Beef liver and onions is a classic comfort food that’s easy to prepare and packed with flavor. The dish features thinly sliced beef liver cooked with caramelized onions in a savory sauce. To start, slice onions and cook them until they turn golden brown and sweet. Set them aside and cook the beef liver in a hot skillet with garlic and spices until it’s browned on the outside and tender on the inside. Then, combine the onions with the liver and add beef broth and Worcestershire sauce to create a rich and flavorful sauce. Serve this delicious and nutritious dish with mashed potatoes or steamed vegetables for a satisfying meal. This beef liver and onions recipe is a great way to incorporate organ meats into your diet while enjoying a classic comfort food.
With liver and onions, making sure that the flavor isn’t too strong is the key to making it taste good. Some people love liver and onions, but only if the flavor is muted, so keep that in mind when you’re choosing to make this.
You’ll Need:
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
Steps:
First, you want to take a bag, and put the flour, the pepper, and the salt together in there.
Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.
Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.
Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.
Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.
Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.
Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.
Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.
Take the liver, put it on a serving dish, and then, also add the onion to this. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!
