Beef liver and onions is a classic comfort food known for its rich, savory flavor and nutritional benefits. Packed with protein, iron, and vitamins, this dish is a powerhouse meal that not only supports health but also satisfies the taste buds. The sweetness of caramelized onions complements the bold taste of the beef liver, creating a perfect balance. Whether you’re a liver lover or new to this dish, this recipe will make it easy to enjoy the nutritional powerhouse that is beef liver.
Ingredients:
- 1 lb beef liver, sliced into 1/2-inch thick pieces
- 2 large onions, thinly sliced
- 2 tablespoons olive oil (or butter for extra richness)
- 1 tablespoon all-purpose flour (optional, for dusting)
- 2 cloves garlic, minced
- 1 teaspoon ground paprika
- 1/2 teaspoon ground black pepper
- Salt to taste
- 1 tablespoon Worcestershire sauce (optional for extra flavor)
- Fresh parsley (optional, for garnish)
Instructions:
- Prepare the liver: If the liver has a membrane, carefully remove it. Rinse the liver slices under cold water and pat dry with paper towels. If desired, lightly dust each slice with flour to help it brown more evenly.
- Caramelize the onions: In a large skillet, heat 1 tablespoon of olive oil (or butter) over medium heat. Add the sliced onions and a pinch of salt, then cook, stirring occasionally, for about 10-15 minutes, or until the onions are golden and caramelized. Once done, remove the onions from the skillet and set aside.
- Cook the liver: In the same skillet, add the remaining tablespoon of olive oil. Season the beef liver slices with paprika, black pepper, and salt. Add the liver to the skillet, cooking for 2-3 minutes per side, or until browned and cooked to your liking (liver should be tender but not overcooked).
- Add garlic and flavor: When the liver is cooked, add the minced garlic to the skillet and sauté for 1 minute until fragrant. Stir in the Worcestershire sauce (if using), allowing it to coat the liver for added depth of flavor.
- Combine the onions and liver: Return the caramelized onions to the skillet, mixing them with the liver. Let everything cook together for an additional 2-3 minutes to meld the flavors.
- Serve: Once everything is well combined and heated through, garnish with fresh parsley if desired. Serve hot with your favorite side dishes like mashed potatoes, rice, or sautéed vegetables.
Tips:
- Don’t overcook the liver: Overcooking liver can make it tough and rubbery, so aim for a slightly pink center for the best texture.
- Sweeten the onions naturally: For extra sweetness, you can add a teaspoon of brown sugar while caramelizing the onions.
- Pair with sides: This dish pairs beautifully with mashed potatoes, a green vegetable, or even crusty bread to soak up the savory juices.