Sauteed Beef Salad

This comforting dish transforms humble ingredients into a satisfying meal with deep, savory flavors. The calf liver is carefully prepared to ensure tenderness, coated lightly and sauteed until golden brown. It is then served over fluffy rice, smothered in a rich gravy made from beef bouillon, onions, and a touch of flour for thickening. The combination of the earthy liver, aromatic onions, and hearty rice creates a texture that is both comforting and substantial. Perfect for a cozy dinner or a hearty lunch, this recipe highlights traditional cooking techniques that bring out the best in organ meats. It is a nostalgic favorite that delivers robust flavor and protein-packed satisfaction without being overly complex to prepare.

Cuisine: Global

Courses: Salads

Difficulty: Advanced

Servings: 4

Calories: 599.0

Description

This comforting dish transforms humble ingredients into a satisfying meal with deep, savory flavors. The calf liver is carefully prepared to ensure tenderness, coated lightly and sauteed until golden brown. It is then served over fluffy rice, smothered in a rich gravy made from beef bouillon, onions, and a touch of flour for thickening. The combination of the earthy liver, aromatic onions, and hearty rice creates a texture that is both comforting and substantial. Perfect for a cozy dinner or a hearty lunch, this recipe highlights traditional cooking techniques that bring out the best in organ meats. It is a nostalgic favorite that delivers robust flavor and protein-packed satisfaction without being overly complex to prepare.

Ingredients

1 pound Calf liver
1/4 cup Oleo or drippings
2 Small onions, sliced
1 Beef bouillon cube
1/2 cup Uncooked rice
2 3/4 Cups boiling water, divided
1 Onion, chopped
3 Tablespoons melted oleo
1 pound Calf liver, cubed
2 Tablespoons salad oil
1 Can stewed tomatoes

Directions

1
Mix 3 tablespoons of flour with salt and pepper to taste.
2
Coat the cubed calf liver in the seasoned flour mixture.
3
Melt 1/4 cup of oleo or drippings in a large skillet over medium heat.
4
Brown the coated liver slowly in the skillet until golden on all sides.
5
Remove the liver from the skillet and keep warm.
6
In the same skillet, melt the remaining fat or add additional oil if needed.
7
Add the sliced onions to the skillet and saut&# 195;Â© for 3 minutes until softened.
8
Stir in the remaining flour to create a roux.
9
Dissolve the beef bouillon cube in 1 cup of hot water.
10
Pour the beef broth into the skillet with the onions and flour, stirring constantly.
11
Cook the sauce, stirring frequently, until it thickens.
12
Pour the thickened gravy over the browned liver.
13
Serve hot over cooked rice.

Nutrition Facts

Servings 4 cups

Amount Per Serving
Calories 599.0kcal

% Daily Value *
Total Fat 23.2g36%
Saturated Fat 6.1g31%
Cholesterol 1090.9mg364%
Sodium 147.5mg7%
Total Carbohydrate 17.6g6%
Dietary Fiber 2.0g8%
Sugars 5.9g
Protein 67.7g136%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

The original recipe title mentions "Salad," but the ingredients and directions describe a hot casserole or main dish with liver and rice. This has been adjusted to reflect the actual preparation method.

To prepare the rice: Combine 1/2 cup uncooked rice with 1 3/4 cups boiling water in a saucepan. Cover and simmer for 15-20 minutes until tender and liquid is absorbed.

Calf liver can have a strong flavor. Soaking it in milk for 30 minutes before cooking can help milden the taste.

Ensure the liver is cooked just until done to prevent it from becoming tough and grainy.

Keywords: beef, boiling, bouillon, calf, chopped, cube, cubed, cups, divided, drippings, international, liver, melted, oil, oleo, onion, onions, rice, salad, sauteed

Read it online: https://www.chefs-mate.com/recipe/sauteed-beef-salad-2/