Introduction
Liver and onions is a traditional dish that has been a comfort food for many generations. Rich in nutrients like iron and vitamin A, beef liver paired with sweet caramelized onions creates a hearty and flavorful meal. If you haven’t tried it yet, this recipe might just surprise you!
Ingredients (for 4 servings)
600g beef liver, sliced
3 large onions, chopped
3 tablespoons all-purpose flour
Salt and pepper to taste
2-3 tablespoons cooking oil or butter
Optional: fresh parsley for garnish
How to Make
Prepare the liver: Rinse the liver slices under cold water and pat dry. Lightly coat each slice with flour seasoned with salt and pepper.
Cook the onions: Heat 1 tablespoon of oil or butter in a large skillet over medium heat. Add the chopped onions and cook, stirring occasionally, until they become soft and caramelized (about 15-20 minutes). Remove onions and set aside.
Cook the liver: In the same skillet, add the remaining oil or butter and heat over medium-high heat. Add the floured liver slices and cook for about 2-3 minutes per side until browned but still tender inside. Avoid overcooking as liver can become tough.
Combine and serve: Return the caramelized onions to the skillet and mix with the liver to warm through. Adjust seasoning if needed. Garnish with parsley before serving.
Serving and Storage Tips
Serve liver and onions with mashed potatoes, steamed vegetables, or crusty bread.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid toughening the liver.
Variations
Add a splash of balsamic vinegar or red wine when cooking the onions for extra depth of flavor.
Substitute beef liver with chicken or lamb liver for a milder taste.
For a creamy touch, add a dollop of sour cream on top before serving.
FAQ
Q: Is liver healthy to eat?
A: Yes, liver is nutrient-dense and a great source of iron, vitamin A, and B vitamins, but it should be consumed in moderation due to high vitamin A content.
Q: How do I know when liver is cooked properly?
A: It should be browned on the outside but still slightly pink inside to remain tender.
