Greek · Dinner
Fried Beef Liver with Onions
Thin beef liver pan-fried until crisp-edged, served over slow-cooked caramelized onions softened in olive oil and vinegar with black pepper. A rustic Greek taverna plate finished with lemon wedges and fresh parsley, eaten with crusty bread.
$5
10 minsPrep
20 minsCook
30 minsTotal
EasyLevel
Nutrition per serving
430Calories
35.2gProtein
20.4gFat
24.8gCarbs
5.8gSugar
3.1gFiber
680mgSodium
660mgChol
3.9gSat Fat
680mgPotassium
55mgCalcium
11.5mgIron
65mcgVitamin B12
14mgVitamin C
Goes well with
Greek Red Wine (Xinomavro or Agiorgitiko)
local
Greek Coffee (Elliniko)
international
protein-rich
low-calorie
herb-salt
thirty-min-meals
gluten-free
Instructions
1
Prep
Pat beef liver slices dry with paper towel on a cutting board and season lightly with salt. Spread flour on a plate ready for dredging.
2
Sauté
Heat 1 tbsp olive oil in a skillet over medium heat. Add onion and cook 12–15 minutes, stirring occasionally, until deeply softened and golden brown.
3
Finish
Stir red wine vinegar and black pepper into the onions; cook 1 minute until the liquid glazes lightly. Tip onions onto a plate.
4
Dredge
Coat each liver slice in flour, shaking off excess.
5
Fry
Heat remaining 1 tbsp olive oil in the skillet over medium-high heat. Fry liver slices 2–3 minutes per side in batches until the outside is crisp and deep brown and the centre is just firm.
6
Plate
Arrange fried liver on a plate, pile caramelized onions on top, scatter with parsley, and serve with a lemon wedge alongside.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 400g400g beef liver
- 22 medium onion
- 4 tbsp60ml olive oil, divided
- 6 tbsp48g all-purpose flour
- 2 tbsp30ml red wine vinegar
- 1/2 tsp1/2 tsp black pepper
- 1/2 tsp1/2 tsp salt
- 22 lemon wedge
- 2 tsp2 tsp parsley
