Ingredients with Measurements:
- 1 pound of beef liver, sliced
- 2 large onions, sliced
- 1/2 cup of all-purpose flour
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/4 cup of vegetable oil
- 1/4 cup of butter
- 2 cups of beef broth
Special equipment needed:
- Large skillet
- Tongs
Step-by-step instructions:
1. Rinse the liver slices under cold water and pat dry with paper towels.
2. In a shallow dish, mix together the flour, salt, and black pepper.
3. Dredge the liver slices in the flour mixture, shaking off any excess.
4. Heat the vegetable oil in a large skillet over medium-high heat.
5. Add the liver slices to the skillet and cook for 3-4 minutes on each side, until browned.
6. Remove the liver slices from the skillet and set aside.
7. Add the butter to the skillet and melt over medium heat.
8. Add the sliced onions to the skillet and cook, stirring occasionally, until softened and caramelized, about 10-15 minutes.
9. Pour the beef broth into the skillet and stir to combine.
10. Return the liver slices to the skillet and simmer for 5-10 minutes, until the liver is cooked through and the sauce has thickened.
11. Serve hot.
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Medium-high heat for cooking the liver slices
- Medium heat for cooking the onions and sauce
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 20g
- Carbohydrates: 15g
- Protein: 25g
Substitutions for ingredients:
- Chicken liver can be used instead of beef liver
- Cornstarch can be used instead of flour for a gluten-free option
- Olive oil can be used instead of vegetable oil
- Chicken broth can be used instead of beef broth
Variations:
- Add sliced mushrooms to the skillet with the onions for a richer flavor
- Use bacon fat instead of butter for a smokier taste
- Add a splash of red wine to the sauce for a deeper flavor
Tips and tricks:
- Don't overcook the liver or it will become tough and dry
- Soak the liver in milk for 30 minutes before cooking to reduce the strong flavor
- Slice the liver thinly for a more tender texture
Storage instructions:
- Store leftover liver and onions in an airtight container in the refrigerator for up to 3 days
Reheating instructions:
- Reheat the liver and onions in a skillet over medium heat until heated through
Presentation ideas:
- Serve the liver and onions on a bed of mashed potatoes or rice
- Garnish with chopped parsley or chives
Pairings:
- Serve with a side salad or steamed vegetables
Suggested side dishes:
- Mashed potatoes
- Roasted carrots
- Steamed green beans
Troubleshooting advice:
- If the liver is tough, it may have been overcooked
- If the sauce is too thin, simmer for a few more minutes to thicken
Food safety advice:
- Make sure the liver is cooked to an internal temperature of 160°F to ensure it is safe to eat
Food history:
- Liver and onions is a classic dish that has been enjoyed for centuries, especially in European cuisine
Flavor profiles:
- The liver has a rich, meaty flavor that is complemented by the sweet and savory onions
Serving suggestions:
- Serve with a glass of red wine for a complete meal
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