“Liver with onions” is a classic in the families of practically all Latin American countries and Spain. This recipe is simple, fast and nutritious, and it also works with other offal cuts such as heart or kidney.
Ingredients per person:
150-200 gr of beef liver
Two medium onions (or one large)
Optionally, a clove of garlic, half a pepper or chili
Half a glass of red wine
Salt, pepper and smoked paprika
90 gr rice or potatoes as side dish
Cut the onion in julienne, also the pepper if we decide to add it, and the garlic in thin slices. In a frying pan, heat some extra virgin olive oil without letting it smoke, and sauté the vegetables over moderate heat. Salt and stir occasionally so it doesn’t stick or burn.
Meanwhile, clean the liver discarding the fat and the “eyes”, and cut it into cubes. Add them to the pan and sauté together with the vegetables. When the liver has turned golden brown, add the red wine, allowing it to boil briefly so that the alcohol evaporates. Cover with the lid, lower the heat, and cook for no more than 10 minutes. If you want to thicken the sauce, add a teaspoon of flour or cornstarch at the end of cooking, and stir until dissolved. Season with salt, pepper and smoked paprika, and ideally serve with rice.
Tips and tricks:
- Cook the liver not too long (no more than 10 minutes approx.), since otherwise this type of meat tends to become very hard, but also not too short, so that the pieces of meat are well cooked.
- This recipe with liver is a classic, but it can be used for other cuts, such as those mentioned above. In fact, I must confess that the photo of this post shows cubes of beef heart. In the case of the kidney, it should be left previously for half an hour in a solution of water and vinegar, to clean it and improve its flavor.
- As the name of the dish indicates, the meat should simply be accompanied by onion, and in good quantity. But a little garlic, pepper, or even cayenne or chili, won’t do any harm.
- It is usually accompanied with a side dish of rice or potatoes.