Beef Liver and Onions
Step-by-step instructions
- Rinse the beef liver under cold water and pat it dry with paper towels. Slice the liver into thin pieces, about 1/4 inch thick.
- In a shallow dish, generously coat the liver slices in flour, shaking off any excess.
- Heat a skillet over medium-high heat and add a splash of oil, enough to coat the bottom of the pan.
- Add the butter to the skillet and let it melt, swirling it around to mix with the oil.
- Once the butter is sizzling, carefully place the liver slices in the pan. Cook for about 2-3 minutes on each side until they are browned and cooked through.
- As the liver cooks, season with salt, pepper, and then sprinkle in the minced sage for a fragrant and depth of flavor.
- Serve the beef liver hot, optionally garnished with additional sage for that extra touch!
Best ways to enjoy it
Once your beef liver and onions are beautifully plated, consider serving it with a side of creamy mashed potatoes or a fresh green salad. A dollop of tangy applesauce on the side can also complement the rich flavor of the liver, balancing it beautifully. For a fully rounded meal, include some steamed vegetables, such as broccoli or green beans.
Storage and reheating tips
If you find yourself with leftovers, don’t worry! Allow the beef liver to cool before storing it in an airtight container in the refrigerator. It should last for up to 3 days. When reheating, do so gently in a skillet over low heat to prevent the liver from becoming tough. Freezing isn’t recommended due to the liver’s unique texture, but if you must, ensure it’s well-wrapped to prevent freezer burn.
Helpful cooking tips
- Always choose fresh liver from your butcher for the best flavor and texture.
- Avoid overcrowding the pan when cooking; this can cause the liver to steam rather than sear, leading to an undesirable texture.
- Enjoy the experience! Cooking liver can seem intimidating, but with practice, you’ll master its preparation in no time.
Creative twists
Feeling adventurous? Try adding some chopped bacon or pancetta to the skillet for a smoky flavor. You can also add a splash of balsamic vinegar while cooking for a subtle sweetness that complements the liver beautifully. If you’re looking for a gluten-free option, substitute the flour with cornstarch or a gluten-free flour blend.
FAQ
How long does it take to prepare this dish?
Preparing beef liver and onions typically takes about 10 minutes, with cooking time around 10-12 minutes, making it a perfect quick meal option.
Can I substitute beef liver with another type of liver?
Absolutely! Chicken liver or pig liver can also work in this recipe but may require less cooking time due to their smaller size.
Is it safe to eat beef liver raw or undercooked?
Beef liver should be cooked to an internal temperature of at least 160°F (71°C) to ensure that it is safe to eat. Always prioritize food safety when preparing any meat.
Embrace this nostalgic dish in your kitchen—it’s bound to become a favorite!
Beef Liver and Onions
Ingredients
Method
- Rinse the beef liver under cold water and pat it dry with paper towels.
- Slice the liver into thin pieces, about 1/4 inch thick.
- In a shallow dish, generously coat the liver slices in flour, shaking off any excess.
- Heat a skillet over medium-high heat and add a splash of oil, enough to coat the bottom of the pan.
- Add the butter to the skillet and let it melt, swirling it around to mix with the oil.
- Once the butter is sizzling, carefully place the liver slices in the pan. Cook for about 2-3 minutes on each side until they are browned and cooked through.
- As the liver cooks, season with salt, pepper, and then sprinkle in the minced sage for a fragrant and depth of flavor.
- Serve the beef liver hot, optionally garnished with additional sage for that extra touch!
