Braised Liver And Onions
A hearty dish featuring tender braised beef liver topped with sweet caramelized onions, perfect for those who enjoy rich flavors and comforting, savory meals.
Ingredients
Instructions
- Roll the beef liver in flour.
- Brown the liver on both sides and place in a baking pan.
- Sauté the sliced onion in butter until golden.
- Cover the liver with the sautéed onions and pour beef bouillon over the liver.
- Do not cover the pan completely, leave some venting.
- Cover the pan with foil and bake at 350°F until the liver is fork-tender.
- Add salt to taste before serving.
Tips & Substitutions
For a more flavorful dish, consider marinating the liver in milk for a few hours before cooking to reduce any strong taste. If you're short on time, you can substitute beef bouillon with beef stock. Additionally, if you prefer a sweeter flavor, try adding a splash of balsamic vinegar when sautéing the onions. This dish pairs beautifully with Cabbage Roll Soup for a complete meal.
Serving Suggestions
Serve the braised liver and onions with creamy mashed potatoes or buttered noodles for a hearty meal. A side of steamed vegetables, like green beans or carrots, adds color and nutrition. For a complete dinner experience, consider pairing this dish with Soul Baked Beans, which complements the savory flavors of the liver nicely.
Storage & Reheating
To store leftovers, allow the braised liver and onions to cool completely before transferring them to an airtight container. They can be stored in the refrigerator for up to 3 days. To reheat, place the liver in a skillet over low heat with a splash of water or broth to prevent drying out, covering it to steam gently until warmed through.
Nutrition & Diet Analysis (per serving)
Each serving of Braised Liver And Onions contains roughly 147 calories, with 3g protein, 1g carbohydrates, and 14g fat.
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
What type of beef liver is best for this recipe?
Calves' liver is often considered the best choice due to its tenderness and milder flavor. However, if you prefer a stronger taste, beef liver works well too. Just be sure to cook it properly to avoid toughness.
Can I use frozen liver for this recipe?
Yes, you can use frozen liver, but make sure to thaw it completely in the refrigerator before cooking. This helps ensure even cooking and better texture. Pat it dry before rolling in flour to achieve a nice crust.
How do I know when the liver is cooked properly?
The liver is done when it is fork-tender and slightly pink in the center. Overcooking can lead to a rubbery texture, so keep an eye on it while baking. A meat thermometer can be helpful; aim for an internal temperature of about 160°F.
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).