Braised Beef Liver with Vegetables Ii

Indulge in the rich, hearty flavors of Braised Beef Liver with Vegetables II, a comforting dish that transforms an underrated ingredient into a gourmet delight. Tender slices of beef liver are lightly coated in seasoned flour and seared to perfection before simmering in a savory tomato-infused beef stock alongside a medley of onions, carrots, celery, and aromatic herbs like thyme and bay leaf. The slow braising process melds the flavors beautifully, creating a velvety sauce that elevates the dish to next-level comfort food. Perfectly balanced and packed with wholesome ingredients, this easy recipe is ready in just over an hour and pairs wonderfully with creamy mashed potatoes or crusty bread to soak up every last drop of the flavorful gravy. Whether you're new to cooking liver or a seasoned fan of offal, this savory dish will win over your taste buds and redefine comfort cooking.

Nutriscore Rating: 71/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 500 grams beef liver
• 50 grams all-purpose flour
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 3 tablespoons olive oil
• 2 tablespoons butter
• 1 medium (sliced) onion
• 2 medium (sliced into rounds) carrots
• 2 (chopped) celery stalks
• 3 (minced) garlic cloves
• 300 milliliters beef stock
• 2 tablespoons tomato paste
• 1 teaspoon (dried) thyme
• 1 bay leaf
• 2 tablespoons (chopped, for garnish) parsley

Directions

Step 1

Rinse the beef liver under cold water and pat dry with paper towels.

Step 2

Slice the liver into bite-sized pieces, about 1 cm thick.

Step 3

Place the flour, salt, and black pepper in a shallow dish and mix well.

Step 4

Dredge the liver pieces in the seasoned flour, shaking off any excess.

Step 5

Heat 2 tablespoons of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat.

Step 6

Sear the liver pieces for 1-2 minutes on each side until browned, then remove from the pan and set aside.

Step 7

In the same pan, add the remaining olive oil and butter. Reduce the heat to medium.

Step 8

Add the sliced onion and cook for 3-4 minutes until softened.

Step 9

Stir in the carrots, celery, and garlic, cooking for another 5 minutes until the vegetables begin to soften.

Step 10

Add the tomato paste to the pan and stir for 1 minute to coat the vegetables.

Step 11

Pour in the beef stock, scraping up any browned bits from the bottom of the pan.

Step 12

Add the thyme and bay leaf to the sauce, and return the seared liver pieces to the pan.

Step 13

Reduce the heat to low, cover the pan, and braise for 25-30 minutes, stirring occasionally.

Step 14

Remove the bay leaf and adjust the seasoning with additional salt and pepper if needed.

Step 15

Sprinkle with chopped parsley before serving. This dish pairs wonderfully with mashed potatoes or crusty bread.

Nutrition Facts

Serving size	(1736.9g)

Amount per serving	% Daily Value*
Calories	1678.3

Total Fat 86.0g	0%
Saturated Fat 28.7g	0%
Polyunsaturated Fat 9.1g
Cholesterol 1225.8mg	0%
Sodium 5520.5mg	0%
Total Carbohydrate 126.1g	0%
Dietary Fiber 19.6g	0%
Total Sugars 35.1g
Protein 101.4g	0%

Vitamin D 164.5IU	0%
Calcium 402.2mg	0%
Iron 26.1mg	0%
Potassium 3944.0mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 46.0%

Protein: 24.1%

Carbs: 30.0%