Description
Succulent classic beef liver with caramelized onions brings rustic French countryside comfort to your dinner table. Delicate organ meat paired with sweet golden onions creates a hearty, protein-packed meal rich with traditional flavors you’ll savor.
Ingredients
Scale
Main Ingredients:
- 1 lb (454 grams) beef liver, thinly sliced
- 1 large onion, thinly sliced
Seasonings:
- 1 teaspoon garlic powder
- 1 teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Cooking Fats:
- 2 tablespoons olive oil
- 2 tablespoons butter
- Fresh parsley (optional, for garnish)
Instructions
- Prepare the beef liver by thoroughly dabbing it with paper towels to eliminate excess moisture, ensuring a better sear and texture.
- Season both sides of the liver generously with salt, freshly ground black pepper, aromatic garlic powder, and smoky paprika for enhanced flavor profile.
- In a large skillet, melt olive oil and butter over medium heat, creating a rich cooking medium for the onions.
- Add sliced onions to the skillet, cooking slowly for 10-15 minutes while stirring intermittently until they transform into a golden, caramelized state with deep, sweet undertones.
- Sprinkle a pinch of salt over the caramelized onions to intensify their flavor, then transfer to a separate plate and keep warm.
- Return the same skillet to medium-high heat, adding remaining olive oil and butter to create a sizzling cooking surface.
- Carefully place liver slices in a single layer, allowing each piece to cook for 2-3 minutes per side until exterior develops a beautiful brown crust while maintaining a pink, tender interior.
- Remove liver from heat and let it rest momentarily to redistribute internal juices and maintain optimal tenderness.
- Plate the liver and generously crown with the luxurious caramelized onions.
- Optional: Garnish with freshly chopped parsley for a vibrant, herbaceous touch and visual appeal.
Notes
- Select fresh, high-quality beef liver from a trusted butcher to ensure the best flavor and texture.
- Pat the liver completely dry to achieve a perfect golden-brown sear without steaming the meat.
- Marinate the liver in milk for 30 minutes before cooking to reduce the strong metallic taste and tenderize the meat.
- Use a cast-iron skillet for the most even heat distribution and beautiful caramelization on both the onions and liver.
- Slice the liver thinly and uniformly to guarantee consistent cooking and prevent tough, chewy sections.
- Pair with creamy mashed potatoes or buttery rice to balance the rich, intense flavor of the liver.
- For a low-carb option, serve with roasted cauliflower or zucchini instead of starchy sides.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 290
- Sugar: 3 g
- Sodium: 75 mg
- Fat: 20 g
- Saturated Fat: 8 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 1 g
- Protein: 25 g
- Cholesterol: 300 mg