Beef Liver Ole
Beef Liver Ole offers tender liver slices in a savory sauce with onions and green onions, perfect for hearty, flavorful meals suited to those who enjoy rich, classic dishes.
Ingredients
Instructions
- Dredge beef liver in 3 tablespoons of flour.
- Sauté the onion slices in hot shortening for 2 minutes.
- Add the liver and brown gently.
- Remove the onion and liver to a warm plate.
- Add remaining flour to the drippings.
- Stir in all other ingredients except green onions until the sauce is thick and smooth.
- Return liver and onion to the pot and simmer for 10 minutes.
- Serve hot with green onion garnish.
Tips & Substitutions
For a tender liver, avoid overcooking it; aim for a light browning. If you don’t have shortening, butter or oil can work as substitutes. To enhance flavor, consider adding a splash of Worcestershire sauce or balsamic vinegar to the sauce. Fresh herbs like thyme or parsley can also complement the dish beautifully.
Serving Suggestions
Serve Beef Liver Ole hot, garnished with fresh green onions. It pairs well with mashed potatoes or rice to soak up the sauce. A side of sautéed vegetables or a simple salad can add freshness. For a complete meal, consider including a slice of crusty bread to enjoy with the dish.
Storage & Reheating
Leftover Beef Liver Ole can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm it in a skillet over low heat to retain moisture, or microwave it in short intervals to avoid toughening the liver.
Nutrition & Diet Analysis (per serving)
Each serving of Beef Liver Ole contains roughly 209 calories, with 3g protein, 17g carbohydrates, and 16g fat. It is an excellent source of iron (34% of the Daily Value), dietary fiber (26% of the Daily Value), and calcium (20% of the Daily Value). Note that it is relatively high in sodium, at 671mg per serving (29% 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 chicken liver instead of beef liver?
Yes, chicken liver can be used as a substitute, but it cooks faster than beef liver, so adjust the cooking time accordingly to prevent overcooking.
What can I add to the sauce for more flavor?
You can enhance the sauce by adding a splash of red wine or a tablespoon of Dijon mustard. Fresh herbs like parsley or thyme also add a fragrant touch.
Is this dish suitable for freezing?
While it's best enjoyed fresh, you can freeze the Beef Liver Ole. Place it in an airtight container, and it should last for 1-2 months. Thaw in the refrigerator before reheating.
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).