Get the Recipe: Beef Liver and Onions
This beef liver and onions recipe is quick, easy and incredibly flavorful! The beef liver becomes tender and the onions add so much flavor. This protein packed meal is easy, healthy and delicious!
Ingredients
- 12 ounces beef liver, sliced
- 1 cup buttermilk
- 1 yellow onion, thinly sliced
- 2 tbsp olive oil, divided
- ½ tsp garlic powder
- ½ tsp black pepper
- ½ tsp sea salt
Instructions
- First, add sliced beef liver to a bowl. Pour buttermilk on top. Soak in the refrigerator for at least 1 hour up to overnight.
- Once beef has soaked, remove from buttermilk. Pat dry with paper towels. Season on both sides with garlic powder, pepper and sea salt. Discard buttermilk.
- In a large skillet, add 1 tablespoon olive oil over medium heat. Add in sliced onions.
- Cook onions until tender. Stir occasionally to prevent burning. Remove onions from skillet.
- Add remaining 1 tablespoon olive oil to skillet. Add seasoned beef liver to the pan.
- Sear on both sides for about 2 to 3 minutes, until internal temperature reaches 160 degrees Fahrenheit. Add onions back to pan for 1 minute to heat up.
- Finally, serve beef liver and onions.
Notes
- Soaking the beef liver in buttermilk helps remove the strong flavor and helps make it more tender. Do not skip this step.
- Feel free to soak it in milk or cream if you do not have buttermilk.
- Organ meat is considered safe to eat at 160 degrees Fahrenheit.
- Use a meat thermometer for accurate results.
- Store in the fridge for up to 3 days.
- Meat may become tough when reheated. Slowly reheat in the microwave or in a skillet.
- Do not freeze.
Calories: 190kcal, Carbohydrates: 6g, Protein: 18g, Fat: 10g, Saturated Fat: 2g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 6g, Trans Fat: 0.1g, Cholesterol: 234mg, Sodium: 351mg, Potassium: 314mg, Fiber: 1g, Sugar: 1g, Vitamin A: 14373IU, Vitamin C: 3mg, Calcium: 12mg, Iron: 4mg