Beef Liver Onion Recipe
220kcal
Ingredients
- 500 g beef liver thinly sliced
- 2 large onions thinly sliced
- 3 cloves garlic minced
- 2 tbsp olive oil
- 1 tbsp butter
- 1 tsp smoked paprika
- ½ tsp black pepper
- 1 tsp salt
- 1 tbsp soy sauce
- 1 tbsp balsamic vinegar
- ½ cup red wine or beef stock optional, for pan sauce
- Fresh parsley chopped (for garnish)
- Lemon wedges for serving
Equipment
- Large skillet or frying pan
- Tongs or spatula
- Measuring spoons/cups
Method
- Prepare the liver: Rinse and pat dry. Optional: soak in milk 20–30 minutes to reduce bitterness.
- Caramelize onions: Heat olive oil + butter over medium heat. Add onions with a pinch of salt and cook 10–12 minutes until soft and golden. Remove and set aside.
- Cook beef liver: In the same pan, sear liver slices 1–2 minutes per side over medium-high heat. Season with salt, pepper, and smoked paprika.
- Create the sauce: Add garlic, soy sauce, balsamic vinegar, and optional red wine or stock. Simmer 2–3 minutes, scraping up browned bits.
- Combine & serve: Return onions to the pan, stir gently with liver and sauce. Garnish with parsley and lemon wedges. Serve hot.
Notes
- Quick tip: Do not overcook liver—it should remain tender.
- Flavor twist: Add chili flakes for heat or mustard for extra depth.
- Serving: Pairs well with mashed potatoes, rice, or crusty bread.
- Storage: Keeps in the fridge for 1–2 days, but best fresh.
- Calories: 220 kcal
- Protein: 28g
-
Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Cholesterol: 340mg
-
Carbohydrates: 6g
- Fiber: 1.5g
- Sugars: 4g
- Sodium: 560mg
- Iron: 6.5mg (≈36% DV)
- Vitamin A: 9,500 IU (≈190% DV)
- Vitamin B12: 14µg (≈580% DV)
- Vitamin C: 3mg
