HOW TO MAKE: Beef Liver and Onions

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is lower in calories and fat, while pork liver is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour offers more nutrients, while cornstarch can be a cheaper thickening agent.

Introduce the video and mention the recipe for smothered beef liver and onions.

List the ingredients needed: onions, flour, garlic powder, onion powder, salt, pepper, beef liver, and milk.

Explain the purpose of soaking the beef liver in milk for 1 to 2 hours to reduce bitterness.

Demonstrate how to pound the liver using a mallet, explaining that it makes the liver tender.

Show how to prepare a homemade gadget for pounding the liver using a hammer and a fork taped together in a plastic bag.

Pound the liver in the plastic bag to prevent splatter and tenderize it.

Soak the pounded liver in milk for about 1 to 2 hours in the refrigerator.

After soaking, drain the milk from the liver and prepare to fry it.

Heat up used cooking oil in a skillet and listen for the right sound to know when it's ready.

Batter the liver in flour before placing it in the skillet to fry.

Fry the liver for about 10 minutes, crusting it on both sides.

Slice the onions thinly and sauté them in a separate pot until soft and translucent.

Remove the sautéed onions and set them aside.

Add the liver to the pot with the sautéed onions to smother them together.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens