Classic Beef Liver & Onions
Rich in iron and other essential nutrients, beef liver has been a favorite for generations. Enjoy this classic recipe updated with a tangy horseradish balsamic sauce.
Cook Time: 1 hrs 10 mins
Servings: 4
Ingredients: 9
Ingredients
Preparation
-
Step 1
Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
-
Step 2
Meanwhile, prepare Horseradish Balsamic Sauce.
Horseradish Balsamic Sauce:
Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use. -
Step 3
Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
-
Step 4
Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
Cooking Tip: For glazed onions, remove liver from skillet after cooking; set aside and keep warm. Return caramelized onions to same skillet with 1/4 cup water; deglaze pan. Stir and cook until water is almost completely evaporated.
-
Step 5
Serve liver and onions with Horseradish Balsamic Sauce.
Nutrition Information
330 Calories
5g SAT FAT
29g PROTEIN
6.6 mg IRON
5 mg ZINC
* Based on a 2,000 calorie diet
** Percent Daily Values are based on a 2,000-calorie diet
Nutrition information per serving: 330 Calories; 99 Calories from fat; 11g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 345 mg Cholesterol; 424 mg Sodium; 28 g Total Carbohydrate; 2.1 g Dietary Fiber; 29 g Protein; 6.6 mg Iron; 16 mg NE Niacin; 1 mg Vitamin B6; 60.3 mcg Vitamin B12; 5 mg Zinc; 38.1 mcg Selenium; 377 mg Choline.
This recipe is an excellent source of Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, Selenium, and Choline.
Safe Handling Tips:
- Wash hands with soap and water before cooking and always after touching raw meat.
- Separate raw meat from other foods.
- Wash all cutting boards, utensils, and dishes after touching raw meat.
- Do not reuse marinades used on raw foods.
- Wash all produce prior to use.
- Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
- Cook Ground Beef to 160°F as measured by a meat thermometer.
- Refrigerate leftovers promptly.
For more information on degree of doneness and other cooking tips.
For more information on safe food handling and beef safety.
Related Recipes
Browse Recipes by Category
Google
Create an account then Cook, Save, & Share!
Register now to save favorites and discover new recipes every week.
Continue to SaveAlready have an account? Log In
