Classic Beef Liver with Sauteed Onions – Discover the hearty flavors of a traditional American main course. With this Classic Beef Liver with Sauteed Onions recipe. Perfect for those who appreciate a nostalgic dish. With deep, savory notes. This recipe features tender beef liver. Enriched with the sweetness of sauteed onions. All brought together. With a hint of garlic, pepper, and sea salt. Ideal for a comforting family dinner!
The first time I prepared this dish. It was to introduce my family. To the rich flavors of beef liver. An ingredient I had always been curious about. The evening turned out to be. A delightful experience. With my husband. Savoring every bite. And my child. Asking for seconds. Amazed at how the onions. Perfectly complemented the liver. It’s now a cherished recipe. In our home. Bringing smiles every time it’s on the table.
What makes this Classic Beef Liver with Sauteed Onions truly special?
This Classic Beef Liver with Sauteed Onions recipe. Offers a delightful blend of nostalgia. And nutrition. Ideal for a quick. Wholesome family meal. The dish revives the comforting tastes of traditional American dinners. With nutrient-packed beef liver. Which is tenderized. And flavored with buttermilk. Enhancing its natural tastes. The quick cooking time. Makes it not only a nutrient-rich choice. But also a convenient option. For a satisfying dinner. On busy evenings.
What You Need To Make This Classic Beef Liver with Sauteed Onions Recipe?
Beef Liver: This powerhouse of nutrition. Is full of iron and vitamins. Soaking it in buttermilk. Helps soften and flavor the liver. Making it tender. And more enjoyable.
Buttermilk: More than just a marinade. Buttermilk tenderizes the liver. And adds a touch of tanginess. Balancing the liver’s strong flavors.
Yellow Onion: Onions add a necessary sweetness. That contrasts nicely with the liver. They caramelize in the pan. Enhancing the dish. With their rich, sweet flavor.
Olive Oil: It’s used for cooking. But also contributes to the dish’s healthfulness and flavor. Helping to sauté the onions perfectly.
Garlic Powder, Black Pepper, Sea Salt: This spice mix is essential for seasoning the liver perfectly. Adding depth. And elevating the overall taste of the dish.
Steps To Make Classic Beef Liver with Sauteed Onions:
Step 1: Begin by placing the sliced beef liver in a bowl. Cover it completely with buttermilk. And let it soak. In the refrigerator. You can do this for an hour. Or leave it overnight. This step is crucial. To ensure the liver becomes tender. And flavorful.
Step 2: When you’re ready to cook. Take the liver out of the fridge. Gently remove it from the buttermilk. Giving it a good pat. With paper towels to dry. Season each slice lovingly on both sides. With garlic powder, black pepper, and sea salt. Then, say goodbye to the buttermilk. As it’s done its job.
Step 3: Heat a skillet over medium. And pour in a tablespoon of olive oil. Once it’s warm. Introduce the thinly sliced onions. Watch over them. Stirring occasionally. Until they are tender and golden. A beautiful sight!
Step 4: Remove the onions temporarily from the skillet. And add the remaining olive oil. Now, lay the seasoned beef liver in the pan. Let each side sear. For about 2 to 3 minutes. You’re aiming for a perfect sear. That locks in the flavors. With an internal temperature of 160 degrees Fahrenheit.
Step 5: Bring the onions back into the skillet. With the liver. Just for a minute. To reheat them.
Step 6: Serve the beef liver and onions warm. And watch as it becomes a new favorite at your table.
Tip:
To achieve the perfect texture. And reduce any potential bitterness. In the beef liver. Make sure to soak it in buttermilk. For at least an hour. Or even better, overnight. This step is crucial. As it softens the liver. Infuses it with subtle flavors. And makes it more digestible. And tender when cooked. This little bit of extra preparation time. Makes a significant difference. In enhancing the liver’s flavor. And your overall dining experience.
Frequently Asked Questions:
Can I use another type of liver for this recipe?
Yes. You can use chicken or pork liver. But cooking times may vary. And the flavor will be slightly different.
Is there an alternative to buttermilk?
If buttermilk is not available. You can make a quick substitute. By mixing a tablespoon of vinegar or lemon juice. With a cup of milk. And letting it sit. For 5 minutes before use.
How can I ensure the liver is not tough?
Soaking the liver in buttermilk. Not only flavors it. But also helps to soften the tissues. Making the liver tender. Avoid overcooking. As this is a common reason. For tough liver.
Classic Beef Liver with Sauteed Onions
Ingredients
- 12 oz beef liver sliced
- 1 c buttermilk
- 1 yellow onion thinly sliced
- 2 tablespoon olive oil divided
- ½ teaspoon garlic powder
- ½ teaspoon black pepper
- ½ teaspoon sea salt
Instructions
- Prep the Liver: Place the beef liver slices in a bowl and cover with buttermilk. Refrigerate for at least an hour or overnight to tenderize.
- Season the Liver: Remove the liver from the buttermilk, pat dry, and season both sides with garlic powder, black pepper, and sea salt.
- Cook the Onions: Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook until tender and golden. Remove and set aside.
- Cook the Liver: Add the remaining olive oil to the skillet. Place the seasoned liver slices in the skillet and sear each side for 2-3 minutes or until the internal temperature reaches 160°F.
- Combine and Serve: Return the onions to the skillet with the liver, heat together for a minute, and serve.
Notes
