This liver and onions recipe will turn liver haters into converts!
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:
Step 1: First, you want to take a bag, and put the flour, the pepper, and the salt together in there.
Step 2: 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.
Step 3: 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.
Step 4: 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.
Step 5: Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.
Step 6: 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.
Step 7: 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!
Tips:
Choose Fresh Liver: Opt for fresh beef liver from a trusted source. The liver should have a deep, rich color and a firm texture. Avoid liver that appears discolored or has an off-putting odor.
Slice Evenly: When slicing the liver, aim for even thickness. This ensures that the liver cooks uniformly, preventing overcooking or undercooking.
Soak in Milk: To reduce the strong flavor and tenderize the liver, soak it in milk for at least 30 minutes before cooking. The lactic acid in the milk helps mellow the taste.
Season Well: Season the liver with salt, pepper, and any additional herbs or spices you prefer. Popular choices include garlic powder, paprika, or thyme.
Don’t Overcook: Overcooking liver can lead to a tough and dry texture. Liver should be cooked until it’s no longer pink inside but still slightly pink in the center.
Use Butter or Oil: Saute the liver in butter or oil for added flavor. Butter gives a rich taste, while oil works well for high-heat cooking.
Saute Onions Separately: While liver and onions are a classic combination, saute the onions separately until they caramelize and become golden brown. This prevents them from overcooking the liver.
FAQs:
1. How Do I Store Leftovers?
If you have leftovers, refrigerate them in an airtight container. Liver can become dry upon reheating, so consider adding a little butter or broth when reheating to maintain moisture.
2. What Sides Pair Well?
Liver and onions are often served with mashed potatoes, rice, or crusty bread. These sides complement the dish’s rich flavors.
3. Can I Freeze Liver?
Liver can be frozen for later use. It’s best to freeze it raw or after soaking in milk. Thaw it in the refrigerator before cooking.
4. Is Liver Nutritious?
Beef liver is a nutritional powerhouse, rich in essential nutrients like iron, vitamin A, and protein. It’s considered a great food for those with iron-deficiency anemia.
5. How Do I Avoid Overcooking?
Liver cooks quickly, so pay attention to the cooking time. It’s done when it’s browned on the outside but still slightly pink inside. Overcooking can make it tough and dry.
6. Liver Tastes Strong; How Can I Mellow the Flavor?
Soaking liver in milk before cooking is a traditional method to reduce its strong flavor. You can also add a sweet or tangy sauce to balance the taste.
