Liver with onion stew

Name: Liver with onion stew
Ingredients: -700 g pork liver; -4-5 large onions; -2 tablespoons tomato paste; -1/2 red bell pepper; -1 medium tomato; -2 bay leaves; -4 tablespoons oil; -salt; pepper

Meat - Liver with onion stew by Adriana L. - Recipia

This is not the kind of recipe that requires time-consuming complicated preparations. I have made liver with onion sauce many times, especially when I want a hearty meal without too much hassle. Fried pork liver on a grill has a special texture, and the onion sauce turns out sweet and thick, without being too heavy. It works well on a regular day when you feel like something simple yet tasty. Quick Info Total time: about 60-70 minutes Preparation time: 15-20 minutes Cooking time: 45-50 minutes Servings: 4 Difficulty: easy-medium Recipe type: home-cooked meal, lunch or dinner Ingredients 700 g pork liver 4-5 large onions 2 tablespoons tomato paste 1/2 red bell pepper 1 medium tomato 2 bay leaves 4 tablespoons oil Salt Pepper Preparation method 1. Wash the liver, pat it dry with a paper towel, then salt both sides. Place it on a grill directly over the flame on the stove. Let it develop a light crust on each side without overcooking it. Once done, remove it and cut it into pieces the size of half a walnut. Set aside. 2. Peel and slice the onions into thin strips or small pieces, not too finely. Cut the bell pepper and tomato into small cubes. 3. In a large skillet, add the 4 tablespoons of oil. Add the onion, bell pepper, and tomato. Allow to fry over medium heat, stirring periodically, until the onion begins to soften. Occasionally, add a tablespoon of water (or if you have it, a little meat broth), stir, and continue cooking. Do this until the onion is almost melted and has a sauce-like appearance. It takes a while, but don't rush – the onion needs to cook slowly. 4. When you have a thick sauce, add the 2 tablespoons of tomato paste. Stir and let it cook for 2 minutes to blend the flavors. 5. Pour in half a glass of water, add the liver pieces, bay leaves, salt, and pepper to taste. Let it come to a boil, no more, just enough for all the flavors to combine. 6. Turn off the heat. Serve the dish warm. Why I make this recipe often It doesn't require expensive or hard-to-find ingredients. You can easily adjust the quantities, and the taste is not monotonous. It can be made with whatever you have on hand, and it's suitable for any season. It keeps well in the fridge and can be quickly reheated. Tips and variations Tips - Don't chop the onion too finely, or it will lose texture in the sauce. - The liver should not be overcooked. It’s enough to develop a crust; the rest cooks at the end in the sauce. - For a thicker sauce, keep the onion on low heat and stir often, adding liquid gradually. - If you use larger liver, cut it into small pieces after frying, not before, so it doesn't dry out. Substitutions - The red bell pepper can be omitted if you don’t have it, or you can use another color, but it won't significantly change the taste. - Fresh tomato can be replaced with a tablespoon of tomato puree if it's not in season. - Meat broth is not mandatory; water works fine too. Variations - You can add a small clove of garlic at the end if you want a subtle aroma, but it’s not necessary. - For a more intense flavor, add a few whole peppercorns to the sauce. - If you want a spicier dish, add a bit of chopped hot pepper to the onion. Serving ideas - It goes best with mashed potatoes or simple polenta. - It can also be served over white rice. - It can just as well be enjoyed with fresh bread. Frequently asked questions 1. Can I use chicken liver instead of pork? Yes, you can also use chicken liver, but the frying times will be slightly shorter, as it cooks faster. 2. What can I do if the sauce comes out too runny? Let it simmer uncovered on low heat until it reduces to the desired consistency. Do not add flour or other thickening agents. 3. Does the liver need to be soaked beforehand? It’s not necessary to soak the liver in milk for this recipe, but if you want it to be less intense in flavor, you can soak it in cold water for 15 minutes beforehand. 4. What do I do if I don’t have a grill for frying? You can use a heavy skillet, but ideally, use a surface that can quickly develop a crust on the liver. Nutritional values Estimation for one serving (out of 4): Calories: approximately 350-400 kcal Protein: 27-30 g Fat: 17-20 g Carbohydrates: 18-22 g (depends on how much onion and tomato paste you use) Values are approximate and can vary. The liver is high in protein, and the onion adds carbohydrates and a little natural sugar. The recipe is not difficult if you are careful with the amount of oil. Storage and reheating It can be stored in the fridge for 1-2 days in a closed container. When reheating, it’s best to use a pot with a little water over low heat. The liver becomes firmer if overheated, so don’t leave it on the heat longer than necessary. The dish does not freeze well.

Liver with onion stew

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