Liver and onions with mash
Thin slices of beef liver dusted in flour and quickly fried, smothered in plenty of onions cooked slowly until golden and sweet, with mashed potatoes. A cheap, iron-rich classic in Uruguay, Argentina, Spain and Mexico; in Spain a splash of white wine often goes in, in Mexico tomato.
- 45 minTime
- 40 minHands-on
- 4Portions
- 38 gprotein per portion
- 640kcal per portion
Ingredients for 4 portions
- 3Yellow onions, thinly sliced
- 4 tbspRapeseed oil
- 2 clovesGarlic, chopped
- 600 gBeef liver, thinly sliced
- to tasteSalt
- to tasteBlack pepper
- 4 tbspPlain flour
On the side
- 1 kgPotato, floury
- 2 tbspButter, for the mash
- 150 mlMilk, hot
- to tasteNutmeg
Method
- Peel the potatoes, cut them into even pieces and put them in a pan of cold, salted water. Bring to the boil.
- Boil the potatoes until tender, about 20 minutes.
- Meanwhile, heat half the oil in a large frying pan and cook the onions over a medium heat for 15 minutes, stirring often, until soft and golden. Add the garlic for the last 2 minutes. Lift the onions out.
- Pat the liver dry with kitchen paper, season with salt and pepper and dust it in the flour, shaking off the excess.
- Drain the potatoes and mash them with the butter, hot milk, salt and a pinch of nutmeg. Cover to keep warm.
- Heat the rest of the oil in the pan over a high heat. Fry the liver for 1–2 minutes per side, until browned outside but still faintly pink inside. Don't overcook it or it turns tough.
- Return the onions to the pan on top of the liver, heat through for 1 minute and serve with the mash.
