Sautéed liver

🍲 Beef liver strips with soft onion and tomato in a short sauce. Four portions, fully cooked and checked with a thermometer.

Ingredients

• 500 g beef liver, trimmed weight
• 200 g thinly sliced onions
• 300 g diced ripe tomatoes
• 6 g chopped garlic
• 15 g tomato paste
• 30 ml neutral oil, divided
• 100 ml drinking water
• 3 g salt, adjust to taste
• 1/4 tsp ground black pepper

Preparation

Prepare tomatoes, onions and garlic on a clean board. Keep liver refrigerated until trimming; remove thick membranes and tough ducts.

Pat liver dry and cut 500 g trimmed liver into even strips about 1 cm thick. Refrigerate if waiting. Clean hands, board and tools that touched raw liver.

Heat 15 ml oil. Soften onions 5–7 minutes, stir in garlic for 30 seconds and transfer to a clean bowl.

Add remaining 15 ml oil. Brown liver over medium-high heat in two small batches if needed, about 2 minutes each, turning. This only colors the surface; reserve in a separate container.

Cook tomatoes and paste 5–7 minutes. Add 100 ml water, loosen cooking juices and return onions; bring to a simmer.

Return liver and its juices. Add some salt and the pepper; simmer gently about 5–8 minutes, stirring carefully.

Check the centers of several thick pieces with a clean thermometer: at least 71.1 °C, using 72 °C as a practical target. Extend as needed and adjust salt and moisture.

Serve immediately in four portions on clean plates. Cool leftovers promptly in a shallow container, refrigerate and preferably eat the next day after thorough reheating. Never reuse the raw-liver container for cooked food.