INGREDIENTS
4 SERVINGS
- ▢12 ounces beef liver, sliced
- ▢1 cup buttermilk
- ▢1 yellow onion, thinly sliced
- ▢2 tbsp olive oil, divided
- ▢½ tsp garlic powder
- ▢½ tsp black pepper
- ▢½ tsp sea salt
INSTRUCTIONS
- First, add sliced beef liver to a bowl. Pour buttermilk on top. Soak in the refrigerator for at least 1 hour up to overnight.
- Once beef has soaked, remove from buttermilk. Pat dry with paper towels. Season on both sides with garlic powder, pepper and sea salt. Discard buttermilk.
- In a large skillet, add 1 tablespoon olive oil over medium heat. Add in sliced onions.
- Cook onions until tender. Stir occasionally to prevent burning. Remove onions from skillet.
- Add remaining 1 tablespoon olive oil to skillet. Add seasoned beef liver to the pan.
- Sear on both sides for about 2 to 3 minutes, until internal temperature reaches 160 degrees Fahrenheit. Add onions back to pan for 1 minute to heat up.
- Finally, serve beef liver and onions.
NOTES
- Soaking the beef liver in buttermilk helps remove the strong flavor and helps make it more tender. Do not skip this step.
- Feel free to soak it in milk or cream if you do not have buttermilk.
- Organ meat is considered safe to eat at 160 degrees Fahrenheit.
- Use a meat thermometer for accurate results.
- Store in the fridge for up to 3 days.
- Meat may become tough when reheated. Slowly reheat in the microwave or in a skillet.
- Do not freeze.
calories: 190kcal, carbohydrates: 6g, protein: 18g, fat: 10g, saturated fat: 2g, polyunsaturated fat: 1g, monounsaturated fat: 6g, trans fat: 0.1g, cholesterol: 234mg, sodium: 351mg, potassium: 314mg, fiber: 1g, sugar: 1g, vitamin a: 14373IU, vitamin c: 3mg, calcium: 12mg, iron: 4mg
