Braised Beef Liver and Onions
Savor the hearty, old-world flavors of Braised Beef Liver and Onions, a timeless dish that transforms an often-overlooked ingredient into a culinary masterpiece. This recipe pairs tender slices of beef liver, delicately coated in seasoned flour and seared to perfection, with sweet, caramelized onions and a rich balsamic-kissed beef broth. Gently braised to ensure every bite is melt-in-your-mouth tender, this comforting dish is perfect for weeknight dinners or a nostalgic weekend meal. Serve it alongside creamy mashed potatoes, fluffy rice, or crusty bread to soak up the velvety sauce. Whether you're a liver lover or trying it for the first time, this hearty recipe is an irresistible way to enjoy a nutrient-packed and flavorful classic.
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Recipe Information
Ingredients
- 500 g beef liver
- 50 g all-purpose flour
- 1 tsp salt
- 0.5 tsp black pepper
- 3 tbsp butter
- 2 tbsp olive oil
- 2 large yellow onions
- 2 cloves garlic
- 250 ml beef broth
- 1 tbsp balsamic vinegar
- 1 tbsp fresh parsley (optional)
Instructions
Rinse the beef liver under cold water and pat it dry with paper towels. Slice it into 1 cm thick pieces.
In a shallow dish, combine the flour, salt, and black pepper. Dredge each slice of beef liver in the mixture to coat lightly, then set aside.
Peel and slice the onions into thin rings. Mince the garlic cloves and set both onions and garlic aside.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until they are golden brown and caramelized, about 15 minutes. Add the minced garlic and cook for another 1-2 minutes until fragrant. Remove the onions and garlic from the skillet and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and 1 tablespoon of butter. Increase the heat to medium-high and add the floured liver slices. Sear each side for 2 minutes until browned but not fully cooked through, then remove from the skillet and set aside.
Deglaze the skillet by adding the beef broth and balsamic vinegar, scraping up any browned bits from the bottom of the pan. Bring the mixture to a simmer.
Return the caramelized onions and garlic to the skillet, followed by the seared liver slices. Reduce the heat to low, cover, and let the liver braise gently in the broth for 15-20 minutes, until the liver is tender and cooked through.
Taste the sauce and adjust seasoning with more salt and pepper if needed. Sprinkle fresh parsley on top for garnish, if desired.
Serve the braised beef liver and onions hot, accompanied by mashed potatoes, rice, or crusty bread to soak up the flavorful sauce.
Nutrition Facts
Calories |
386 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 20.2 g | 26% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 313 mg | 104% | |
| Sodium | 1133 mg | 49% | |
| Total Carbohydrate | 27.1 g | 10% | |
| Dietary Fiber | 2.4 g | 9% | |
| Total Sugars | 6.0 g | ||
| Protein | 24.1 g | 48% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 47 mg | 4% | |
| Iron | 5.7 mg | 32% | |
| Potassium | 526 mg | 11% | |
*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.
