Betty Crocker Liver with Piquant Sauce
Experience classic comfort food with a twist in this Betty Crocker Liver with Piquant Sauce recipe! Tender, pan-seared beef liver gets a flavor upgrade with a rich and tangy sauce made from caramelized onions, zesty white vinegar, sweet brown sugar, and savory tomato paste. Perfectly balanced and irresistibly bold, this dish offers a quick and hearty meal in just 35 minutes, making it a weeknight favorite. Garnish with fresh parsley for a pop of color and serve over creamy mashed potatoes or alongside rustic crusty bread to soak up every drop of the delectable sauce. Whether you're a liver enthusiast or looking to try something new, this retro-inspired recipe is sure to delight.
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Recipe Information
Ingredients
- 1 pound Beef liver
- 0.5 cup All-purpose flour
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 2 tablespoons Butter
- 1 large Onion, thinly sliced
- 2 tablespoons White vinegar
- 1 tablespoon Brown sugar
- 2 tablespoons Tomato paste
- 0.5 cup Water
- 1 tablespoon Parsley, chopped (optional, for garnish)
Instructions
Rinse the liver under cold water and pat dry with paper towels. Trim any connective tissue or membranes if necessary, then slice into 1/4-inch thick pieces.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each liver piece in the flour mixture, shaking off any excess.
Heat a large skillet over medium heat and melt the butter until it starts to bubble. Add the flour-coated liver pieces in a single layer, working in batches if needed to avoid overcrowding the pan.
Cook the liver for 2-3 minutes per side, or until lightly browned and cooked through. Remove the liver from the skillet and set aside on a plate. Cover to keep warm.
In the same skillet, add the sliced onion and sauté for 3-5 minutes, or until softened and lightly caramelized.
Stir in the vinegar, brown sugar, and tomato paste, stirring well to combine and deglaze the pan.
Add the water and bring the mixture to a gentle simmer. Let the sauce cook for 4-5 minutes, stirring occasionally, until slightly thickened.
Return the cooked liver to the skillet, spooning the piquant sauce over the pieces. Allow the liver to heat through for about 2 minutes.
Transfer the liver to a serving plate and pour the remaining sauce over the top. Garnish with chopped parsley, if desired.
Serve immediately with mashed potatoes, steamed vegetables, or crusty bread for a complete meal.
Nutrition Facts
Calories |
925 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 17.3 g | 22% | |
| Saturated Fat | 7.8 g | 39% | |
| Polyunsaturated Fat | 3.9 g | ||
| Cholesterol | 1052 mg | 351% | |
| Sodium | 3644 mg | 158% | |
| Total Carbohydrate | 106.6 g | 39% | |
| Dietary Fiber | 7.9 g | 28% | |
| Total Sugars | 28.0 g | ||
| Protein | 85.1 g | 170% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 126 mg | 10% | |
| Iron | 21.7 mg | 121% | |
| Potassium | 1928 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
