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Beef liver with onions in a pan
Among all the variety of ways to prepare this offal, this recipe stands out from the others with minimal time expenditure, as the beef liver is fried with onions in a pan, and the pieces turn out to be extraordinarily tender inside, while the outer crust becomes toasted and golden.
This wonderful result has its secret: the liver is soaked in an egg marinade before frying, which includes a little baking soda. It is this ingredient that makes this typically tough offal tender and soft after thermal processing.
Caloric content: 216 kcal per 100 grams of the dish.
Ingredients
Show ingredients
- beef liver - 650 g;
- large egg - 1 piece or 2 small ones;
- garlic - 3-4 cloves;
- coarse salt - 1 tsp;
- baking soda - slightly less than 0.5 tsp;
- sugar - 1 tsp;
- onion - 200 g (about 3 times less than the weight of the liver);
- odorless vegetable oil - 6 tbsp;
- flour for coating - 3-4 tbsp.
Preparation
- Before using the liver, it is essential to thoroughly clean it, removing all ducts (the tough white tubes inside the piece) and the outer film (if left, the pieces will be tough and will shrink during thermal processing). Then you can proceed to cut elongated pieces, with a thickness of 1.5 cm to 2 cm.
- Finely chop the garlic.
- In a bowl, place the egg and garlic. Add sugar, salt, and baking soda.
- Beat everything with a fork.
- Dress the cut pieces of liver with this mixture. Stir a few times to ensure each piece is well soaked. Leave the bowl on the kitchen counter for about an hour, covered with plastic wrap.
- During the waiting time, slice the onion into half rings.
- In 3 tbsp of oil, fry the onion over medium heat. Do not brown it too much - as soon as the first pieces begin to turn golden, turn off the heat. Empty the pan by transferring the fried onion to a plate.
- Dip the marinated liver pieces individually in flour (it's easier to do this with a fork).
- Heat 2 tbsp of oil and fry the liver on all sides until golden (place the pieces in a single layer, do not pile them on top of each other). This will take 2 minutes (the heat should be above medium).
- Transfer the liver to a clean plate. Wash the skillet and reheat the remaining oil in it. Return the beef liver to the pan, top with the fried onions. Cover everything with a lid and simmer over low heat for another 5 minutes. During this time, all the pieces will be completely done; to check this, simply cut one piece. If it has changed color and no juices are flowing from it, you can be sure the product is ready.
However, if the liver pieces were cut larger and do not reach readiness in the indicated time, do not continue frying them under any circumstances. In this situation, do not remove the product from the pan, but add 2 tbsp of water, cover with a lid, and increase the heat to maximum. As soon as it all bubbles, immediately turn off the heat and let the beef liver with onions in the pan sit for 10 minutes, after which it will definitely be ready.
Beef liver can be served not only with any side dish but also with fresh vegetables.
Give it a try, enjoy your meal!
