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A talented female chef, wearing a stylish apron, elegantly presenting a beautifully cooked Beef Liver dish on a pristine white plate. The liver is perfectly cooked with a touch of pink in the center, garnished with fresh thyme and a lemon wedge. The dish is accompanied by creamy garlic mashed potatoes and a bundle of steamed asparagus. The bright, sunny kitchen features wooden flooring, white cabinets, and a large window letting in natural sunlight, creating a warm, inviting atmosphere.

Beef Liver Easy Ways to Cook it at Home

This classic pan-fried beef liver recipe is a delicious and nutrient-dense meal that brings out the best in this humble organ meat. With a few simple preparation techniques, including soaking in milk and seasoning just right, you can create a tender and flavorful dish. Perfectly paired with caramelized onions and mashed potatoes, this recipe makes for a hearty and satisfying meal.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Main Course
Cuisine American
Servings 4
Calories 280 kcal

Equipment

  • - Large skillet
  • - Mixing bowl
  • - Paper towels
  • - Cutting board
  • - Sharp knife
  • - Tongs

Ingredients
  

  • 1 lb beef liver sliced
  • 1 cup milk for soaking
  • 1 cup all-purpose flour optional, for dredging
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 1 large onion thinly sliced
  • 1 tbsp balsamic vinegar optional, for onions
  • Fresh parsley for garnish optional

Instructions
 

  • Prepare the Liver: Rinse the liver under cold water and pat dry with paper towels. Trim any tough connective tissue.
  • Soak: Place the liver in a bowl and cover it with milk. Let it soak for 30-40 minutes to reduce its strong taste.
  • Season & Dredge: Drain and pat the liver dry. Season both sides with salt, pepper, and garlic powder. Optionally, dredge each slice lightly in flour for a crispy coating.
  • Cook the Onions: In a large skillet, heat 1 tbsp butter and 1 tbsp olive oil over medium heat. Add sliced onions and sauté until caramelized (about 10 minutes). If desired, add balsamic vinegar in the last few minutes for extra flavor. Remove and set aside.
  • Pan-Fry the Liver: Add the remaining 1 tbsp butter to the skillet. Increase heat to medium-high and add the liver slices in a single layer. Cook for 2-3 minutes per side until browned but still slightly pink inside.
  • Serve: Top with caramelized onions and garnish with fresh parsley. Serve with mashed potatoes or buttered vegetables for a complete meal.