Description
A rustic and flavorful Italian-inspired beef liver dish cooked with golden onions, garlic, balsamic vinegar, thyme, and finished with a silky cream sauce. Rich, bold, and full of old-world charm in every bite.
Ingredients
- 1 lb beef liver, sliced lengthwise
- 2 tablespoons olive oil
- 2 tablespoons butter, divided
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup beef or chicken stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme (dried or fresh)
- Salt and pepper, to taste
- 1 tablespoon flour
- 3 tablespoons heavy cream
- Fresh parsley, chopped (for garnish)
Instructions
- Rinse the liver slices and pat dry with paper towels. Lightly season with salt and pepper, then dredge each slice in flour to coat lightly.
- In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Sear the liver slices for 1–2 minutes per side until browned but still tender. Remove from the skillet and set aside.
- Add 1 tablespoon olive oil and 1 tablespoon butter to the same skillet. Add diced onion and cook over medium heat for 8–10 minutes until soft and golden. Add garlic and sauté for 30 seconds more.
- Deglaze the pan with the broth, scraping up any browned bits. Stir in balsamic vinegar and thyme. Season with salt and pepper.
- Add the remaining 1 tablespoon of butter and the heavy cream, stirring until the sauce is smooth and lightly thickened, about 3–4 minutes.
- Return the liver slices to the skillet, turning gently to coat in the sauce. Simmer for 1–2 minutes to reheat.
- Garnish with freshly chopped parsley and serve warm with mashed potatoes, polenta, or crusty bread.
Notes
- Do not overcook the liver to keep it tender.
- Use fresh thyme if available for enhanced flavor.
- Serve immediately for the best texture and flavor.
- Can substitute chicken liver if preferred, adjusting cook time accordingly.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Pan-Frying
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 374
- Sugar: 3 g
- Sodium: 220 mg
- Fat: 26 g
- Saturated Fat: 11 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1 g
- Protein: 26 g
- Cholesterol: 290 mg
