Sautéed Beef Liver - Ginisang Atay ng Baka

Sautéed Beef Liver

When it comes to Philippines cuisine beef liver is one of the common main ingredients and this particular dish is one of the favorites among many. This dish is easy to make and fairly cheap. This is a sauteed version.

Sauteed Beef Liver - Ginisang atay ng baka

Most western cultures probably have never heard of it being done this way before, but for most Filipinos it is a pretty common one or at least where I came from.

For those in western cultures, try it this way. You might like it.

Ingredients:

1 Lb Beef liver cut in 1 in. wide by ½ in. long pieces

4 Tbs. Soy sauce

1 Small tomato, seeded and diced

1 Small onion cut in half and sliced crosswise

1 Tsp. Ground black pepper

4 Cloves of garlic peeled and smashed

¼ Cup of water

½ Tsp. MSG

½ Red bell pepper cut in strips

Corn oil for frying

Directions:

In a medium sized frying pan heat 2 Tbs. corn oil and saute garlic until golden brown. Next add tomatoes and saute for 2 minutes. Then add beef liver, soy sauce, ground black pepper and saute for another 2 minutes. Cover and let simmer for 5 minutes on medium low heat. Remove cover, stir, add onion, and ¼ cup of water. Recover, bring to a boil, and let it simmer for another five minutes on medium low heat. When done add salt & pepper if needed. Then add the red bell pepper, stir and cover. Let it set for five minutes before serving. Serve with rice. Enjoy!

Note:

Do not cook the liver more than 15 minutes total. Over cooking the liver will make it tough and chewy.

Ingredients: Sauteed Beef Liver - Ginisang atay ng baka

Sauteed Beef Liver - Ginisang atay ng baka

Sauteed Beef Liver - Ginisang atay ng baka

Sauteed Beef Liver - Ginisang atay ng baka

p5rn7vb
You can leave a response, or trackback from your own site.
.

10 Responses to “Sautéed Beef Liver”

  1. Arthur Johnson says:

    all recips and food are great I have tried some and plan trying all thank you, please e-mail me with further recipes and up dates thank you again, Arthur Johnson

  2. Arthur,

    Thank you for leaving a positive comment, unfortunately due to the high number of requests for recipes I am not able to e-mail recipes. You may print it from here if you wish and as far as updates you can sign up by filling out the “e-mail alerts form” that way you will recieve an e-mail automatically everytime a new post is published.

    Cheers,
    -Robert

  3. Cherrie Echon says:

    I’ve been looking for this recipe and thank goodness you posted it here online! But i know this recipe as Afritadang atay ng baka. That’s what my auntie told me though. Anyway, i have 2 recipe books and they both don’t have this recipe. Thanks again!

  4. mimi says:

    thanks for posting. i am really looking for this kind of beef liver recipe. waiting for your other beef liver recipes…. thanks again

  5. tristan says:

    mr. robert, can i used chicken liver instead? will it affect the taste? thanks for your helpful recipes! God bless you and your family always!

  6. Tristan,

    I never use chicken liver on this particular recipe. I suppose you can, but you know chicken liver taste a little different that the beef. Go ahead and try it and let me know how it goes.

    -Robert

  7. Marie says:

    Since i don’t eat beef, i might use chicken liver for this recipe, ty for this post

  8. Joan Brawner says:

    I love these recipes..they mind me of long forgotten recipes my mother made for me in the Philippines that I haven’t had in so long…thanks

  9. cel says:

    thank God i ound this recipe. i’ve been searching this yesterday.thank u so much for posting!:)

  10. Hi Cel,

    You’re welcome. Just remember “not” to overcook it. Stay below 15 minutes and if you can cook it for ten minutes that’s even better.

    Cheers,

    Robert Colinares

Leave a Reply

Powered by WordPress | Designed by: MMORPG Games | Thanks to Game Music, VPS Hosting and Shared Hosting