Description
A classic recipe for beef liver sautéed with onions, offering a rich and flavorful dish that’s easy to prepare.
Ingredients
- 1 pound beef liver, sliced into 1/2-inch thick pieces
- 2 large onions, thinly sliced
- 1/4 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon garlic powder
- 1/4 cup vegetable oil
- 2 tablespoons butter
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the beef liver slices under cold water and pat them dry with paper towels.
- In a shallow dish, combine the flour, salt, black pepper, and garlic powder. Dredge each slice of liver in the flour mixture, shaking off any excess.
- Heat the vegetable oil in a large skillet over medium heat. Once hot, add the sliced onions and sauté for about 5-7 minutes, or until they are soft and golden brown. Remove the onions from the skillet and set aside.
- In the same skillet, add the butter and let it melt. Add the coated liver slices and cook for about 3-4 minutes on each side, or until browned and cooked through. Avoid overcooking, as liver can become tough.
- Return the sautéed onions to the skillet with the liver, stirring to combine. Cook for an additional minute to heat through.
- Serve immediately, garnished with fresh parsley.
Notes
- For a richer flavor, add a splash of balsamic vinegar or red wine to the skillet after cooking the liver and onions, scraping up any browned bits from the bottom.
- Serve with a side of mashed potatoes or steamed vegetables for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 1g
- Sodium: 500mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 300mg