“Liver a Little” Classic Liver & Onions

Classic Beef Liver & Caramelized Onions

A traditional comfort meal made with simple ingredients and generations of know-how. The secret? Don't overcook the liver.

Ingredients

• 1 lb Homestead grass-fed beef liver, sliced
• 1–2 onions, thinly sliced
• 2–3 tbsp Homestead cooking tallow or butter
• ½ cup milk (optional, for soaking)
• Salt and freshly ground pepper
• Optional: Light dusting of flour

Directions

Optional: Soak the Liver
Place the liver in milk for 30 to 60 minutes to mellow the flavour. Drain well and pat dry.

Caramelize the Onions
Heat the butter or tallow over medium-low heat. Cook the onions slowly until they're soft, golden, and lightly caramelized. Remove from the pan and set aside.

Prepare the Liver
Season both sides with salt and pepper. If desired, lightly dust with flour for a delicate crust.

Sear Quickly
Increase the heat to medium-high. Cook the liver for just 2 to 3 minutes per side until browned on the outside but still tender inside. Avoid overcooking, as it can become tough.

Finish
Return the onions to the pan, toss gently with the liver, and serve immediately.

Serve With

• Creamy mashed potatoes
• Buttered seasonal vegetables
• Fresh sourdough bread
• A simple garden salad

Find It In Store 

🥩 Homestead Grass-Fed Beef Liver
🧅 Farm-Fresh Onions
🥄 Homestead Cooking Tallow

Homestead Tip

Liver it or not, this humble cut has earned its place at the table. Grass-fed beef liver is one of nature's most nutrient-dense foods, rich in iron, vitamin A, B vitamins, and protein. Cook it hot and fast for the most tender, flavourful results.