- 1 – 1 1/2 pounds (450-700grams) liver
- 2-4 cups Buttermilk (enough to cover the liver)
- salt and pepper to taste
- Creole salt-free seasoning
- Seasoned Flour
- ¾ cup (96grams) flour (96grams)
- 1 teaspoon powdered onion
- 1 teaspoons garlic powder
- 1/2 teaspoon paprika
- Caramelized Onions
- 1-2 large onions , sliced
- 1-2 teaspoons fresh minced thyme
- 1-2 teaspoons minced garlic
- 1-2 teaspoons Creole seasoning
- 1-2 tomatoes ,diced
- 1/2 cup chicken broth
- oil for browning
- Pepper to taste
- Beef Liver and Onions
- Mix together flour paprika, onion and garlic powder, onions and pepper. Set aside
- Add beef liver in a medium bowl, followed by buttermilk – add enough to cover liver. Let it sit in the fridge for about 2 hours or more. This helps tenderize liver and also eliminates gamey taste and bitterness. (Optional Remove from bowl and proceed with following steps.)
- Season liver with salt and creole seasoning. Then dredge liver in flour. Shake off any excess flour. Set aside.
- Add oil to skillet or cast iron. Then pan-fry liver until brown – about 3 -minutes each side. Do not overcook or it will toughen the liver. Remove and set aside. Remove any burns before adding oil /and or butter.
- Add more oil (about 3 Tablespoons), followed by onions and thyme- saute for about 10 -15 minutes. Throw in garlic, and creole seasoning stir for about 5 minutes. Remove and serve with liver.
- Beef Liver with Onions and Tomatoes
- Season liver with salt and creole seasoning. Then dredge liver in flour. Shake off any excess flour. Set aside.
- Add oil to a fry pan or cast iron. Then pan-fry liver until brown – about 3 -minutes each side. Do not over cook or it will toughen the liver. Remove and set aside .
- Add more oil (about 3 Tablespoons), followed by onions and thyme- saute for about 3-5 minutes. Throw in garlic, stir for about a minute. Then add tomatoes. Continue cooking for about 10 minutes, add about ½ cup chicken broth if necessary. Return Liver to pan. Cook for about 2-3 minutes .
- Adjust for seasoning and salt. Serve with rice.
Source: Immaculate Bites
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