Certainly! Cooking a beef liver steak can be a delicious and nutritious meal. Here's a simple recipe for a flavorful beef liver steak:
Ingredients:
1 large beef liver steak (about 1 pound)
2 tablespoons olive oil
1 onion, thinly sliced
2 cloves garlic, minced
Salt and pepper to taste
1 teaspoon dried thyme
1 teaspoon paprika
1/4 cup all-purpose flour (for coating)
1/2 cup beef or vegetable broth
2 tablespoons butter
Fresh parsley for garnish (optional)
Lemon wedges for serving (optional)
Instructions:
Prepare the Liver:
Ensure the beef liver is cleaned and trimmed of any connective tissues.
Pat it dry with paper towels and cut it into smaller, manageable pieces.
Season and Coat:
In a bowl, mix flour, salt, pepper, thyme, and paprika.
Coat each piece of liver in the seasoned flour mixture, shaking off any excess.
Sauté Onion and Garlic:
Heat olive oil in a large skillet over medium heat.
Add sliced onions and minced garlic. Sauté until the onions are translucent and golden brown.
Cook the Liver:
Push the onions and garlic to the side of the skillet.
Add a bit more oil if needed and place the coated liver pieces in the skillet.
Cook each side for about 2-3 minutes or until browned but still pink in the center. Overcooking liver can make it tough, so be cautious.
Deglaze the Pan:
Pour in the broth to deglaze the pan, scraping up any flavorful bits from the bottom.
Let it simmer for a couple of minutes, allowing the liver to absorb the flavors.
Finish the Dish:
Add butter to the pan, swirling until melted and combined.
Adjust seasoning with salt and pepper to taste.
Serve:
Transfer the liver and onions to a serving platter.
Garnish with fresh parsley and serve with lemon wedges on the side.
Enjoy your beef liver steak with a side of steamed vegetables, mashed potatoes, or crusty bread. The lemon wedges can be squeezed over the liver just before eating to add a burst of freshness. Adjust the seasoning and ingredients according to your taste preferences.
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