Luby's Cafeteria Beef Liver and Onions
Recreate a timeless classic with Luby's Cafeteria Beef Liver and Onions—a savory, comforting dish that delivers rich flavor in every bite. This recipe masterfully combines tender, milk-soaked beef liver, lightly coated in seasoned flour and pan-seared to perfection. The golden caramelized onions add a touch of natural sweetness, while a velvety beef stock sauce brings all the flavors together in a symphony of homestyle goodness. Perfect for weeknight dinners or nostalgic gatherings, this easy-to-follow recipe is ready in under an hour and serves four. Whether you're a fan of traditional Southern cooking or looking for a high-protein meal packed with iron and nutrients, this beef liver and onions recipe is satisfying, hearty, and irresistibly delicious. Serve with mashed potatoes or crusty bread to soak up every drop of the flavorful sauce!
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Ingredients
- 1 pound beef liver
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup all-purpose flour
- 4 tablespoons vegetable oil
- 2 tablespoons unsalted butter
- 2 large yellow onions, thinly sliced
- 1 cup beef stock
- 1 cup milk
Directions
Step 1
Rinse the beef liver under cold water and pat dry with paper towels. Place the liver in a shallow bowl and pour the milk over it. Let it soak for 15–20 minutes to remove any bitterness.
Step 2
While the liver soaks, thinly slice the onions and set them aside.
Step 3
Remove the liver from the milk, discard the milk, and pat the liver dry with paper towels. Season both sides of the liver generously with salt and black pepper.
Step 4
Place the flour on a plate and dredge the liver slices in the flour, shaking off any excess.
Step 5
Heat 2 tablespoons of vegetable oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, for 10–12 minutes, or until they are soft and golden brown. Add 1 tablespoon of butter to the onions, stir to coat, and then remove them from the skillet and set aside.
Step 6
Add the remaining 2 tablespoons of vegetable oil to the same skillet and increase the heat to medium-high. Once the oil is hot, add the dredged liver slices in a single layer (cook in batches if necessary). Cook for 2–3 minutes per side, or until browned and just cooked through. Do not overcook as liver can become tough.
Step 7
Remove the liver from the skillet and place it on a plate. Tent with aluminum foil to keep warm.
Step 8
Reduce the heat to medium and add the beef stock to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for 2–3 minutes to reduce slightly.
Step 9
Return the onions to the skillet and stir to combine them with the sauce. Add 1 tablespoon of butter for richness, stirring until melted.
Step 10
Return the liver to the skillet with the onions and sauce, spooning the sauce over the liver. Let it warm for 1–2 minutes, then serve immediately.
Nutrition Facts
| Serving size | (1449.9g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1943.4 |
| Total Fat 99.9g | 0% |
| Saturated Fat 32.7g | 0% |
| Polyunsaturated Fat 37.7g | |
| Cholesterol 1136.3mg | 0% |
| Sodium 4618.8mg | 0% |
| Total Carbohydrate 164.6g | 0% |
| Dietary Fiber 11.2g | 0% |
| Total Sugars 33.0g | |
| Protein 102.7g | 0% |
| Vitamin D 252.5IU | 0% |
| Calcium 475.2mg | 0% |
| Iron 24.7mg | 0% |
| Potassium 2368.3mg | 0% |
Source of Calories