Beef Liver with Tomato Cream Sauce
When you think of liver, does your mind conjure up childhood memories of meals you weren’t so keen on? For many, liver gets a bad rap—but this often-overlooked ingredient is a nutritional powerhouse, rich in vitamins, minerals, and protein. Not to mention, when prepared properly, it can be downright delicious! This Beef Liver with Tomato Cream Sauce recipe transforms a humble ingredient into a comforting, flavorful dish that serves four people and will have you reaching for seconds. Trust me, this is a recipe worth trying.
Why Eat Liver?
Liver is one of the most nutrient-dense foods on the planet. It’s packed with vitamin A, which supports healthy vision, skin, and immune function. It also provides a generous amount of iron—ideal for preventing fatigue—and is rich in B vitamins like B12, which is crucial for energy production and brain health. Plus, liver is a fantastic source of high-quality protein, making it an excellent choice for those looking to incorporate nutrient-dense meals into their diet.
Sure, the idea of eating liver might feel a bit daunting if you’ve never cooked it before, but the secret lies in the preparation. By combining it with a rich tomato cream sauce and caramelized onions, this recipe balances the bold flavor of liver with creamy, tangy, and slightly sweet notes, creating a dish that’s as nutritious as it is satisfying.
Ingredients for Beef Liver with Tomato Cream Sauce
For this recipe, you’ll need:
- 1 lb beef liver
- 1 (14 oz) can diced tomatoes
- 3 tbsp butter
- 1 onion, thinly diced
- 3 garlic cloves, finely chopped
- 130 mL (4-1/2 oz) full-fat cream
- 50 grams (1-3/4 oz) soured cream
- Salt and pepper to taste
- Optional: Fresh thyme leaves for garnish
Step-by-Step Instructions for Beef Liver and Tomato Cream Sauce
1. Prepare the Ingredients
Start by blending the canned tomatoes in a blender until smooth. This will serve as the base for your rich and creamy sauce. Next, drain the beef liver, cut it into small, even-sized pieces, and pat it dry with paper towels. Drying the liver is key to achieving that golden caramelization.
2. Sear the Liver
Heat 1 tablespoon of butter in a large, non-stick frying pan over medium-high heat. Add half the liver pieces and cook for 3-4 minutes, turning frequently, until caramelized on all sides. Transfer the cooked liver to a bowl, season with salt, and repeat the process with another tablespoon of butter and the remaining liver. Don’t worry if the liver isn’t fully cooked at this stage; it will finish cooking later. Cooking in batches is crucial to achieving a proper sear without overcrowding the pan.
3. Caramelize the Onion and Garlic
Reduce the heat to medium and melt the remaining tablespoon of butter in the pan. Add the diced onion and cook for 10-11 minutes, stirring occasionally, until softened and golden. Add the chopped garlic and cook for an additional 1-2 minutes, stirring continuously to prevent burning as the onion starts to caramelize.
4. Create the Tomato Cream Sauce
Pour the blended tomato mixture into the pan with the caramelized onions and garlic. Stir well to combine and bring the mixture to a gentle simmer over medium heat. Allow the sauce to reduce for 12-15 minutes, stirring occasionally, until it thickens.
5. Combine and Cook
Return the seared liver (and any juices from the bowl) to the pan. Stir to coat the liver in the sauce, then simmer for 4-5 minutes. Add the full-fat cream and soured cream, stirring to combine. Generously season with sea salt and freshly ground pepper to taste.
6. Optional Baking Step
For an extra layer of flavor, transfer the mixture to a glass casserole dish and bake at 400°F for 10 minutes. Alternatively, skip this step and continue cooking the dish in the pan for another 4-5 minutes.
7. Garnish and Serve
Serve the Beef Liver with Tomato Cream Sauce hot, garnished with fresh thyme leaves if desired. This dish pairs beautifully with roasted vegetables, cauliflower rice, or a simple green salad.
Tips for Success
- Choose Quality Liver: Opt for fresh, high-quality beef liver from a trusted source. If you’re new to cooking liver, soaking it in milk for 30 minutes before cooking can help mellow its flavor.
- Don’t Overcrowd the Pan: Cooking the liver in batches ensures proper caramelization and prevents steaming.
- Season Generously: Don’t skimp on the salt and pepper; they enhance the natural flavors of the liver and sauce.
- Customize the Sauce: Add a pinch of smoked paprika, cayenne, or fresh herbs to the sauce for added depth.
Why You’ll Love This Beef Liver and Tomato Cream Sauce Recipe
This Beef Liver with Tomato Cream Sauce strikes the perfect balance between indulgence and nutrition. The creamy, tangy sauce complements the rich flavor of the liver, making it an approachable and delicious way to enjoy one of nature’s superfoods. Plus, it’s a versatile dish that’s equally at home as a comforting weeknight dinner or an impressive addition to a dinner party menu.
Nutritional Benefits of Liver
Including liver in your diet can:
- Boost Energy Levels: Thanks to its high levels of iron and B12, liver can help combat fatigue and improve energy.
- Support Skin and Eye Health: The vitamin A in liver promotes healthy skin, vision, and immune function.
- Enhance Brain Health: Liver is rich in choline, which supports cognitive function and memory.
Final Thoughts
If you’ve been hesitant to try liver, this recipe is the perfect introduction. The rich tomato cream sauce balances the liver’s robust flavor, resulting in a dish that’s both satisfying and nutrient-packed. Give it a try and discover why liver deserves a place on your table. Let us know how it turned out by tagging #BeyondVeganBites on social media. We can’t wait to see your creations!
Beef Liver with Tomato Cream Sauce
Equipment
- 1 large skillet
- 1 small casserole dish optional
Ingredients
- 1 lb beef liver
- 14 oz canned diced tomatoes
- 3 tbsp butter
- 1 small onion finely diced
- 3 garlic cloves finely minced
- 130 mL full-fat cream (4-1/2 oz)
- 50 grams soured cream (1-3/4 oz)
- 1/2 tsp sea salt or to taste
- 1/4 tsp ground black pepper or to taste
Optional Garnish
- fresh thyme leaves for garnish
Instructions
- Prepare the Ingredients: Start by blending the canned tomatoes in a blender until smooth. This will serve as the base for your rich and creamy sauce. Next, drain the beef liver, cut it into small, even-sized pieces, and pat it dry with paper towels. Drying the liver is key to achieving that golden caramelization.
- Sear the Liver: Heat 1 tablespoon of butter in a large, non-stick frying pan over medium-high heat. Add half the liver pieces and cook for 3-4 minutes, turning frequently, until caramelized on all sides. Transfer the cooked liver to a bowl, season with salt, and repeat the process with another tablespoon of butter and the remaining liver. Don’t worry if the liver isn’t fully cooked at this stage; it will finish cooking later. Cooking in batches is crucial to achieving a proper sear without overcrowding the pan.
- Caramelize the Onion and Garlic: Reduce the heat to medium and melt the remaining tablespoon of butter in the pan. Add the diced onion and cook for 10-11 minutes, stirring occasionally, until softened and golden. Add the chopped garlic and cook for an additional 1-2 minutes, stirring continuously to prevent burning as the onion starts to caramelize.
- Create the Tomato Cream Sauce: Pour the blended tomato mixture into the pan with the caramelized onions and garlic. Stir well to combine and bring the mixture to a gentle simmer over medium heat. Allow the sauce to reduce for 12-15 minutes, stirring occasionally, until it thickens.
- Combine and Cook: Return the seared liver (and any juices from the bowl) to the pan. Stir to coat the liver in the sauce, then simmer for 4-5 minutes. Add the full-fat cream and soured cream, stirring to combine. Generously season with sea salt and freshly ground pepper to taste.
- Optional Baking Step: For an extra layer of flavor, transfer the mixture to a glass casserole dish and bake at 400°F for 10 minutes. Alternatively, skip this step and continue cooking the dish in the pan for another 4-5 minutes.
- Garnish and Serve: Serve the Beef Liver with Tomato Cream Sauce hot, garnished with fresh thyme leaves if desired. This dish pairs beautifully with roasted vegetables, cauliflower rice, or a simple green salad.
Notes
Nutrition
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