Classic Beef Liver with Sautéed Onions
A nutrient-dense dish combining tender beef liver and sweet sautéed onions, making for a classic home-cooked meal that's both nutritious and satisfying.
Ingredients
For the marinade
- 12 oz beef liver, sliced A good source of protein and nutrients.
- 1 cup buttermilk Helps tenderize the liver.
For the sautéed onions
- 1 medium yellow onion, thinly sliced Adds sweetness when sautéed.
- 2 tablespoons olive oil, divided Used for cooking the onions and liver.
For seasoning
- ½ teaspoon garlic powder Enhances flavor.
- ½ teaspoon black pepper For seasoning.
- ½ teaspoon sea salt For seasoning.
Instructions
Preparation
- Place the beef liver slices in a bowl and cover with buttermilk. Refrigerate for at least an hour or overnight to tenderize.
- Remove the liver from the buttermilk, pat dry, and season both sides with garlic powder, black pepper, and sea salt.
Cooking
- Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the sliced onions and cook until tender and golden. Remove and set aside.
- Add the remaining olive oil to the skillet. Place the seasoned liver slices in the skillet and sear each side for 2-3 minutes or until the internal temperature reaches 160°F.
- Return the onions to the skillet with the liver, heat together for a minute, and serve.
Notes
Serve with fresh herbs like parsley for added color. Pairs well with mashed potatoes or a fresh salad.