Beef Liver with Onions
Serving Size: 10
For some of us, the idea of eating offal is foreign. but if you're willing to give it a try, you're in for a treat!
Recipe by:
Cook Times
Cooking Tools Required
12-inch nonstick skillet, Cutting board, Kitchen Shears, Kitchen towels, Measuring cups and spoons, Sharp Knives, TongsIngredients
- 2.5 pound beef calves' liver thinly sliced
- 1 teaspoon sea salt
- 1/3 teaspoon freshly ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- 1 yellow onion large, thinly sliced and separated into rings
- 4 tablespoon extra virgin olive oil
Instructions
- Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
- Heat 1/3 of the olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
- Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
- Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
Reheating Instructions
Heat in the microwave on medium power until heated through.
Nutrition
Calories: 56kcal | Carbohydrates: 1g | Protein: 1g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Sodium: 233mg | Potassium: 25mg | Fiber: 1g | Sugar: 1g | Vitamin A: 99IU | Vitamin C: 1mg | Calcium: 4mg | Iron: 1mg