Ingredients and Weight:
- Beef liver - 800 grams
- Onions - 500 grams
- Garlic - 4 cloves
- Butter - 50 grams
- Beef stock - 2 cups
- Salt - 1 teaspoon
- Black pepper - 1/2 teaspoon
- Thyme - 1 sprig (optional)
Preparation Time: 2 hours (including preparation and cooking time)
Cooking Time: 45 minutes
Difficulty Level: Level 3 (Moderate difficulty)
Preparation Method Steps:
- Preheat the oven to 375°F.
- Cube the beef liver into bite-sized pieces and soak in cold water for 30 minutes to remove any excess blood.
- Thinly slice the onions and garlic.
- Melt the butter in an oven-safe dish over medium heat.
- Add the liver pieces and cook for about 3-4 minutes, or until they turn brown on all sides. Remove from heat and set aside.
- In the same dish, add the onions and garlic and cook until softened, about 5-6 minutes.
- Add the beef stock, salt, black pepper, and thyme (if using). Mix well.
- Place the dish in the preheated oven and bake for about 20-25 minutes, or until the liver is cooked through and tender.
- Remove from the oven and let it rest for about 5-10 minutes before serving.
Nutritional Information: (Per serving: assuming 8 servings)
Calories: 350 kcal
Protein: 28g
Fat: 20g (of which saturated fat is 9g)
Carbohydrates: 10g (including sugar 3g)
Fiber: 2g (Approximate values may vary depending on specific ingredients used)
Dish Characteristics:
- The dish combines the rich flavor of liver with the sweet and savory notes of onions, creating a harmonious balance of flavors.
- The dish is baked, ensuring that the liver remains tender and juicy while being fully cooked through.
- It is a hearty dish that is perfect for colder weather or as a meal for meat lovers.
User Comments:
- "Absolutely delicious! The liver was cooked to perfection and the onions added a great touch of flavor." - John Doe
- "Love the combination of liver and onions. This dish was a hit with my family." - Jane Smith
- "The dish had a rich flavor that was very satisfying. The baking technique made the liver very tender." - Robert Johnson
Special Precautions and Tips:
- Be sure to soak the liver in cold water to remove any excess blood before cooking to ensure a better flavor and texture.
- Use fresh ingredients for best results, especially when it comes to onions as their freshness greatly affects the flavor of the dish.
