minutes.
  2. Meanwhile, prepare Horseradish Balsamic Sauce.

    Horseradish Balsamic Sauce:
    Combine combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use. 
  3. Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
  4. Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside.  Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
  5. Serve liver and onions with Horseradish Balsamic Sauce.
  • Test Kitchen Tips
  • For glazed onions, remove liver from skillet after cooking; set aside and keep warm. Return caramelized onions to same skillet with 1/4 cup water; deglaze pan. Stir and cook until water is almost completely evaporated.
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