Fried Beef Liver Soaked in Yogurt

Jump to Recipe    Print Recipe

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.

Eating internal organs even from grass-fed animals doesn't seem to turn on a lot of people. But for a few of us, these often-neglected organs are treasures –  protein-rich meat.

In fact, beef liver is nutritious too! Aside from protein, it's packed with nutrients like iron and zinc (essential for a healthy immune system), Vitamin A, B6 (regulates mood and sleep cycles) and B12 (essential for a healthy nerves and red blood cells).

I just want you to take a second look at his humble protein. Let's talk about this, shall we.

This version below is made with onions and topped with bacon – optional.

And here is the one I grew up eating. Liver with onions and tomatoes.

I know you've heard that beef liver is slightly bitter and tough. But with a few tips and a handful of seasonings, this Beef Liver and Onions will become one of your family's favorite.

What's the trick?

Don't over cook the liver. The longer you cooker, the tougher it gets. Also, soak the beef liver in buttermilk and refrigerate at least 2 hours before cooking it. This trick will remove much of the bitter taste from the meat. It's just optional, you don't have to soak in buttermilk. Personally, I like the gamey flavor of the liver. I guess you could say it's an acquired taste.

The next time you shop for meat, add a pound or two of beef liver and whip up this easy, tasty, healthy Beef Liver and Onions.

For a perfect meal experience, serve it with rice or mashed potatoes. Enjoy!

Tips and Notes:

1. Soak the liver in buttermilk and refrigerating it at least 2 hours before cooking tenderizes the liver and eliminate the gamey and bitter taste.
2. The acidity from the buttermilk improves the liver's texture and taste. If you don't have buttermilk on hand, you may place the liver cuts in a medium bowl, barely covered with water and add the juice of a lemon or a tablespoon or two of vinegar. Drain and pat dry after soaking for at least 2 hours.
3. You may also sub oil with melted butter when frying it for a buttery touch on the meat or go with bacon fat.
4. Do not overcook the liver or it'll toughen up like a shoe leather. Cook it until it has a hint of pink left on the inside.

Prep: 2 hrs

Cook: 25 mins

Total: 2 hrs 25 mins

Southern

• ▢ 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

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.
  

Calories: 342 kcal (17%) | Carbohydrates: 35 g (12%) | Protein: 34 g (68%) | Fat: 5 g (8%) | Saturated Fat: 1 g (6%) | Cholesterol: 415 mg (138%) | Sodium: 108 mg (5%) | Potassium: 657 mg (19%) | Fiber: 2 g (8%) | Sugar: 2 g (2%) | Vitamin A: 25925 IU (519%) | Vitamin C: 11.7 mg (14%) | Calcium: 25 mg (3%) | Iron: 9.2 mg (51%)

Course: Main

Cuisine: Southern

Nutrition Facts

Beef Liver and Onions

Amount Per Serving

Calories 342 Calories from Fat 45

% Daily Value*

Fat 5g 8%

Saturated Fat 1g 6%

Cholesterol 415mg 138%

Sodium 108mg 5%

Potassium 657mg 19%

Carbohydrates 35g 12%

Fiber 2g 8%

Sugar 2g 2%

Protein 34g 68%

Vitamin A 25925IU 519%

Vitamin C 11.7mg 14%

Calcium 25mg 3%

Iron 9.2mg 51%

* Percent Daily Values are based on a 2000 calorie diet.

How to Cook Beef Liver

Beef Liver and Onions

Mix together flour, paprika, onion and garlic powder, onions and pepper. Set aside. Next, 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.

Note: This helps tenderize liver and also eliminates gamey taste and bitterness. (Optional: Remove from bowl and proceed with the following steps.)

Season  liver with salt and creole seasoning.(Check the link for the recipe.)

Then dredge liver in seasoned 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. Remove and set aside . Remove any burns before adding oil /and or butter

Note: Do not overcook or it will toughen the liver.

Add more oil (about 3 Tablespoons).

Followed by onions and thyme- saute for about  10 -15  minutes. Throw in garlic, and creole seasoning and stir for about 5 minutes. Remove and serve with liver.

Beef Liver with Onions and Tomatoes

Season  liver with salt and creole seasoning and 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. Remove and set aside . Remove any burns before adding oil /and or butter.

Note: Do not overcook or it will toughen the liver.

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

feldmanoftelith.blogspot.com

Source: https://www.africanbites.com/beef-liver-onions/

Share this post