Here’s a teen-friendly guide and simple recipe for beef liver and onions—a classic dish that’s rich in flavor and iron! 🥩🧅
What It Is
- Beef liver: Very nutrient-dense, rich in iron, vitamin A, and B vitamins.
- Onions: Cooked until soft and sweet, balancing the strong flavor of liver.
- Cooking method: Usually pan-fried for a quick, savory meal.
Ingredients (serves 2–3)
- 1 lb (450 g) beef liver, sliced into 1/4–1/2 inch thick pieces
- 1–2 medium onions, sliced
- 2–3 tbsp butter or oil
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder (optional)
- 1–2 tbsp flour (optional, for coating)
Instructions
- Prep the liver:
- Rinse and pat dry.
- Optional: Lightly coat in flour with salt and pepper for a slightly crisp crust.
- Cook the onions:
- In a skillet, melt 1 tbsp butter over medium heat.
- Add sliced onions and cook 5–7 minutes until soft and slightly caramelized. Remove and set aside.
- Cook the liver:
- In the same skillet, melt remaining butter.
- Add liver slices and cook 2–3 minutes per side until browned but still slightly pink inside (overcooking makes it tough).
- Season with salt, pepper, and garlic powder.
- Combine:
- Return the onions to the pan and toss with the liver for 1–2 minutes.
- Serve:
- Best with mashed potatoes, rice, or toast.
Tips
- Quick cooking: Liver cooks fast—don’t overcook or it becomes tough.
- Flavor boost: Soak liver in milk for 30 minutes before cooking to mellow the strong taste.
- Serving idea: Top with fresh parsley for color and a little extra flavor.
Basically, this is savory, nutrient-packed liver paired with sweet onions—a traditional dish that’s simple but full of flavor!
If you want, I can give a faster teen-friendly version that’s milder in taste and super easy to cook.
Do you want me to do that?
