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Beef Liver with Onions in a Skillet
Instructions
Before using the liver, you must clean it thoroughly: remove all the ducts (the tough white tubes inside the piece) and the outer film (if left on, the pieces will be tough and will shrink during cooking). Then cut the liver into elongated pieces 1.5 to 2 cm thick.
Finely chop the garlic.
Put the egg and garlic in a bowl. Add the sugar, salt and baking soda.
Beat everything together with a fork.
Coat the sliced liver pieces with this mixture. Stir several times so every piece soaks up the marinade well. Leave the bowl on the kitchen counter for about an hour, covered with plastic wrap.
In the meantime, slice the onion into half rings.
Fry it in 3 tbsp of oil over medium heat. There is no need to brown it heavily – as soon as the first pieces start to turn golden, switch off the heat. Clear the pan by transferring the fried onion to a plate.
Dip the egg-marinated liver pieces one at a time in flour (it is easier with a fork).
Heat 2 tbsp of oil and fry the liver on all sides until golden (lay the pieces out in a single layer, without piling them on top of one another). This will take about 2 minutes (the heat should be a little above medium).
Transfer the liver to a clean plate. Wash the skillet and reheat the remaining oil in it. Return the beef liver to the pan and spread the fried onion on top. Cover everything with a lid and simmer over low heat for another 5 minutes. By then all the pieces will be completely done; to be sure, just cut one open. If it has changed colour and no juices flow out, you can be confident the product is ready.That said, if the liver pieces were cut a little larger and have not reached the right state in the time given, you must on no account keep frying them. In that case, do not take the product out of the pan; instead, add 2 tbsp of water, cover with a lid and turn the heat up to maximum. As soon as everything starts to bubble, switch the stove off at once and let the beef liver with onions stand for about 10 minutes, after which it will certainly be ready.You can serve the beef liver not only with any side dish, but also with fresh vegetables.Give it a try – enjoy your meal!
Tips
- 1
THE EGG MARINADE WITH BAKING SODA – the "secret" to tenderness. The soda softens the proteins and fibres, so the liver turns out wonderfully soft. Without soda it will be tough.
- 2
ONE HOUR OF MARINATING – essential. Any less and the marinade won't have time to "work". Longer is no problem either – you can leave it for 2–3 hours.
- 3
FLOUR AFTER THE MARINADE – the "secret" to the crust. The flour "seals" the juices inside the pieces. Without flour the liver will be dry at the edges.
- 4
ONION SEPARATELY FROM THE LIVER – the "secret" to good order. Combine them only at the end, for 5 minutes under a lid, otherwise the onion will burn while the liver fries.
FAQ
How do I choose beef liver? +
Fresh liver is firm and dark red, with no grey film. Its smell is neutral, without any "chemical" note. Trim off the films and ducts without fail – they make it tough. Soak it in cold water or milk for 30–60 minutes before marinating to remove the "specific" aftertaste. Don't buy liver that is very dark or has a greenish tinge (bile) – it has gone off. Check freshness by piercing it with a knife: clear juice means fresh, cloudy juice means old. Young calf liver is the "premium" option and is more tender.
Why baking soda in the marinade? +
Baking soda is a remarkable "tenderizer" for tough meat and offal. It breaks down the protein fibres, making the liver wonderfully soft. Combined with the egg, it forms a coating "film" that keeps the liver from leaking out during frying. Don't confuse it with baking powder – that won't work. Use baking soda, not caustic soda (the latter is toxic). Keep to the proportion strictly – slightly less than 0.5 tsp. More than that and the taste turns "soapy". When heated, the soda breaks down completely, and its taste cannot be detected in the finished dish. As an alternative, milk (soaking the liver for 30–60 minutes) gives a similar but weaker effect.
How long does the liver keep? +
In the refrigerator, in a covered container – 2 days. Reheat in the microwave for 1–2 minutes, or in a pan with 1 tbsp of water under a lid for 3–4 minutes. Freezing is not recommended (the texture "falls apart" after thawing). On the second day the dish "settles" and the flavour becomes richer. Don't leave it at room temperature for longer than 2 hours – offal spoils quickly. After being reheated more than once, the liver can turn "tougher" – so don't reheat it more than once. It is ideal to cook it "for one sitting" – freshly cooked liver is always tastier.
What to serve the liver with? +
Side dishes: mashed potatoes (the classic), pasta, buckwheat, boiled rice, pearl barley. Steamed vegetables: broccoli, cauliflower, braised carrots. Fresh vegetables (as the author suggests) – cucumber, tomato, herbs. With dark bread or garlic toast. Sauces: sour cream with herbs, mushroom, tomato. For a "diet" version – with steamed vegetables. A versatile everyday meal. It is especially good with chopped dill on top.
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