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Liver and Onions
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Beef Liver and Onions

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.
Course Main
Cuisine Southern
Prep Time 2 hours
Cook Time 25 minutes
Total Time 2 hours 25 minutes
Servings 3 - 4 people
Calories 342kcal
Author Imma

Ingredients

  • 1 – 1 1/2 pounds (450-700grams) liver
  • 2-4 cups Buttermilk (enough to cover the liver)
  • salt and pepper to taste
  • Creole salt-free seasoning

Seasoned Flour

  • ¾ cup (96grams) flour (96grams)
  • 1 teaspoon powdered onion
  • 1 teaspoons garlic powder
  • 1/2 teaspoon paprika

Caramelized Onions

  • 1-2 large onions ,sliced
  • 1-2 teaspoons fresh minced thyme
  • 1-2 teaspoons minced garlic
  • 1-2 teaspoons Creole seasoning
  • 1-2 tomatoes ,diced
  • 1/2 cup chicken broth
  • oil for browning
  • Pepper to taste

Instructions

Beef Liver and Onions

  • 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 .
  • Adjust for seasoning and salt. Serve with rice.

Nutrition

Calories: 342kcal | Carbohydrates: 35g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 415mg | Sodium: 108mg | Potassium: 657mg | Fiber: 2g | Sugar: 2g | Vitamin A: 25925IU | Vitamin C: 11.7mg | Calcium: 25mg | Iron: 9.2mg