Overcoming Prejudices

Despite its unappealing reputation, beef liver can be elevated to a culinary masterpiece with this recipe.

Nutritional Benefits

Rich in iron, beef liver is recommended for individuals with iron deficiency. Pairing it with sautéed onions in butter adds sweetness, balancing the metallic taste.

Versatile Options

While beef liver is used in this recipe, veal liver offers a milder taste alternative. Have you tried making this recipe yet?

Cooking Tips

Liver is both delicious and nutritious, but avoid overcooking it to retain its flavor and texture.

Recipe: Beef Liver and Onions

Ingredients:

• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 1 lb beef liver
• 1/4-1/2 cup butter
• Oil (to taste)
• 2 cups thinly sliced onions
• 1-2 tablespoons fresh sage, minced
• 1/2 cup beef stock
• 1/4 cup dry white wine
• 1 tablespoon minced Italian parsley

Directions:

1. Combine flour, salt, and pepper in a bag. Slice the liver into 1/2-inch strips and coat with the seasoned flour mixture. Set aside.
2. Heat a skillet with 2-3 tablespoons of butter and a dash of oil. Sauté the onions over medium heat until tender and glossy. Transfer to a side dish and sprinkle with sage, salt, and pepper.
3. Return the skillet to high heat, adding 3-4 tablespoons of butter and a dash of oil. Sear the liver for about 5 minutes until browned, ensuring the inside remains slightly pink.
4. Return the onions to the skillet until heated through. Remove the liver and onions from the pan and plate.
5. Deglaze the pan with stock and wine, reducing the liquid until it thickens into a sauce.
6. Pour the sauce over the liver and onions, sprinkle with parsley, and serve immediately.