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Onion liver with mashed potato
🇵🇹Portugal
•View in original language
(Português)
30 min(s)
2 servings
Joaquim Rodrigues
@joaquimlfr- Ingredients
- Recipe
- cherry tomato1 unit(s)
- Salt2 dessert spoon
- Sliced onions2 unit(s)
- Saxon red1 tablespoon
- Milk1 cup
- Crushed Garlic Clove2 unit(s)
- Beef liver cut into steaks500 g
- Season the liver steaks with the garlic, seasoning seasoning and salt. Place in a refractory and add the milk to cover - it may be necessary to add more milk, because the steaks must be submerged. Leave for 1-2 hours in the fridge, to get a tasty and tender meat. Tip: If you see a transparent skin around the steak, remove it with the help of a sharp knife, as it is responsible for hardening the steak.
- After the indicated time, remove the steaks from the milk and dry with absorbent paper. Heat the oil in a frying pan over high heat and, when hot, fry the liver steaks for only 1-2 minutes on each side - they will finish cooking along with the onion. Remove to a plate and lower the heat to medium.
- Place the sliced onions in the skillet where you fried the steaks. Sauté the onion, stirring occasionally, until soft and starting to brown. Then return the steaks to the skillet and sauté together for another 1-2 minutes or until the meat is done to your liking. If your onion starts to dry out before it browns, add a little water or dry white or red wine.
- Your fried liver steak with onions is ready! Serve immediately, accompanied by mashed potatoes.
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