Okay, so today I tried making beef liver strips. I’ve heard a lot about how good liver is for you, packed with nutrients and all that. To be honest, I’ve always been a bit hesitant about cooking it because I heard it can taste, well, not so great. But I was like, “Let’s give it a shot!”
First, I got the beef liver from the local butcher. It was pretty cheap, which is a bonus. I brought it home and the first thing I did was give it a good rinse under cold water. Then, I sliced it into strips, about half an inch thick. I read somewhere that soaking it helps with the strong flavor, so I decided to soak the strips in a bowl of milk. Yep, milk. I put the bowl in the fridge for a couple of hours. I guess you could also use water with some lemon juice or vinegar, but I went with milk this time.
- Get fresh beef liver from the butcher.
- Rinse the liver under cold water.
- Slice the liver into 1/2-inch thick strips.
- Soak the strips in milk for a few hours in the fridge.
After a few hours, I took the liver out of the milk and patted it dry with some paper towels. Then came the fun part – seasoning. I just kept it simple with some salt, pepper, and a bit of garlic powder. Nothing too fancy. I heated up some oil in a frying pan over medium heat. Once the oil was hot, I added the liver strips to the pan. Oh, and I also threw in some sliced onions because I love caramelized onions with liver.
- Take the liver out of the milk and pat dry.
- Season with salt, pepper, and garlic powder.
- Heat oil in a frying pan.
- Add liver strips and sliced onions to the pan.
I cooked the liver for about 3-4 minutes on each side, until it was nicely browned. You don’t want to overcook it, or it gets tough. The onions were getting all soft and sweet, which was exactly what I wanted. Once everything was cooked, I took the liver and onions out of the pan and let them rest for a minute. But, I didn’t stop there. I wanted some gravy, so I added a bit of flour to the pan drippings, whisked it all up, and poured in some beef broth. I let that simmer until it thickened up into a nice gravy. I used beef broth to make the gravy.
- Cook liver for 3-4 minutes on each side.
- Remove liver and onions and let them rest.
- Add flour to pan drippings and whisk.
- Pour in broth and simmer until thickened into gravy.
The Result
Finally, I served the liver strips with the caramelized onions and drizzled that homemade gravy all over. And you know what? It wasn’t bad at all! The liver was tender, and the onions and gravy really helped balance out the flavor. It wasn’t as strong or gamey as I thought it would be. I guess the milk soak really did the trick. I served the liver strips with caramelized onions and gravy. I was actually pretty proud of myself for trying something new and having it turn out this well. So, if you’re on the fence about trying beef liver, I say go for it! Just remember the milk soak, and don’t be shy with the onions and gravy.
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