Savory Beef Liver and Onions Recipe – A Classic Dish

As a barista, I know that sometimes we crave earthy, bold flavors, just like how some mornings call for a stiff cup of coffee. That’s why I’m excited to share with you my recipe for Luby’s Cafeteria Beef Liver and Onions. This dish is an iconic southern classic that has been enjoyed by many for generations.

The dish consists of tender, thinly sliced beef liver paired with sweet caramelized onions in a rich buttery gravy. The combination of flavors creates a savory and satisfying meal that is perfect for those seeking comfort food without sacrificing flavor.

But don’t let the reputation of liver scare you away! This dish transforms it into something extraordinary by soaking it in cold salted water before cooking to remove any unpleasant taste. The result is a succulent, melt-in-your-mouth texture with a subtle richness that explodes with flavor.

If you’re looking for a quick and easy meal that won’t break the bank, then look no further. This recipe requires only a handful of simple ingredients and can be made in under 20 minutes, making it an ideal option for busy weeknights.

So roll up your sleeves and let’s get cooking! With this recipe, you’ll find yourself falling in love with beef liver and onions all over again.

Why You’ll Love This Recipe

Luby's Cafeteria Beef Liver and Onions
Luby’s Cafeteria Beef Liver and Onions

If you’re a liver and onion lover, this Luby’s Cafeteria Beef Liver and Onions Recipe is definitely what you need to try. This recipe has been around for quite some time and has earned its spot to become a classic. Whether it’s for lunch or dinner, this meal will not disappoint.

There are many reasons why this recipe is so tempting. First, it is an ideal comfort food that will leave you feeling warm and satisfied. It’s creamy, savory, and buttery that perfectly complements the flavorful liver and onions. Second, it is packed with essential nutrients – iron from the beef liver, vitamins from the onions, and calcium from the milk used for soaking the liver. Finally, it’s a breeze to cook – you only need 20 minutes to prepare it.

The trick to making the best liver and onion dish lies in finding the perfect recipe that strikes a balance between the flavors of each ingredient. This Luby’s Cafeteria Beef Liver and Onion Recipe fits the bill perfectly – with tender beef liver cooked to perfection with just the right amount of onions, seasoned salt, and black pepper.

So if you’re looking for the best liver and onion recipe in town, look no further than this one! Trust us when we say that one bite of this delicious meal will have you hooked for life.

Ingredient List

Here is what you will need for this delicious and hearty Luby’s Cafeteria Beef Liver and Onions Recipe:

  • 2 pounds of beef liver, sliced 1/4 inch thick
  • 1 large onion, sliced into 1/4 inch slices
  • Seasoning salt
  • Black pepper
  • Margarine or butter
  • Milk
  • Bread crumbs

It is important to soak liver in cold salted water for 15-20 minutes before cooking to remove any bitterness. You will also need a 10-inch skillet for cooking the onions and liver.

The Recipe How-To

Now comes the exciting part, where you bring all the ingredients together to create a mouth-watering dish. Follow these easy steps to make Luby's Cafeteria Beef Liver and Onions Recipe:

Step 1: Soak the liver

Start by soaking 2 pounds of beef liver in cold salted water for about 15-20 minutes. This helps remove any bitterness from the liver.

Step 2: Prepare the onions

While the liver is soaking, heat up a skillet over medium heat and add 2 tablespoons of butter or margarine. Once melted, add 1 large sliced onion cut in 1/4 inch slices. Cook the onions until they are caramelized and set them aside on a plate.

Step 3: Cook the liver

After the liver has soaked for approximately 15-20 minutes, rinse it well and pat it dry with paper towels. Cut it into thin slices, around 1/4 inch thick. Season both sides of the liver with your preferred seasoning salt and black pepper.

In another skillet, heat up some butter or margarine over medium heat. Once melted, add the seasoned liver slices to the skillet. Cook them for around 3-5 minutes per side, until they are browned on both sides.

Step 4: Add onions and serve

Once both sides of the liver have been cooked, add in the caramelized onions to the skillet with liver. Mix everything together consistently so that flavors blend well.

When finished, transfer the Luby’s Beef Liver and Onions recipe to a plate to serve hot along with green beans or other greens vegetables for an additional nutritious plate!

Now that you know how to prepare this delectable meal, flex your culinary muscles confidently when you finally get there!

Substitutions and Variations

If you want to change up the recipe a bit, there are several substitutions and variations you can make. Here are a few ideas:

– Use chicken livers or pork liver instead of beef liver for a milder flavor.

– Swap out the seasoning salt for garlic powder or paprika for a different twist on the dish.

– Add some sliced mushrooms to the skillet along with the onions for heartier side dish.

– Make a gravy with the pan drippings by adding flour and milk or water, cooked together until thick and creamy.

– For a lower-carb and gluten-free version, use almond flour in place of breadcrumbs in the liver coating mixture.

– Pair this dish with Luby’s famous green beans or mashed potatoes for a complete meal.

Remember that cooking is an art and experimentation is always welcome. So feel free to experiment with different combinations and see what works best for your taste buds.

Serving and Pairing

Luby’s Cafeteria Beef Liver and Onions Recipe is a classic dish that pairs well with a variety of sides. One popular choice is mashed potatoes, which provide a comforting, creamy complement to the savory beef liver and onions. Another classic option is green beans, seasoned simply with salt and pepper or a splash of butter for added richness.

For a more updated twist, try serving the beef liver and onions alongside roasted root vegetables such as parsnips or carrots. The earthy sweetness of these veggies balances out the richness of the liver and adds some color to your plate. Or if you’re looking to add some freshness to the meal, try a simple side salad with arugula or mixed greens dressed with lemon vinaigrette.

To take this dish to the next level, consider adding a gravy made from pan drippings to add extra flavor and moisture to the dish. A simple brown gravy can easily be made by deglazing the skillet with some beef broth or red wine and thickening it with flour or cornstarch.

No matter what you choose to serve your Beef Liver and Onions with, make sure there’s plenty of crusty bread around to sop up all those delicious juices. And don’t forget a cold glass of milk on the side – it’s the perfect beverage to offset the richness of this comforting dish.

Make-Ahead, Storing and Reheating

If you happen to have some leftover Luby’s Cafeteria Beef Liver and Onions Recipe, you can definitely store it in the refrigerator for a day or two. When storing it, make sure the liver and onions are completely cooled down before putting them in an airtight container. The best way to reheat it is to either do it over low heat on the stovetop or place it in the microwave for a few minutes until warmed through.

If you are making this dish to serve a large number of people, you may want to consider making it ahead of time. You can prepare the liver and onions in advance by following the recipe instructions, then store them in a container with a tight-fitting lid, and keep it in the refrigerator for up to two days before reheating.

Luby’s Cafeteria Beef Liver and Onions Recipe tastes amazing with homemade gravy. You can use the leftover juices and make your own gravy which can be stored separately for up to two days in the refrigerator. When reheating gravy, always add some liquids such as beef stock or water to thin out its consistency.

When reheating beef liver and onions or any dish containing liver, heat it up gently over medium or low heat until warm but not hot. Similar to overcooking, overheating your liver can cause it to become rubbery and dry.

By following these storing and reheating methods, you can enjoy this delectable dish anytime without worrying about losing any of its delicious flavors or textures.

Tips for Perfect Results

If you’re a liver lover, you know that the texture and flavor of beef liver has to be just right for it to be enjoyable. Here are some tips to ensure your Luby’s Cafeteria Beef Liver and Onions recipe turns out perfect every time.

1. Soak the Liver in Milk

Soaking liver in milk prior to cooking is an age-old technique that helps tame the strong flavor and tenderizes its tough connective tissue, making it more palatable. You can also use buttermilk, as it adds tanginess.

2. Seasoning Salt is a Must

Don’t skip the seasoning salt! Besides the subtle salty taste, it adds depth of flavor and enhances the natural sweetness of beef liver.

3. Cook Onions Slowly

Sautéing onions over medium heat with butter or margarine until they turn golden brown yields beautifully caramelized onions that complement the liver’s savory taste perfectly.

4. Pay Attention to Slicing Thickness

Slicing beef liver too thin can result in dry and overcooked meat; slicing it too thick will make it chewy and difficult to eat. The ideal thickness for Luby’s Cafeteria Beef Liver and Onions recipe is 1/4 inches.

5. Don’t Overcook

Beef liver is best when cooked medium or slightly pink in the center, as cooking it too long can result in a chewy or rubbery texture.

6. Pair with Appropriate Sides

Luby’s Cafeteria Beef Liver and Onions recipe pairs well with classic sides such as mashed potatoes, green beans, or steamed carrots. These sides will help balance the rich flavor of beef liver and onions.

By following these simple tips, you’ll end up with the best version of Luby’s Cafeteria Beef Liver and Onions recipe that everyone will love.

Bottom Line

In conclusion, Luby’s Cafeteria Beef Liver and Onions recipe is not only a delicious meal, but it’s also a cost-effective and healthy option. This recipe is perfect for anyone looking to add more iron and nutrients to their diet without compromising on taste. With just a few simple ingredients and steps, you can recreate the iconic Luby’s dish right at home.

Whether you’re a seasoned cook or a beginner in the kitchen, this recipe is sure to impress your taste buds. So why not give it a try? Follow these easy instructions and serve up some delicious Luby’s Cafeteria Beef Liver and Onions for your next meal.

Not only will you save money by cooking at home, but you’ll also have the satisfaction of creating an iconic dish that has stood the test of time. Share this recipe with your friends and family, and maybe even pass it down through the generations.

In conclusion, whether you’re a fan of Luby’s Cafeteria or just looking for a new meal to try, this Beef Liver and Onions recipe is definitely worth adding to your culinary repertoire. So get cooking, and enjoy the delicious flavors of Luby’s right at home.

Luby’s Cafeteria Beef Liver and Onions Recipe

This is a most requested recipe from the Luby’s Cafeteria posted in response to a request. Prep time includes soaking time.

  • 2 1/4 lbs beef liver, sliced 1/4 inch thick
  • 2 tablespoons butter or 2 tablespoons margarine
  • 1 large onion, sliced 1/4 inch slices
  • 1/2 teaspoon seasoning salt
  • 1 cup milk
  • 2 extra large eggs
  • 3 cups fine dry breadcrumbs
  • 2 tablespoons vegetable oil
  1. Soak liver in cold salted water for 15 to 20 minutes.
  2. In 10-inch skillet, melt butter over medium heat.
  3. Add onion and cook, stirring occasionally, until tender and lightly browned.
  4. Sprinkle with salt.
  5. Keep warm.
  6. In a shallow bowl, whisk together milk and eggs until well blended.
  7. Place bread crumbs in separate shallow bowl.
  8. Rinse liver under cool running water.
  9. Pat dry with paper towels.
  10. Dip into milk mixture, then into bread crumbs, coating evenly.
  11. Heat oil in large skillet over medium heat.
  12. Add liver and cook 2 to 3 minutes on each side or until cooked through.
  13. Top with onions.
Main Course
< 60 Mins, Easy, Meat, Organ Meats, Stove Top

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