Beef Liver and Onions

0
1
A close-up, slightly angled shot of a white oval plate filled with cooked beef liver and sautéed onions. The liver pieces are dark brown and irregularly shaped, interspersed with rings of golden brown and translucent onions. The plate rests on a light-colored surface.
Savory & Simple: Beef Liver and Onions. Tender beef liver sautéed with sweet, caramelized onions.

Beef Liver and Onions Recipe

Prep Time: 10 minutes
Cook Time: 20-25 minutes
Total Time: 30-35 minutes
Servings: 2-4

Ingredients:

  • 1 lb beef liver, sliced into ½-inch strips
  • 1 large onion, thinly sliced
  • 2 tbsp olive oil or butter
  • 1 cup beef broth (or water)
  • 2 tbsp flour (optional, for dredging the liver)
  • Salt and pepper, to taste
  • 1 tsp garlic powder (optional)
  • 1 tsp paprika (optional)
  • Fresh parsley (for garnish, optional)

Instructions:

  1. Prepare the Beef Liver:
    • Rinse the beef liver under cold water and pat dry with paper towels.
    • Optionally, dredge the liver slices in flour, seasoned with salt, pepper, garlic powder, and paprika for extra flavor.
  2. Cook the Onions:
    • In a large skillet, heat 1 tablespoon of olive oil or butter over medium heat.
    • Add the sliced onions and cook, stirring occasionally, until they become soft and golden brown, about 8-10 minutes.
    • Remove the onions from the skillet and set them aside.
  3. Cook the Beef Liver:
    • In the same skillet, add the remaining 1 tablespoon of olive oil or butter.
    • Add the beef liver slices and cook for 3-4 minutes per side, or until browned and cooked through.
    • Cooking the liver in batches will help prevent overcrowding and promote browning.
  4. Add the Broth:
    • When the liver has achieved a browned exterior, incorporate the onions back into the skillet, followed by the beef broth.
    • Stir and simmer for 5-7 minutes, allowing the flavors to combine and the sauce to reduce slightly.
  5. Serve:
    • Season with additional salt and pepper to taste.
    • For a touch of freshness, garnish with chopped parsley.
    • Serve with mashed potatoes, rice, or your favorite side dish.

Tips & Variations:

🍖 Tenderize the Liver – Soak the liver in milk for 30 minutes before cooking to make it more tender and reduce the strong flavor.
🍖 Spicy Twist – Add a pinch of red pepper flakes for a little heat.
🍖 Low-Carb Option – Skip the flour dredging to make it low-carb and gluten-free.

LEAVE A REPLY

Please enter your comment!
Please enter your name here