Beef Liver & Onions Curried

Submitted by Alan Leonetti

"This is an old Italian recipe that I got from a dear friend of mine, Martin San, and I slightly modified. I guarantee that this will be the BEST liver you've ever tasted! Even people who don't like liver will like this recipe."

 

• Ready In: 3hrs 50mins
• Ingredients: 8
• Serves: 4

ingredients

• 453.59 g beef liver (skinned & deveined)
• 1814.36 g onions (sliced 1/8-inch thick)
• 59.16 ml flour
• extra virgin olive oil (to cover skillet)
• 7.39 ml salt
• 7.39 ml pepper
• 4.92 ml paprika
• 4.92 ml curry powder

directions

1. Cover bottom of very large skillet with olive oil.
2. Slice the onions 1/8 of an inch thick & place into skillet.
3. Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry.
4. Sauté on low heat & covered about 2 1/2 to 3 hours.
5. Cut liver into 1 1/2 to 2 inch cubes.
6. Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper.
7. Shake the bag to fully coat all of the liver.
8. In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT!
9. Place the liver into the extremely hot oil & sear the liver on both sides.
10. Add a little more salt, pepper & curry if needed.
11. Add the liver & onions together & fold & serve.
12. This could be served, if desired, over either rice, coos coos, polenta or pasta.
13. Potatoes are only recommended as a side dish.

Reviews

[Kate Z.]

Can I skip the flour part and just fry the liver?

 

[myuendong]

If you like liver and you like curry, you will love this recipe! Not sure if it is a typo, but step 4 says to saute the onions and seasonings for 2 1/2 to 3 hours. I sauteed for about 8 to 10 minutes to allow the onions to carmelize; removed them from the pan and proceeded to saute the liver in the same pan before combining them. I also added about 1/4 to 1/2 cup of water; although a splash of sherry might have been nice too. I loved it!