Tender Skillet-Fried Beef Liver with Onions
Tasty, healthy, for the whole family - great for a main course and dinner! Skillet-fried beef liver with onions turns out soft and juicy with this method. The key is to follow a few rules - then the dish brings not only benefits, but real enjoyment. It’s quick and very easy to make.
Updated : 12 January, 2026
Easy
About 45 min.
Ingredients
700 grams
Beef liver
1
Onions
300 milliliters
Milk
4 tablespoon
Wheat flour
5 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
How do you fry beef liver with onions in a skillet? Fresh liver is best, but if it’s frozen, thaw it completely in the refrigerator. Why? A sudden temperature change tears the tissues, the product loses juiciness, and the liver turns dry. With slow thawing, it stays tasty and juicy. Rinse the liver and remove membranes and veins.
Step 2
Cut the liver into portion pieces about 1 cm (0.4 in) thick. To prevent bitterness, soak it in milk for 30 minutes. Then drain the milk and pat the liver dry with paper towels.
Step 3
Add salt and pepper to the flour, mix, and coat each piece of liver in the flour on all sides.
Step 4
Heat oil in a skillet over medium heat and add the liver. Fry the pieces on both sides for about 5 minutes per side, no longer - this is the main secret to keeping the dish tender.
Step 5
Peel the onion, rinse it, and slice into half-rings or smaller.
Step 6
Fry the onion in a small amount of oil in a separate skillet until golden. Then add it to the liver and mix. Skillet-fried beef liver with onions is ready. The liver turns out very tender and juicy - the key is not to overcook it. Serve with any side dish. Enjoy!
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