Baked Liver
A hearty baked liver dish with savory tomatoes, celery, and onions, perfect for those who enjoy rich, flavorful, and nutritious meals with a comforting taste.
Ingredients
Instructions
- Brown the beef liver on both sides in 2 tablespoons of olive oil using a skillet.
- Saute chopped celery and onions until tender; set aside.
- Place the browned liver pieces in the bottom of a Dutch oven.
- Pour the sautéed celery and onions over the liver.
- Add stewed tomatoes and tomato sauce on top.
- Top with half a stick of vegetable margarine.
- Bake in the oven at 375°F (190°C) for 1 hour.
- Serve hot, preferably over white rice.
Tips & Substitutions
To enhance the flavor, consider marinating the liver in a bit of vinegar or lemon juice beforehand. If you don’t have vegetable margarine, you can substitute with butter or ghee for a richer taste. For a heartier dish, throw in some sliced mushrooms or bell peppers with the celery and onions. This dish is a great alternative to classic American recipes like Cold Weather Chili or Meal In A Frypan.
Serving Suggestions
This baked liver dish is best served hot, ideally over a bed of fluffy white rice to soak up the rich sauce. You can also pair it with a side of steamed vegetables or a fresh green salad for a balanced meal. For an extra kick, serve with a tangy homemade sauce or relish to brighten the flavors.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the liver in a skillet over medium heat, adding a splash of water or broth to keep it moist. Cover the skillet to steam the liver slightly, ensuring it heats evenly without drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Baked Liver contains roughly 2603 calories, with 9g protein, 71g carbohydrates, and 259g fat. It is an excellent source of vitamin A (49% of the Daily Value), vitamin D (27% of the Daily Value), and iron (22% of the Daily Value), and a good source of protein and dietary fiber. Note that it is relatively high in sodium, at 770mg per serving (33% of the Daily Value).
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken liver instead of beef liver?
Yes, you can use chicken liver in this recipe, but keep in mind that cooking times may vary. Chicken liver cooks faster, so reduce the baking time to about 30-40 minutes. The flavor will be milder, but still delicious.
How do I know when the liver is cooked properly?
The liver should be browned on the outside but slightly pink in the center when properly cooked. Overcooking can lead to a tough texture, so it's best to monitor closely. Use a meat thermometer to check for an internal temperature of 160°F (71°C) for safety.
What can I serve with baked liver?
Baked liver pairs well with many sides. Besides white rice, consider serving it with mashed potatoes or quinoa for a hearty meal. Roasted vegetables or a fresh salad can complement the dish nicely, adding vibrant flavors and textures.
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).