Liver with onions

Name: Liver with onions
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: Sénégal
Ingredients: 500 g trimmed beef liver, in even 2 cm cubes; 400 g sliced onions; 100 g red bell pepper in strips; 100 g green bell pepper in strips; 3 garlic cloves, chopped; 15 g mustard; 15 ml food vinegar; 30 ml oil, divided into two 15 ml portions; 60 ml water; ½ teaspoon salt and pepper, adjusted to taste

🧅 Pan-cooked beef liver with onions and peppers, finished with mustard and vinegar and served immediately.

Ingredients

500 g trimmed beef liver, in even 2 cm cubes
400 g sliced onions
100 g red bell pepper in strips
100 g green bell pepper in strips
3 garlic cloves, chopped
15 g mustard
15 ml food vinegar
30 ml oil, divided into two 15 ml portions
60 ml water
½ teaspoon salt and pepper, adjusted to taste

Preparation

Prepare vegetables. On a separate board remove liver membranes and large ducts if needed, then weigh 500 g usable liver. Pat dry, cut into even 2 cm cubes and refrigerate.

Heat 15 ml oil in a large pan. Cook onions and peppers over medium heat for about 15 minutes, stirring, until tender.

Add garlic and cook one minute. Transfer vegetables to a clean vessel, keeping the pan for liver.

Heat the remaining 15 ml oil. Cook liver in two batches if necessary, turning several faces, roughly 8–10 minutes overall depending on the pan.

Return vegetables. Add mustard, vinegar, 60 ml water, some salt and pepper. Stir gently and simmer for a few minutes.

Check 72°C at the center of large cubes with a thermometer. Continue if needed; outside browning is not a doneness check.

Taste and adjust salt. Serve immediately in four portions with onions and peppers. Avoid prolonged heating after full cooking.