This beef liver steaks is a very simple dish, marinating the liver in soy sauce and calamansi then fry it. Marinating the livers reduce the musky odor so it will be more pleasant to eat. This is the reason why not everyone is so fond of eating livers specially the kids because it also have a slightly bitter taste. White onion give a mild sweet taste and reduce the livers bitter taste. I prefer to use white onions than red when cooking this dish. Anyway you can add a little sugar if you want if there are no white onions available.
Unlocking the Flavors
Indulge in the rich and savory experience of Beef Liver Steaks with Onion Rings, a Filipino delicacy that transforms the distinct taste of liver into a culinary masterpiece. This straightforward recipe focuses on marinating techniques and the perfect blend of ingredients to enhance the overall flavor profile. Let’s delve into the step-by-step process of creating this delectable beef liver steak.
Marinating for Delightful Dining
Begin the culinary journey by marinating the beef liver slices to elevate the dish’s palatability. In a mixing bowl, combine soy sauce, salt, MSG, and the zesty touch of calamansi juice. Allow the liver to absorb these flavors by marinating it for at least half an hour. This crucial step not only imparts a savory essence but also works wonders in minimizing the inherent musky odor that often accompanies liver dishes.
Sauteed Symphony of Onions
The symphony of flavors in starts with the sauteed onions. In a skillet over medium heat, saute white onions for 4 to 5 minutes until they achieve a tantalizing golden-brown hue. The choice of white onions is pivotal here, as they impart a mild sweetness that beautifully counteracts the liver’s slightly bitter taste. If white onions are unavailable, a hint of sugar can be introduced to achieve a similar effect.
Frying Elegance: Perfecting the Liver Steaks
With the onions setting the flavorful foundation, it’s time to introduce the marinated liver to the stage. In the same skillet used for onions, carefully fry the liver slices on both sides until they attain a delectable brown color. Be cautious not to overcook the liver, as this could compromise its tenderness. The goal is a perfect balance – a beautifully browned exterior with a succulent and tender interior.
Assembling the Culinary Masterpiece
To bring the dish together, transfer the sauteed onions to a serving dish, creating a savory bed for the beef liver steaks. Carefully place the fried liver on top of the bed of onions, creating a visually appealing and tantalizing arrangement.
Simmering Elegance: Resurrecting the Marinade
Remember the marinade saved earlier? It’s time to bring it back into play. Pour the saved marinade into the skillet, allowing it to simmer for a few minutes. This not only infuses the dish with the essence of the marinade but also creates a flavorful sauce that ties all the components together.
Seasoning Symphony: Salt and Pepper Harmony
No culinary masterpiece is complete without the perfect seasoning. Sprinkle a judicious amount of salt and pepper into the simmering marinade, adjusting to taste. This final seasoning step elevates the dish, ensuring each bite is a harmonious blend of savory, sweet, and mildly bitter notes.
Pouring Perfection: The Grand Finale
With the marinade perfectly seasoned, pour it over the beef liver steaks and sauteed onions. This final step is the grand finale, infusing the dish with the culmination of flavors developed throughout the cooking process. The result is a masterpiece ready to be savored – a celebration of Filipino culinary expertise.
Serving Sensation: Guisadong Atay ng Baka Delight
Present your beef liver dish hot and ready to impress. The symphony of flavors, from the marinated and fried liver to the sauteed onions, creates a delightful experience for the palate. Each bite is a journey through the carefully balanced elements of sweetness, savoriness, and a hint of bitterness, showcasing the magic that happens when simple ingredients are combined with precision and care.
Embrace the culinary artistry of the dish, and let this recipe redefine your perception of beef liver dishes. With a few simple steps, you can transform a humble ingredient into a gastronomic masterpiece that will have your taste buds singing in delight.
How to Cook Beef Liver Steaks with Onion Rings (Guisadong Atay ng Baka)
Ingredients
- 1 kilo beef liver slice into 1/2 inch thick steaks
- 1/2 cup soy sauce
- 4 Tbsp. calamansi juice
- 1/2 cup cooking oil
- 4 white onions sliced thinly, crosswise (onion rings)
- 1/2 tsp. salt
- 1/4 tsp. ground black pepper
- monosodium glutamate or MSG to taste
Instructions
How to cook Guisadong Atay ng Baka:
- Marinate liver slices in soy sauce, salt, MSG and calamansi juice for at least half an hour.
- Saute onions for 4 to 5 minutes in medium fire then transfer to a serving dish.
- Drain the liver and save the marinade for later use.
- Then on the skillet where you sauteed the onions, fry the liver on both sides until brown but don't overcook so it won't become too tough.
- Then transfer the liver on the serving dish where you put the onions and put the onions on top.
- Then pour the marinade in the skillet and simmer for a few minutes.
- Season with salt and pepper then pour over liver and onions. Serve hot.
Notes
Cooking Tips:
Tip 1: Master the Marination for Mellow Flavor The key to turning the dish into a flavor-packed delight lies in the art of marination. To ensure your beef liver steaks are infused with a mellow and delightful taste, allow the slices to bathe in a mixture of soy sauce, salt, MSG, and calamansi juice for at least half an hour. This not only imparts a savory essence to the liver but also significantly reduces its inherent musky odor. The result is a more palatable dish that appeals even to those who might be hesitant about the distinctive flavor of liver. Tip 2: Choose White Onions for Sweet Harmony When it comes to sauteing the onions, the choice of onion variety can make a significant difference in the overall taste of your beef dish. Opt for white onions over red for their milder and sweeter flavor profile. The subtle sweetness of white onions plays a crucial role in balancing the slightly bitter taste of the liver. If white onions are not available, a dash of sugar can be added during the sauteing process to achieve a similar harmonizing effect. This tip ensures that each bite is a delightful fusion of sweet and savory notes. Tip 3: Perfect the Liver Frying Technique Achieving the perfect balance of a beautifully browned exterior and a tender interior is the hallmark of well-cooked beef liver steaks. When frying the liver slices, exercise caution not to overcook them, as this can result in toughness. Aim for a golden-brown hue on both sides, ensuring a visually appealing presentation and a succulent texture. The careful execution of the frying process ensures that each slice retains its tenderness, allowing the flavors developed during marination to shine through without compromising on texture. This tip guarantees a dish that is both visually appealing and a joy to savor.Nutrition Notes:
Calorie and other nutrition information is derived from HappyFolks.Com recipe nutrition calculator. The percent daily value (%DV) is based on a daily 2,000 calorie diet.Nutrition Facts:
Amount per Serving:250g, Calories: 399kcal, From fat: 206, Total fat:23.6g, Saturated Fat:17.2g, Trans Fat:0.3g, Cholesterol:444mg, Sodium: 1432 Total Carbohydrate: 12g, Dietary Fiber: 1g, Sugars: 2g, Protein: 35g, Vitamin A: 546%, Vitamin C: 15%, Calcium: 3%, Iron: 46%
A little bit of sugar instead of MSG will do. But there’s nothing to worry about MSG, According to the recent study, MSG doesn’t have any health issues to the human body.
Hi Litz, yes you are right there is no proven scientific studies regarding MSG that is bad for the health. Maybe in excess its bad like the ordinary table salt. Too much salt can cause health issues too.
For us who have never used MSG what do you suggest for TO TASTE ?
I have NO IDEA , a pinch , a tsp.?
Hi Winnie,
You can use minimum of 1/8 tsp.
How much msg do you put? A dash of it? I want to remove msg. What do I need to add in order to replace it?
Hi Marc, you can omit the MSG or use patis(fish sauce) instead, about 1/2 teaspoon.