Beef Liver and Onions is a classic, flavorful dish that’s both hearty and nutritious. The liver is tender, and the onions add sweetness and richness, complementing the strong flavor of the liver. Here’s a simple recipe to prepare Beef Liver and Onions:
Ingredients:
- 1 lb beef liver (sliced into thin pieces)
- 2 medium onions (sliced thinly)
- 2 tablespoons olive oil or butter (for frying)
- 1/4 cup all-purpose flour (for coating the liver)
- 1/2 teaspoon salt (to taste)
- 1/4 teaspoon black pepper (to taste)
- 1 teaspoon garlic powder (optional)
- 1/2 cup beef broth or water (for deglazing)
- 1 tablespoon Worcestershire sauce (optional, for extra flavor)
- Fresh parsley (optional, for garnish)
Instructions:
1. Prepare the Liver:
- Rinse the beef liver slices under cold water and pat them dry with paper towels.
- Remove any connective tissue or membranes from the liver if necessary.
- In a shallow dish, combine the flour, salt, pepper, and garlic powder (if using). Coat each slice of liver in the flour mixture, shaking off any excess.
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, for about 10-15 minutes, until the onions become soft and caramelized. This brings out their natural sweetness.
- Once the onions are done, remove them from the skillet and set aside.
3. Cook the Beef Liver:
- In the same skillet, add the remaining tablespoon of oil or butter. Increase the heat to medium-high.
- Add the liver slices to the skillet in a single layer, making sure not to crowd them (you may need to do this in batches).
- Cook the liver for 2-3 minutes on each side until they are browned on the outside but still slightly pink inside. Be careful not to overcook the liver, as it can become tough.
- Remove the liver slices from the skillet and set aside.
4. Deglaze the Pan:
- Add the beef broth (or water) and Worcestershire sauce (if using) to the skillet, scraping up any browned bits from the bottom of the pan to incorporate the flavors into the sauce.
- Let the broth simmer for about 2-3 minutes, reducing slightly.
5. Combine and Serve:
- Return the cooked onions to the skillet with the broth and stir to combine.
- Place the liver slices back into the skillet and spoon some of the onions and sauce over the top.
- Cook everything together for another 2-3 minutes, allowing the liver to absorb the flavors from the onions and sauce.
6. Garnish and Serve:
- Once everything is heated through, remove from the heat.
- Garnish with fresh parsley, if desired.
- Serve your Beef Liver and Onions with mashed potatoes, rice, or steamed vegetables for a complete meal.
Enjoy!
This Beef Liver and Onions recipe provides a rich, savory flavor with tender liver and sweet, caramelized onions. It’s a great dish for those who appreciate organ meats and want something comforting and nutritious.
Would you like suggestions for side dishes or variations of the recipe? Let me know!