Beef Liver and Onions

An easy, tender, flavorful, and nutrient-dense dish brimming with seasonings and aromatics. An ideal weeknight dinner for less money and more taste.

Course Main

Cuisine African, International, Southern

Prep Time 5

Cook Time 20

Marinating Time 2

Total Time 2 25

Servings

Calories 526kcal

Author Imma

Rinse the beef liver, pat it dry, then put it in a medium bowl. Pour in enough buttermilk to cover it, and let it sit in the fridge for about 2 hours to tenderize it and eliminate any bitterness.
Mix the flour, onion powder, garlic powder, and paprika in a shallow bowl, and set aside.
Remove the liver from the buttermilk and drain off the excess. Season the liver generously with salt, pepper, and Creole seasoning. Then dredge it in seasoned flour. Shake off excess flour and set aside.
Heat oil in a cast-iron skillet, then pan-fry the liver until browned, about 3 minutes each side. Avoid overcooking it, or it will become tough. Remove and set aside.

Remove any burned bits from the skillet before adding more oil or butter.
Add 2-3 tablespoons of oil or butter, followed by onions and thyme. Sauté for 10-15 minutes. Then toss in the garlic and Creole seasoning, and stir for about 5 minutes. Serve with the liver or move on to the tomatoes.
Optionally, add the tomatoes to the onions, and continue cooking for about 10 minutes. Add chicken broth as necessary to avoid burning. Return the liver to the pan and cook for 2-3 minutes, just enough to heat it back up.
Adjust for seasoning and salt, and serve with rice.

You can replace the buttermilk with regular milk, or add a tablespoon of white vinegar for each cup of milk to replace buttermilk.
If you don't have 2 hours to soak the liver in milk or buttermilk, at least 30 minutes will help.
Use cornstarch instead of flour for a gluten-free option.
Please remember that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.