Description
Delve into the robust flavors of Beef Liver and Onions, a traditional dish that's both nourishing and satisfying. This recipe offers a tender, perfectly cooked liver complemented by sweet caramelized onions.
Ingredients
- 1 lb beef liver, thinly sliced
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour
- 1 teaspoon paprika
- Salt and black pepper, to taste
- 4 tablespoons butter or oil, divided
- Optional: 2 tablespoons Worcestershire sauce or balsamic vinegar
Instructions
- Begin by rinsing the liver slices in cold water, then pat them dry with paper towels.
- In a shallow dish, combine the flour, paprika, salt, and black pepper.
- Dredge each liver slice in the flour mixture, shaking off any excess.
- In a large skillet, heat half of the butter or oil over medium heat.
- Add the liver slices (working in batches if necessary) and cook for about 2-3 minutes per side, or until browned and slightly pink in the middle. Avoid overcooking to keep the liver tender. Transfer the cooked liver to a plate and set aside.
- In the same skillet, add the remaining butter or oil and the sliced onions. Cook over medium heat, stirring frequently, until the onions are soft and caramelized, about 10-15 minutes.
- Optional: For added flavor, deglaze the pan with Worcestershire sauce or balsamic vinegar, scraping up any browned bits from the bottom of the skillet.
- Return the liver slices to the skillet with the onions and heat through for a couple of minutes.
- Taste and adjust the seasoning, then serve the beef liver and onions hot.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Sautéing
- Cuisine: Traditional
Nutrition
- Serving Size: 1/4 of the recipe
- Calories: 330
- Sugar: 3g
- Sodium: 320mg
- Fat: 14g
- Saturated Fat: 6g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 300mg