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Beef liver with onions is a traditional dish that has been popular in German cuisine for generations. It combines the robust flavor of liver with the natural sweetness of onions to create a delicious combination that is both filling and nutrient-dense. Whether as a hearty dinner or as a special treat for the family, beef liver with onions is quick to prepare and full of flavor.
Why beef liver?
Liver is not only delicious, but also a true powerhouse of nutrients:
Rich in iron: Particularly important for blood formation and oxygen transport in the body.
Vitamin A: Supports the immune system and vision.
High in protein: Perfect for providing the body with energy.
Combined with onions and the right spices, beef liver becomes a true delight!
Ingredients for Beef Liver with Onions
For 4 servings, you will need:
600g beef liver (sliced)
3 large onions (sliced)
3 tbsp flour
50g butter or lard
100ml beef broth (optional)
Salt and pepper to taste
1 pinch of sugar
A little parsley for garnish
Step-by-step preparation
The recipe continues on the next page
1. Prepare the liver
Rinse the beef liver under cold water and pat it dry with a paper towel.
Remove any tendons or membranes.
Lightly season the liver with salt and pepper and then coat it in flour. The flour ensures that the liver gets a nice crust and stays moist while frying.
2. Brown the onions
Heat the butter or lard in a large pan.
Add the onion rings and cook over medium heat until golden brown and lightly caramelized.
Sprinkle a pinch of sugar over the onions to enhance their natural sweetness. Remove the onions from the pan and set aside.
3. Fry the Liver
Add a little more butter to the pan if desired.
Fry the liver over medium heat for about 2-3 minutes per side until golden brown. Be careful not to overcook it, or it will become tough.
If desired, add the beef broth and bring to a boil briefly for a light sauce.
4. Serve
Place the fried liver on a plate and scatter the caramelized onions over it. Garnish with fresh parsley and serve immediately.
Side Dishes for Beef Liver with Onions
This dish goes perfectly with:
Mashed potatoes: The creamy texture complements the tender liver perfectly.
Boiled potatoes: Simple but classic.
Roasted vegetables: For example, green beans or carrots for a fresh touch.
Crispy baguette: Ideal for soaking up the sauce.
Tips for the perfect beef liver
Don't overcook: Liver dries out quickly if overcooked. Keep the cooking time short to keep it tender.
Freshness is key: Use the freshest beef liver possible for the best flavor.
Caramelize the onions slowly: The longer the onions cook, the sweeter and more aromatic they become.
Preparation: Some people soak the liver in milk before cooking to mellow its flavor—this is especially useful if someone isn't used to the strong flavor of liver.
Conclusion
Beef liver with onions is a simple yet flavorful dish that will delight anyone who loves German home cooking. With little effort and the right ingredients, you can create a meal that's both traditional and healthy.
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