Silesian-style Liver with Onions

Ingredients

In Silesian cuisine, liver dishes are often prepared with a touch of sweetness. In this adaptation, the original Italian Fegato alla Veneziana is transformed into a Silesian-style dish by incorporating caramelized onions, which add a sweet and savory element to the dish. Additionally, the cooking technique may vary slightly to achieve the desired texture and flavor profile preferred in Silesian cuisine. We alse have the original recipe for Fegato alla Veneziana, so you can check it out.

• 500g (1.1 lb) beef liver, sliced 500g (1.1 lb) beef liver, sliced
• 4 large onions, thinly sliced 4 large onions, thinly sliced
• 4 tablespoons butter 4 tablespoons butter
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons all-purpose flour 2 tablespoons all-purpose flour
• 1 teaspoon granulated sugar 1 teaspoon granulated sugar
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 8g
• Carbohydrates (total, sugars): 12g, 6g
• Protein: 28g
• Fiber: 2g
• Salt: 0.8g

Preparation

1. 1.
   In a large skillet, heat the butter and vegetable oil over medium heat.
2. 2.
   Add the sliced onions and cook until they become soft and translucent, stirring occasionally.
3. 3.
   Sprinkle the sugar over the onions and continue cooking until they caramelize and turn golden brown. Remove the onions from the skillet and set aside.
4. 4.
   In the same skillet, increase the heat to medium-high and add the sliced liver. Cook for about 2-3 minutes on each side until browned.
5. 5.
   Sprinkle the flour over the liver and cook for an additional minute, stirring to coat the liver evenly.
6. 6.
   Return the caramelized onions to the skillet and stir to combine with the liver. Season with salt and pepper to taste.
7. 7.
   Reduce the heat to low and cover the skillet. Let the liver and onions simmer for about 10 minutes, or until the liver is cooked through but still tender.
8. 8.
   Serve the Silesian-style Liver with Caramelized Onions hot, accompanied by mashed potatoes or sauerkraut.

Treat your ingredients with care...

• Liver — Make sure to slice the liver into thin pieces to ensure even cooking and tenderness.
• Onions — Thinly slice the onions to achieve a caramelized texture and sweet flavor.

Tips & Tricks

• For a richer flavor, you can deglaze the skillet with a splash of white wine or beef broth after cooking the liver.
• If you prefer a milder onion flavor, you can soak the sliced onions in cold water for 10 minutes before cooking to reduce their pungency.
• Adjust the cooking time according to your preference for the doneness of the liver. Be careful not to overcook it to maintain its tenderness.

Serving advice

Serve the Silesian-style Liver with Caramelized Onions hot, accompanied by mashed potatoes or sauerkraut. The creamy mashed potatoes or tangy sauerkraut complement the flavors of the liver and onions perfectly.

Presentation advice

Arrange the Silesian-style Liver with Caramelized Onions on a plate, placing the liver slices on top of a bed of caramelized onions. Garnish with fresh parsley or chives for a pop of color.