Aunt Beulah'S Liver Nips
A hearty and flavorful dish combining tender beef liver, fresh vegetables, pasta, and a creamy Parmesan sauce, perfect for those who enjoy rich, comforting meals.
Ingredients
- 1/4 lb uncooked beef liver ⓘ
- 1 medium onion ⓘ
- 1/8 lb uncooked beef suet (optional) ⓘ
- 1 Tbsp baking powder
- 2 tsp salt ⓘ
- black pepper ⓘ
- 3 c sifted plain flour ⓘ
- 1 c beef stock ⓘ
- 1 1/4 c uncooked pasta spirals ⓘ
- 1 c broccoli flowerets
- 1 c carrots, thinly sliced ⓘ
- 1/2 c asparagus, cut into 1-inch pieces (optional) ⓘ
- 1/2 c sliced zucchini or yellow squash ⓘ
- 1/4 c margarine ⓘ
- 5 oz evaporated milk ⓘ
- 1/2 c grated Parmesan cheese ⓘ
- 1/2 tsp thyme ⓘ
Instructions
- In an 8-cup measuring bowl, microwave 2 1/2 cups water on High for 8 minutes or until boiling.
- Add pasta and cook on High 5 to 6 minutes or until tender.
- Drain and set aside.
- Prepare beef liver by trimming and slicing into small pieces.
- Chop the onion finely.
- If using, cut beef suet into small pieces.
- Cook beef liver, onion, and beef suet (if using) in a skillet until liver is browned and vegetables are tender.
- In a separate saucepan, melt margarine over medium heat.
- Add flour and thyme, stirring constantly to make a roux.
- Gradually stir in beef stock and evaporated milk, cooking until the sauce thickens.
- Mix in grated Parmesan cheese until melted and smooth.
- Combine cooked pasta, liver mixture, broccoli, carrots, zucchini or yellow squash, and asparagus (if using) in a large bowl.
- Pour the sauce over the mixture and toss gently to combine.
- Serve hot, garnished with extra Parmesan if desired.
Tips & Substitutions
For a richer flavor, consider using beef liver from a young animal, as it's more tender. If you're not a fan of liver, chicken liver can be a milder substitute. For the vegetables, feel free to swap in any seasonal produce you have on hand, such as green beans or bell peppers. When making the roux, ensure the flour is fully cooked to avoid a raw taste. This dish pairs beautifully with Leroy'S Tri-Tip Bake.
Serving Suggestions
Serve Aunt Beulah's Liver Nips with a simple side salad or crusty bread to soak up the delicious sauce. A glass of red wine can complement the flavors well. This hearty dish also goes nicely with roasted potatoes or a grain like quinoa for a complete meal. For a fresh twist, add a squeeze of lemon before serving.
Storage & Reheating
Leftover Aunt Beulah's Liver Nips should be cooled completely before transferring to an airtight container. Store in the refrigerator for up to three days. To reheat, place in a saucepan over low heat, adding a splash of beef stock or water to prevent drying out. Stir occasionally until heated through. Alternatively, microwave in short intervals until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Aunt Beulah'S Liver Nips contains roughly 2082 calories, with 33g protein, 192g carbohydrates, and 138g fat. It is an excellent source of vitamin A (213% of the Daily Value), iron (151% of the Daily Value), and vitamin C (90% of the Daily Value). Note that it is relatively high in sodium, at 2178mg per serving (95% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of meat instead of beef liver?
Yes, you can substitute beef liver with chicken liver or turkey liver for a milder taste. Adjust the cooking time as these may cook faster than beef liver. Alternatively, if you prefer to skip liver altogether, consider using ground beef or cooked shredded chicken for a different texture.
What can I do if I want to make this dish gluten-free?
To make Aunt Beulah's Liver Nips gluten-free, substitute plain flour with a gluten-free all-purpose flour blend. Ensure that the baking powder is also gluten-free. Using gluten-free pasta will keep the dish compliant, and you can find a variety of shapes that will work well in this recipe.
How can I enhance the flavor of the sauce?
To enhance the sauce's flavor, consider adding a splash of Worcestershire sauce or soy sauce while mixing in the beef stock and evaporated milk. Fresh herbs like parsley or basil can also be stirred in at the end for added freshness. A pinch of smoked paprika can provide a nice depth as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).