This Beef Liver and Onions recipe is a classic dish where thin slices of beef liver are cooked to tender perfection and served with sweet, caramelized onions. The key is to cook the liver just to medium-rare, ensuring it remains tender and flavorful. With a touch of sage and a rich sauce, this recipe transforms simple ingredients into a gourmet meal.
Who is this Recipe For?
This recipe is ideal for those who appreciate the rich, unique flavor of beef liver and enjoy classic, hearty meals. It’s perfect for home cooks looking to explore traditional dishes or anyone seeking a nutritious, iron-rich meal. If you love savory, comforting dinners with a touch of sophistication, this recipe is for you.
Why It’s Great
- Nutrient-Rich: Beef liver is a powerhouse of essential nutrients, including iron, vitamin A, and B vitamins.
- Flavorful Combination: The combination of tender liver and sweet, caramelized onions creates a deliciously balanced dish.
- Classic Comfort: This recipe brings a touch of nostalgia with its timeless, comforting flavors.
- Quick to Prepare: With straightforward steps, you can have a gourmet meal on the table in under an hour.
- Versatile: Suitable for family dinners, special occasions, or a simple yet elegant weeknight meal.
Kitchen Equipment Needed
- Medium mixing bowl
- Plastic bag (for coating the liver)
- Sharp knife
- Skillet
- Spatula
- Serving dish
Ingredients
- ¼ cup of flour
- 1 lb beef liver
- ¼-½ cup of butter
- ½ tsp of salt
- ⅛ tsp of pepper
- Oil to taste
- 1-2 tbsp of fresh minced sage
- 2 cups of thinly sliced onions
- ½ cup of beef stock
- 1 tbsp of minced Italian parsley
- ¼ cup of dry white wine
Instructions
1. Prepare the Liver:
- Combine the flour, salt, and pepper in a plastic bag.
- Slice the liver into ½-inch pieces, place them in the bag, and shake to coat thoroughly.
2. Cook the Onions:
- Heat 3 tablespoons of butter and a little oil in a skillet over medium-high heat.
- Sauté the onions until they become tender and glossy, then transfer them to a dish and season with salt and pepper.
3. Cook the Liver:
- Add 4 tablespoons of butter and a dash of oil to the skillet.
- Cook the liver slices for about 5 minutes, turning occasionally until browned on the outside and slightly pink inside.
4. Combine Liver and Onions:
- Add the cooked onions back to the skillet with the liver.
- Heat together for a few minutes to meld the flavors.
5. Make the Sauce:
- Remove the liver and onions from the skillet and place them on a serving plate.
- Add beef stock and white wine to the skillet to deglaze, scraping up any browned bits.
- Reduce the liquid until it thickens into a rich sauce.
6. Serve:
- Pour the sauce over the liver and onions.
- Garnish with minced Italian parsley.
- Serve immediately.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, gently warm in a skillet over low heat to maintain the tenderness of the liver.
FAQ
Q: Can I use a different type of liver? A: Yes, you can substitute beef liver with chicken or lamb liver. Adjust cooking times as needed since different livers cook at different rates.
Q: How can I ensure the liver is tender? A: The key to tender liver is not to overcook it. Aim for a medium-rare doneness and slice the liver thinly to prevent toughness.
Q: Can I make this recipe without wine? A: Yes, you can substitute the dry white wine with additional beef stock or a splash of apple cider vinegar for acidity.
Q: What can I serve with this dish? A: Beef liver and onions pair well with mashed potatoes, rice, or a fresh green salad.
Conclusion
Beef Liver and Onions is a classic, nutritious dish that brings together tender liver and sweet, caramelized onions in a flavorful sauce. Perfect for those who enjoy traditional meals, this recipe is easy to follow and delivers a deliciously satisfying result. Enjoy this hearty dish with your favorite side for a complete and comforting meal.