Beef Liver with Tomato Cream Sauce
Beef Liver with Tomato Cream Sauce is a nutrient-packed dish with caramelized liver and a rich, tangy sauce that’s perfect for any occasion.
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
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.
Side Dish Suggestions: This dish pairs beautifully with roasted vegetables, cauliflower rice, or a simple green salad.
Nutritional Disclaimer: The nutritional information provided is an estimate based on the ingredients used and the portion sizes. Variations in ingredient brands, cooking methods, and portion sizes may alter the nutritional values. For the most accurate information, please consult a registered dietitian or use a trusted nutrition calculator based on your specific ingredients and portions.
Nutrition
Nutrition Facts
Beef Liver with Tomato Cream Sauce
Amount per Serving
Calories
392
% Daily Value*
Fat
27
g
42
%
Saturated Fat
16
g
100
%
Trans Fat
1
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
6
g
Cholesterol
379
mg
126
%
Sodium
592
mg
26
%
Potassium
627
mg
18
%
Carbohydrates
12
g
4
%
Fiber
1
g
4
%
Sugar
5
g
6
%
Protein
26
g
52
%
Vitamin A
20100
IU
402
%
Vitamin C
13
mg
16
%
Calcium
82
mg
8
%
Iron
7
mg
39
%
* Percent Daily Values are based on a 2000 calorie diet.
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