Beef Liver and Onions

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    Beef Liver and Onions

    Beef Liver and Onions

    (56)
    30min


    53 people made this

    If you like liver, you'll love this. If you don't like liver, try this and you might just start to like liver!

    Ingredients
    Serves: 4 

    • 3 tablespoons vegetable oil
    • 1 large onion, sliced
    • 500g beef liver
    • 1/2 cup (60g) plain flour
    • 1 teaspoon salt, or to taste
    • 1/4 teaspoon ground black pepper, or to taste
    • 250g passata
    • 1/4 cup (65ml) water
    • 1/2 teaspoon dried oregano

    Directions
    Preparation:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Heat vegetable oil in a large frypan over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon and set aside. Slice the liver into serving size pieces and remove any membrane.
    2. In a shallow dish, mix together the flour, salt and pepper. Coat the liver with the flour mixture and place into the hot frypan. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the passata and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
    3. Sprinkle the oregano over everything and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook or liver will be tough. I serve this with mashed potatoes and green beans.
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    Reviews and Ratings
    Global Ratings:
    (56)

    Reviews in English (56)

    by
    82

    I made this recipe up after eating everyone else's dried out liver. This is a great way to make liver, but DON'T OVERCOOK. The recipe doesn't state to simmer with a cover on, but please do this so the sauce will not reduce very much. Also, keep the flame on low while simmering. Good luck and I hope you like this recipe.  -  08 Apr 2002  (Review from Allrecipes USA and Canada)

    by
    68

    If you don't like beef liver, you probably have always had the moisture pan fried out of it and then topped with greasy onions. This method is the ONLY way to eat liver: dredged in flour, browned quickly, then braised low heat briefly in liquid. Try it with tomato soup if you don't have sauce, or season it like swiss steak.  -  12 Mar 2002  (Review from Allrecipes USA and Canada)

    by
    58

    This is soo yummy! Not to meantion easy! Instead of using regular tomato sauce, I used garlic tomato sauce! Iv never had such soft liver. mmmm...  -  25 Jun 2008  (Review from Allrecipes USA and Canada)

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