Beef Liver and Onions - easy, tender and flavorful nutrient-packed dish that is brimming with seasonings and aromatics. A great alternative to the usual chicken or fish weeknight meal.
Mix together flour paprika, onion and garlic powder, onions and pepper. Set aside
Add beef liver in a medium bowl, followed by buttermilk – add enough to cover liver. Let it sit in the fridge for about 2 hours or more. This helps tenderize liver and also eliminates gamey taste and bitterness. (Optional: Remove from bowl and proceed with following steps.)
Season liver with salt and creole seasoning. Then dredge liver in flour. Shake off any excess flour. Set aside.
Add oil to skillet or cast iron. Then pan-fry liver until brown – about 3 -minutes each side. Do not overcook or it will toughen the liver. Remove and set aside. Remove any burns before adding oil /and or butter.
Add more oil (about 3 Tablespoons), followed by onions and thyme - saute for about 10 -15 minutes. Throw in garlic, and creole seasoning stir for about 5 minutes. Remove and serve with liver.
Beef Liver with Onions and Tomatoes
Season liver with salt and creole seasoning. Then dredge liver in flour. Shake off any excess flour. Set aside.
Add oil to a fry pan or cast iron. Then pan-fry liver until brown – about 3 -minutes each side. Do not over cook or it will toughen the liver. Remove and set aside.
Add more oil (about 3 Tablespoons), followed by onions and thyme- saute for about 3-5 minutes. Throw in garlic, stir for about a minute. Then add tomatoes. Continue cooking for about 10 minutes, add about ½ cup chicken broth if necessary. Return Liver to pan. Cook for about 2-3 minutes .