Step-by-step instructions
In a resealable bag, combine the flour, salt, and pepper. Add the beef liver pieces, seal, and shake well to ensure they are coated evenly.
Heat 3 tablespoons of butter and a splash of oil in a large skillet over medium-high heat. Add the sliced onions and sauté until they are tender and translucent, about 5-7 minutes. Remove the onions from the skillet and season with salt and pepper.
In the same skillet, add 4 tablespoons of butter and a drizzle of oil. Once hot, add the coated liver pieces and cook for about 5 minutes, turning occasionally, until they are browned on all sides.
Return the cooked onions to the skillet with the liver and heat through for another couple of minutes.
Pour in the beef stock and white wine to deglaze the pan, scraping up any delicious browned bits. Allow the mixture to simmer until it reduces into a thick, rich sauce.
Serve the liver and onions on plates, drizzled with the sauce and sprinkled with minced parsley.
Best ways to enjoy it
When it comes to serving Beef Liver and Onions, simplicity is key. Plate the dish alongside creamy mashed potatoes or a side of roasted vegetables to complement the rich flavors. Freshly baked bread also makes a fantastic addition, perfect for soaking up the delectable sauce. Want to take it further? Consider serving it with a refreshing side salad for a balance of textures and flavors.
Keeping leftovers fresh
Storing your Beef Liver and Onions is effortless! Place any leftovers in an airtight container and store them in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the dish for up to a month. When you’re ready to enjoy it again, simply reheat on the stovetop over low heat. Ensure it reaches an internal temperature of 165°F before serving for safe eating.
Extra advice
Cooking liver can be intimidating, but here are some useful tips to help you succeed:
- Don’t overcook the liver! It should remain tender, so aim for a quick sear.
- For added flavor, marinate the liver in buttermilk for a few hours prior to cooking; it helps to neutralize any strong taste.
- Experiment with fresh herbs! Sage adds a wonderful earthiness, but feel free to incorporate rosemary or thyme for a unique twist.
Creative twists
If you’re feeling adventurous, there are several variations you can try!
- Spicy Kick: Add a sprinkle of cayenne or a dash of hot sauce while deglazing for a spicy version.
- Herbaceous Touch: Swap sage for fresh dill or tarragon to change the flavor profile.
- Onion Variations: Use caramelized shallots or even leeks for a different taste.
Common questions
How long does it take to prepare this dish?
Preparation takes about 10-15 minutes, while cooking takes another 20-25 minutes. In total, you can expect to have this dish ready in under an hour.
Can I substitute the beef liver?
Absolutely! Chicken or pork liver works well, though cooking times may vary slightly. Just adjust based on the type of liver you choose.
Is it safe to freeze cooked liver?
Yes, cooked liver can be safely frozen for about a month. Just make sure to store it in a tightly sealed, airtight container to prevent freezer burn.
Cooking with organ meats like liver might feel daunting, but with this Beef Liver and Onions recipe, it can be an enjoyable and satisfying venture! Happy cooking!
