Here’s a simple and tasty Beef Liver and Onions recipe that brings out the richness of the liver with the sweetness of caramelized onions. It’s a classic comfort food, packed with nutrients!
Ingredients:
- 1 lb beef liver, sliced into thin pieces
- 2 large onions, thinly sliced
- 2 tbsp butter or olive oil
- 1 tbsp vegetable oil (for frying the liver)
- 1 cup beef broth (or water with a beef bouillon cube)
- 1 tsp garlic powder
- 1 tsp paprika (optional)
- Salt and pepper, to taste
- Fresh parsley, chopped (optional for garnish)
Directions:
1. Prepare the liver:
- Rinse the beef liver under cold water and pat it dry with paper towels. If the liver has any connective tissue, you can trim it off.
- Season both sides of the liver slices with salt, pepper, garlic powder, and paprika (if using).
2. Cook the onions:
- Heat 1 tablespoon of butter or olive oil in a large skillet over medium heat.
- Add the sliced onions and cook, stirring occasionally, for about 10-12 minutes until they become golden brown and caramelized. If the onions start to burn, add a splash of water to the pan to deglaze it and continue cooking until they soften. Remove the onions from the pan and set aside.
3. Cook the liver:
- In the same skillet, heat the vegetable oil over medium-high heat.
- Add the liver slices to the pan and cook for 2-3 minutes on each side until browned. Do not overcook; liver can become tough if cooked too long. It should still be slightly pink in the center when done.
4. Deglaze and simmer:
- Once the liver is cooked, remove it from the skillet and set it aside with the onions.
- Add the beef broth to the skillet, scraping up any browned bits from the bottom of the pan. Let it simmer for about 2 minutes, allowing the liquid to reduce slightly.
5. Combine and serve:
- Return the cooked liver and caramelized onions to the skillet and stir to combine. Let everything simmer together for another 2-3 minutes, just to warm through and blend the flavors.
- Taste and adjust seasoning with more salt and pepper, if needed.
6. Garnish and serve:
- Garnish with chopped parsley if desired, and serve hot.
Serving Suggestions:
- Serve the beef liver and onions with mashed potatoes, rice, or crusty bread to soak up the flavorful broth.
- A side of steamed vegetables, like green beans or carrots, would complement the dish well.
Tips:
- If you’re new to liver, try soaking the slices in milk for about 30 minutes before cooking. This can help mellow the flavor.
- Liver is best cooked quickly, so don’t overdo it, or it may become tough and dry.
- You can also add a splash of balsamic vinegar or a tablespoon of Worcestershire sauce to the onions for extra depth of flavor.
This recipe is straightforward and rich in flavor, offering a great way to enjoy the health benefits of beef liver!