beef liver in tomato-garlic sauce with caramelized onions
ingredients
- •for the liver and onions:
- •½ lb beef liver, sliced
- •1 cup buttermilk, for soaking
- •2 tablespoons butter or olive oil, divided
- •1 large onion, thinly sliced
- •for the tomato-garlic sauce:
- •2 garlic cloves, minced
- •1 cup cherry tomatoes, halved (or 1 roma tomato, grated, or ½ cup canned crushed tomatoes)
- •½ teaspoon cumin
- •½ teaspoon paprika
- •salt and black pepper, to taste
- •optional: splash of red wine vinegar or lemon juice
- •for garnish:
- •fresh parsley or thyme, to taste
instructions
place the sliced liver in a bowl with buttermilk and refrigerate for 1–4 hours. rinse gently and pat dry. pour in a skillet, heat 1 tablespoon of butter or olive oil over medium-low heat. add the onions and cook for 15–20 minutes, stirring occasionally, until they are golden and jammy. to the onions, add the minced garlic and cook for 30 seconds until fragrant. stir in the tomatoes, cumin, paprika, salt, and pepper. let the mixture simmer for 5–7 minutes until it thickens. add a splash of vinegar or lemon juice for brightness, if desired. pour in a separate pan, heat the remaining tablespoon of butter or oil over medium-high heat. sear the liver slices for 1–2 minutes per side, ensuring they are just cooked through but still tender. return the seared liver to the sauce, warming gently for 1–2 minutes. garnish with fresh parsley or thyme before serving. notes - serving suggestions: this dish pairs beautifully with mashed potatoes, rice, or crusty sourdough, alongside roasted vegetables or wilted greens. - variation: for a nightshade-free version, swap tomatoes with roasted carrots blended with a splash of apple cider vinegar.