Sauteed Beef Liver with Onions Peppers
Elevate your weeknight dinner with this robust and comforting Sauteed Beef Liver with Onions and Peppers recipe. Tender slices of beef liver are dusted in seasoned flour and seared to perfection, then paired with caramelized onions, vibrant red and green bell peppers, and a fragrant touch of garlic and paprika. A splash of beef stock brings the dish together, creating a rich, savory glaze that complements the bold flavors of the liver and veggies. Ready in just 35 minutes, this protein-packed meal is not only quick but also brimming with nutrients. Garnished with fresh parsley and perfectly paired with mashed potatoes, rice, or crusty bread, this dish is a hearty, satisfying option for liver enthusiasts and adventurous eaters alike.
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Recipe Information
Ingredients
- 1 pound Beef liver
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.5 cup All-purpose flour
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 large Yellow onion
- 1 large Red bell pepper
- 1 large Green bell pepper
- 2 cloves Garlic cloves
- 1 teaspoon Paprika
- 0.5 cup Beef stock
- 2 tablespoons Fresh parsley
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Slice into approximately 1/4-inch thick strips.
Season the liver slices with salt and black pepper. Dredge the slices in the all-purpose flour, shaking off any excess.
Heat a large skillet over medium-high heat and add the olive oil and butter. Once the butter has melted and starts to sizzle, add the coated liver slices.
Sear the liver for about 2-3 minutes on each side until browned but still slightly pink in the center. Remove slices from the skillet and place them on a plate. Set aside.
Peel and slice the yellow onion into thin rings. Seed and slice the red and green bell peppers into thin strips. Mince the garlic cloves.
In the same skillet, add the onion slices and bell peppers. Saute for about 5-6 minutes until softened and slightly caramelized.
Add the minced garlic and paprika to the skillet. Stir well and cook for 1-2 minutes until fragrant.
Pour the beef stock into the skillet and bring to a gentle simmer. Allow the liquid to reduce slightly, about 3 minutes.
Return the liver slices back to the skillet and toss gently with the vegetables. Cook for an additional 2-3 minutes to reheat the liver and allow the flavors to meld.
Garnish the dish with freshly chopped parsley and serve immediately. This dish pairs wonderfully with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1436 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 69.5 g | 89% | |
| Saturated Fat | 25.3 g | 127% | |
| Polyunsaturated Fat | 7.3 g | ||
| Cholesterol | 1118 mg | 373% | |
| Sodium | 4230 mg | 184% | |
| Total Carbohydrate | 113.1 g | 41% | |
| Dietary Fiber | 14.1 g | 50% | |
| Total Sugars | 24.6 g | ||
| Protein | 89.3 g | 179% | |
| Vitamin D | 3.7 mcg | 19% | |
| Calcium | 165 mg | 13% | |
| Iron | 23.4 mg | 130% | |
| Potassium | 2390 mg | 51% | |
*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.
