Liver is an irreplaceable source of various nutrients which are very important for human health. It has biggest concentration of a vitamin A comparing to all other food sources; natural source of vitamin D, B12 and C, phosphorus and copper; it is high on protein of animal origin; and the most important, it is rich source of easily absorbed iron – that made liver a part of the treatment for pernicious anemia.
Saying all of that, I was very surprised of how hard it was to find fresh beef liver in a local shops (true to tell I didn’t try a local farmer markets, didn’t locate any around yet). I am also pretty sure, what liver dishes are not very popular in this part of the earth globe, however they are traditional in Europe: Germany, Russia, Ukraine, and a believe a lot of other countries.
So here is my attempt to fix that: fried beef liver with onions – is perfect lunch or dinner dish, it is very easy to cook and, as I already mentioned above, it is very nutritious. Important tip: do not overcook liver, to preserve as much goodness as you can.
- 2 lb of beef or veal liver
- 2 big onions
- All purpose flour, about 1 cup
- Sunflower oil
- Salt to taste
How to prepare, step-by-step:
Prepare ingredients: if you got liver in a whole piece then clean it (remove hard vessel parts) and slice in pieces about 1/3 of inch wide.
I was only able to find cleaned and already sliced beef liver in the supermarket near by, it was also deep frozen, so if you got the same – let liver unfreeze for about 3 hours before cooking (if you need to unfreeze it faster putting the sealed box with frozen liver under slow running cold water will help), keep in mind whole piece will need more time to unfreeze than the sliced:
Put a skillet on the moderate heat burner, add 2-3 tbsp of sunflower oil. While skillet is being warmed up, pour flour into plate with sides wide enough for pieces of liver you’ve got; then roll several pieces of liver one by one in flour from both sides:
Move liver pieces to the warmed up skillet, fry on this side for about 1 min (if your liver slices are thicker than mine – increase cooking time a accordingly):
Turn each piece of liver which is cooked from one side to another and fry for 1 more min (make sure you only do it once for each piece, otherwise liver might loose its softness):
Move liver pieces cooked evenly from each side to a big plate and season with a salt. Then proceed with frying rest of the liver:
While the liver pieces are cooking, warm up another skillet with 2 tbsp of oil over moderate-low heat. Peel onions and slice them into half-circles, move to the skillet and fry until soft and brown colored for about 15-20 mins; stir from time to time:
Serve fried beef liver warm, topped with fried onions and with your choice of a side dish, my personal choice here would be potato puree: