Irish Beef Liver And Red Onions
"They also make with pork or lambs liver Serve with mashed potatoes , crusty bread and gherkins. No flour in this"
Ingredients
Nutritional
- Serving Size: 1 (225.8 g)
- Calories 285.1
- Total Fat - 10.7 g
- Saturated Fat - 4.2 g
- Cholesterol - 54.1 mg
- Sodium - 1952.1 mg
- Total Carbohydrate - 13.5 g
- Dietary Fiber - 1.3 g
- Sugars - 3.2 g
- Protein - 32.7 g
- Calcium - 32 mg
- Iron - 3.2 mg
- Vitamin C - 5.6 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Trim any visible veins or connective tissue from the liver.
Step 2
Peel and thickly slice the onions.
Step 3
Prepare a skillet large enough to contain the liver and onions in more or less a single layer, with a fitting lid.
Step 4
Season the liver with black pepper to taste
Step 5
No salt at this stage as it might make the meat tough.
Step 6
Heat up the oil and butter in the skillet over medium high heat and when butter is foaming, place the liver slices in.
Step 7
Fry for 5 minutes, then turn the slices over (don’t worry if they curl up a bit) and immediately tuck the onion rings in between.
Step 8
Turn up the heat, cover with the lid and cook for 10 minutes, turning the onions once or twice until they start to caramelize.
Step 9
When they are almost starting to catch on the bottom of the pan, add the water and cover with the lid again.
Step 10
Shake the pan a little, cook until the water evaporates 5 minutes
Step 11
Take off the heat and serve.
Step 12
Salt generously to taste on the plates.
Tips
No special items needed.