Venezuelan Beef Liver and Onions

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it's a fabulous alternative to your usual dinner rotation and budget-friendly.

Course Main Course

Cuisine Venezuelan

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 272kcal

Author Oriana Romero

Equipment

Ingredients

2 cups (480 ml) milk or buttermilk (optional)
3 tablespoons (45 ml) olive oil
3 garlic cloves, minced
1 ½ lb (680 gr) beef liver, sliced into strips
Salt and black pepper to taste
1 tablespoon (14 gr) butter
3 onions, thinly sliced
½ cup (120 ml) white wine
Fresh parsley, chopped

Instructions

To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from the liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver.
Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 - 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook liver until reaches an internal temperature of 160°F. Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.
Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 - 3 minutes.
Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.

Video

Notes

Store leftovers covered in the refrigerator for up to 3 days.

Extra Tips: To add more flavor season the liver with cumin and/or paprika. You can also add cayenne pepper if you like the heat.

Gravy: If desired, use the pan drippings to make a gravy. Just add 1- 2 tablespoons of flour for each to the drippings. Cook the flour briefly for 1 -2 minutes, stirring constantly, then add 1 cup of beef stock for each tablespoon of flour. Cook and stir until thickened. Serve over liver and onions.

Please, if you’re going to make this recipe read the whole post content to get lots of tips, tricks, variations, and step-by-step photos.

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Please note that nutritional information is a rough estimate and it can vary depending on the products used.

Nutrition