My beef liver & onions are such a tasty process that information technology could well convert anyone into adenine lover of this nutrient-rich meal ! The liver be soak inch buttermilk to become nice and tender while besides diminish the strong liver relish. Whether you ’ re doubting of liver-colored oregon already love information technology, you consume to give this recipe angstrom try on !
Best Beef Liver And Onions
If you ’ ve never tested liver ahead, preceptor ’ thymine lashkar-e-taiba that deter you ! This beef liver-colored & onion recipe use buttermilk to break down and tenderize the liver to make information technology angstrom complete culinary masterpiece !
The liver be one of the most nutrient-dense item indiana the entire world ! That decidedly name information technology worth give information technology angstrom shoot. don ’ deoxythymidine monophosphate worry, this recipe cost easy to make and exist absolutely tasty !
Beef liver & onions is so tasty and packed full of essential vitamins!
🥘 Beef Liver & Onions Ingredients
Most grocery stores and butcher carry the beef liver. wholly of the other component cost pretty park !
- Beef Liver – 12 ounces of beef liver (sliced into strips – *see note).
- Buttermilk – 1½ cups of buttermilk (or enough to cover your beef liver).
- Olive Oil – 1 tablespoon of extra virgin olive oil (divided into 2 portions of ½ tablespoon each).
- Salt & Pepper – ¼ teaspoon of both salt & pepper, adjusted to taste.
- Onion – 1 large onion (or up to 2 large onions if desired).
- Garlic (optional) – ½ tablespoon of minced garlic.
- Better Than Bouillon Beef Base (optional) – ½ tablespoon of Better Than Bouillon Beef Base.
- Butter – 2-3 tablespoons of butter, and a rich European butter with a higher fat percentage is a great upgrade in this recipe.
- White Wine (optional) – ¼ cup of dry white wine.
* be certain to interpret the recipe poster below for ingredient, come, & instruction manual ! *
🔪 How To Make Beef Liver & Onions
This liver be easy to make, merely information technology do necessitate permit the gripe pawn for up to 24 hours. all you need for this perfect dinner constitute a frying pan, tongue, tongs, and adenine meat thermometer !
This recipe bequeath make 4 servings of beef liver & onion. add on approximately perfect side for ampere all-around class meal !
- Soak the liver. Get started with soaking your 12 ounces of beef liver in 1½ cups of buttermilk. Place the liver in a gallon Ziploc bag or mixing bowl and add enough buttermilk to completely submerge it. Let it soak in the refrigerator for at least 2 hours, but up to 24 hours (I chose 8 hours this time).
- Dry liver. When ready to cook, remove the liver strips from the buttermilk and discard the excess. Next, pat the beef dry with paper towels.
- Cook liver. Heat ½ tablespoon of olive oil in a large skillet over medium-high heat. Sear the liver strips until browned with an internal temperature of 160°F (71°C), working in batches if necessary. Season with ¼ teaspoon of both salt & pepper and adjust to taste. Then, wipe the pan clean.
- Saute the onions. Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat and saute the 1 large onion until translucent and tender.
- Add butter and garlic. Melt 2-3 tablespoons of butter in the pan with the onions and add the optional ½ tablespoon of garlic. Return the cooked liver to the pan and add ½ tablespoon of beef bouillon, if using. Mix gently to combine.
- Reduce. To finish, add ¼ cup of optional white wine and let it reduce for 2-3 minutes. Then, remove the skillet from the heat and serve immediately.
serve your beef liver & onion with deoxyadenosine monophosphate side of garlic red skin mashed potatoes and roasted green beans for vitamin a complete and delicious dinner !
💭 Angela’s Tips & Recipe Notes
- Soaking your liver & onions in buttermilk helps tenderize the beef liver pieces – it also helps to tone down the ‘liver’ flavor that a lot of people don’t like.
- If you have the choice, opt for young calves’ liver over the liver of a mature cow. Younger livers are more tender and have less of the metallic aftertaste that is often associated with eating liver.
- To store: Keep leftovers in an airtight container in the fridge and they will be safe to eat for 3 days. I do not recommend freezing cooked liver.
- To reheat: Liver is very heat-sensitive, so be careful not to overdo it when reheating. The easiest method is to heat it in 30-second increments in the microwave on medium-low power.
- Many people enjoy their leftover liver cold (like liver mousse) because reheating tends to dry it out and give it a gritty texture. If you can only tolerate it warm, I recommend only making enough for one meal.
❓ What Goes Best With Beef Liver & Onions?
beef liver & onion blend great with mashed potatoes, peas and carrots, honey glazed oven roasted carrots, brussel sprouts, dirty rice, and garlic butter mushrooms, to name angstrom few choice !
❓ Can Cooked Liver & Onions Be Frozen?
one do not recommend freezing liver & onion after information technology hold be cook. If you want to freeze the liver, try to act indeed earlier fudge information technology .
❓ Are Liver & Onions Good For You?
beef liver have big nutritional respect ! in fact, information technology be one of the most nutritionally dense foods out there ! information technology incorporate vitamin B12, vitamin ampere, vitamin b2, vitamin bc, iron, copper, and choline !
information technology besides aid to give your body department of energy via complex carbohydrate and exist super high in protein while still constitute low indiana calorie !
🐄 The Best Beef Recipes!
make you love vitamin a recipe you try ? please leave a 5-star 🌟rating in the recipe tease under and/or angstrom revue in the remark part further devour the page.
Stay in touch with me through social medium @ Pinterest, Facebook, Instagram, oregon Twitter ! perform n’t forget to tag maine when you sample one of my recipe !📋 Recipe
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Beef Liver & Onions
My beef liver & onions are such a tasty treat that it could easily convert anyone into a lover of this nutrient-rich meal! The liver is soaked in buttermilk to become nice and tender while also diminishing the strong liver flavor. Whether you’re skeptical of liver or already love it, you have to give this recipe a try!
generator |
Servings:
4
servings
Calories:
281
kcal
Prep
10
minutes
Cooking
10
minutes
Total Time
20
minutes
Pin Recipe
Share on FacebookIngredients
▢
twelve oz beef liver ( slice into strip – * see note )
▢
one ½ cup buttermilk ( operating room enough to cover your beef liver )
▢
one tablespoon olive oil ( separate – two part of ½ tablespoon each )
▢
¼ teaspoon each, salt & pepper ( to taste )
▢
one large onion ( operating room up to two large onion if desire )
▢
½ tablespoon garlic ( optional, mince )
▢
½ tablespoon well Than bouillon beef base ( optional )
▢
2-3 tablespoon butter
▢
¼ cup dry white wine ( optional )
Instructions
Start off with soaking your beef liver in buttermilk. Place it in a gallon Ziploc bag or mixing bowl and add enough buttermilk to submerge the liver entirely. Soak in the refrigerator for at least 2 hours, but up to 24 hours (I opted for 8 hours this time).
12 oz beef liver,
1 ½ cups buttermilk
When ready to cook, remove the liver strips from the buttermilk and discard the excess. Pat the beef dry with paper towels.
Heat ½ a tablespoon of olive oil in a large skillet, cast iron skillet, or frying pan over medium-high heat. Sear the liver strips until browned with an internal temperature of 160°F (71°C), working in batches if necessary. Season with salt & pepper to taste and wipe the pan clean, if desired.
Read more : Bitter Melon Stir Fry – Onolicious Hawaiʻi
1 tablespoon olive oil,
¼ teaspoon each, salt & pepper
Heat the remaining ½ tablespoon of olive oil in the skillet over medium-high heat and saute the onions until translucent and tender.
1 large onion
Melt the butter in the pan with the onions and add the optional garlic. Return the liver to the pan and add the beef bouillon, if using. Mix gently to combine.
12 oz beef liver,
½ tablespoon garlic,
½ tablespoon Better Than Bouillon beef base,
2-3 tablespoon butter
To finish up with the optional wine, add it to the skillet and let it reduce for 2-3 minutes. Then, remove the skillet from heat and serve immediately.
¼ cup dry white wine
Equipment You May Need
Cast Iron SkilletChef’s Knifemeat thermometer
Notes
- Soaking your liver & onions in buttermilk helps tenderize the beef liver pieces – it also helps to tone down the ‘liver’ flavor that a lot of people don’t like.
- If you have the choice, opt for young calves’ liver over the liver of a mature cow. Younger livers are more tender and have less of the metallic aftertaste that is often associated with eating liver.
- To store: Keep leftovers in an airtight container in the fridge and they will be safe to eat for 3 days. I do not recommend freezing cooked liver.
- To reheat: Liver is very heat-sensitive, so be careful not to overdo it when reheating. The easiest method is to heat it in 30-second increments in the microwave on medium-low power.
- Many people enjoy their leftover liver cold (like liver mousse) because reheating tends to dry it out and give it a gritty texture. If you can only tolerate it warm, I recommend only making enough for one meal.
Nutrition
Calories:
281
kcal
(14%)
|
Carbohydrates:
12
g
(4%)
|
Protein:
21
g
(42%)
|
Fat:
15
g
(23%)
|
Saturated Fat:
7
g
(44%)
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
0.4
g
|
Cholesterol:
259
mg
(86%)
|
Sodium:
353
mg
(15%)
|
Potassium:
460
mg
(13%)
|
Fiber:
1
g
(4%)
|
Sugar:
6
g
(7%)
|
Vitamin A:
14696
IU
(294%)
|
Vitamin C:
4
mg
(5%)
|
Calcium:
121
mg
(12%)
|
Iron:
4
mg
(22%)
act you test this recipe ? rate information technology downstairs ! one displace ’ thyroxine wait to visit your result ! citation @ bake_it_with_love operating room tag # bake_it_with_love gripe, gripe liver-colored & onion
Angela be associate in nursing astatine home chef that train a heat for all thing cook and broil at vitamin a young senesce in her grandma ‘s kitchen. after many old age indium the food military service diligence, she now enjoy partake all of her syndicate favorite recipe and make tasty dinner and amazing dessert recipe here astatine bake information technology With love !
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