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Beef Liver and Onions

Beef Liver and Onions
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Does anyone here actually eat Beef Liver and Onions? If you do, or want to try it, this recipe will bring a new twist on the old fashioned method.

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Category: Dinner Recipes Campfire Meals
Seasons All Winter Autumn Summer Spring
Cuisine Type American
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Ingredients

For 4 Serving(s)

Ingredients

1/4 cup flour
1 lb Baby Beef (calves) Liver
1/4 cup butter (many like more butter)
1/2 tsp salt
1/8 tsp pepper
1 Oil to taste
1 tbsp fresh minced sage (many prefer 2 tbsp)
2 cups thinly sliced onions
1/2 cup beef stock
1 tbsp minced Italian parsley
1/4 cup dry white wine

Beef Liver and Onions Directions

  1. First, you want to take a bag, and put the flour, the pepper, and the salt together in there.
  2. Cut the liver into pieces that are about a half an inch, and then, put them into the bag, shaking this until they’re coated. This will help with muting the taste of this.
  3. Get a skillet, and from there heat about 3 tablespoons of the butter, along with a little bit of oil, and from there, you want to sauté your onions on a medium-high sort of level, so that they’re nice and tender. You should see a small sheen of glossy on this.
  4. Once you see that, you want to take the onions, putting them inside a dish, and from there, sprinkle the onion as well with some pepper and salt.
  5. Heat up about 4 tablespoons of the butter, along with a small dash of oil to the skillet as well.
  6. Add in the liver and then cook this for about 5 or so minutes, until this dish starts to brown.
  7. Once this is finished cooking, put the onions directly onto the skillet, heating these up together with the liver as well.
  8. Take the liver and onions and put this onto a plate. Use a stock and the wine to deglaze this, and from there, you want to make sure the liquid is reduced in this until it creates a nice, thick sauce that will really give you something to enjoy with this.
  9. Take the liver, put it on a serving dish, and then, also add the onion to this.
  10. Add the sauce you just made, and then add a bit of parsley in order to garnish, and then you can serve it!

Notes

How can I make sure the liver doesn’t taste too pungent?

This is a common question for a lot of people who like to make liver and onions, but don’t know how to make it not taste too pungent. The best way to do this, is to wash your liver, and make sure that any dirt or additives are gone.  Also, making sure that the marinade soaks up everything in this is a good way to make sure that you have the best liver and onions dish out there, and one that you can enjoy too.

Nutrition facts

Per Serving

Kcal: 111 kcal

Reviews 5/5

CampCook

This recipe really surprised me, never made it this way before, m-m-good

07 Mar 2023

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