Calves Liver with Tomatoes and Onions (Serves 1)
I forget steps in the kitchen occasionally. I forget to brown the meat or add the fish sauce or salt the vegetables. Usually forgetting a step steals a little flavor from my meal and I promise myself to remember next time. I forgot to sear my beef liver before simmering it with sautéed onions and diced tomatoes recently and the result was just fine. The next time I prepared liver, I didn’t sear it on purpose and now I don’t think searing first is important. At least not with the very thin sliced liver I’ve been buying frozen at the grocery store.
Calf liver costs $0.50 per serving more than adult cow liver, but might be better for us, so I finally bought some. They taste about the same. I’m not sure which I will chose on my next shopping trip. This recipe is made with calves liver, but you could use adult beef liver if you like.
Prep and cook time: 20-25 minutes
4 ounces of calves liver (thawed – mine came frozen)
1 medium sweet yellow onion or 1/2 of a large one
1 can of diced tomatoes (mine were fire roasted with green chilies)
Directions: Peel and chop onion into half moon slices. Melt one or two tablespoons of coconut oil in skillet over medium heat. Add onion and cook 4-6 minutes until soft and turning brown. Season onions with a little salt and garlic powder. Rinse liver and lay it on top of onions. Dust the liver with salt, garlic powder, and black pepper. Add diced tomatoes with all the liquid in the can on top of liver and onions (My tomatoes were already spicy. If yours are plain, think about adding a little chili powder or cayenne pepper to spice them up). Simmer the mixture for 8 to 10 minutes over low heat. Transfer to a plate and enjoy!
Notes: The liver is completely hidden byt the tomatoes and onions in the picture, but there is a quarter-pound of it. Mine comes in a long, thin strip. I used to cut it into several pieces before cooking, but have decided that was another unnecessary step.
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