simple beef liver recipe

Written ByJenny Smyth Posted on
simple beef liver recipe
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The Best simple beef liver recipe

I’ve always been a fan of simple beef liver recipes, and this one is a staple in our household. It’s a classic dish that never goes out of style, and it’s incredibly easy to make.

The key to this recipe is to use high-quality ingredients, especially the beef liver itself. I like to use grass-fed beef liver for its rich flavor and tender texture.

Once you have the right ingredients, the rest of the recipe is a breeze. Simply slice the liver into thin pieces, season with salt and pepper, and sauté it in a hot pan with some oil until it’s cooked through.

Serve it up with some crusty bread or over mashed potatoes, and you’ve got a delicious meal that’s sure to please even the pickiest eaters. My kids love this recipe because it’s so versatile – we can serve it as a main course, or add it to a salad or wrap for a quick lunch.

And let’s not forget the health benefits – beef liver is packed with iron and other essential nutrients that are perfect for growing kids like mine. I like to make a big batch of this recipe on the weekends and freeze it for future meals.

It’s one of those recipes that gets better with time, and I know my family will love it just as much tomorrow as they do today.

Simple Beef Liver

Simple Beef Liver

4.6 from 1811 votes

This quick beef liver recipe delivers tender, flavorful liver with a savory onion gravy. It is a classic dish that is both nutritious and satisfying.

Prep Time10 mins
Cook Time15 mins
Resting Time0 mins
Total Time25 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Liver

1 lb beef liver, sliced into 1/2-inch pieces
1/2 cup all-purpose flour
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil

For the Onion Gravy

2 large onions, thinly sliced
2 tbsp butter
1 cup beef broth
1 tbsp Worcestershire sauce
1 tbsp fresh parsley, chopped (optional)

👨‍🍳Directions

1Rinse the beef liver slices under cold water and pat them dry with paper towels.
2In a shallow bowl, combine the flour, salt, and black pepper.
3Dredge each liver slice in the seasoned flour, shaking off any excess.
4Heat the olive oil in a large skillet over medium-high heat until it shimmers.
5Add the liver slices in a single layer and cook for 2 to 3 minutes per side until they are golden brown and just cooked through.
6The liver should be slightly firm to the touch but still tender in the center.
7Transfer the cooked liver to a plate and cover loosely with foil to keep warm.
8Reduce the heat to medium and add the butter to the same skillet.
9Once melted, add the sliced onions and cook, stirring occasionally, for 5 to 7 minutes until they are soft and caramelized.
10The onions should be deep golden brown and very fragrant.
11Pour the beef broth and Worcestershire sauce into the skillet with the onions.
12Bring the mixture to a simmer over medium heat, scraping up any browned bits from the bottom of the pan.
13Let it simmer for 2 to 3 minutes until the gravy thickens slightly.
14Return the liver to the skillet, spoon the gravy over the top, and heat for 1 minute.
15Garnish with fresh parsley if desired.

🔧Equipment

Large skillet
Mixing bowl
Tongs
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 320mg🧂Sodium: 780mg🌾Total Carbs: 20g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 28g

📝Notes

Soak the liver in milk for 30 minutes before cooking to reduce its strong flavor. Do not overcook the liver as it becomes tough and dry. Serve immediately with mashed potatoes or rice.

Watch Video Of How Simple Beef Liver Works

This simple beef liver recipe has been a staple in our household for years – my family loves how easy it is to make and how deliciously tender each piece turns out every time!

One thing we like about this recipe is how well-reheated leftovers hold up – whether we’re talking refrigerated leftovers from last night’s dinner or frozen ones from weeks ago when we first made them fresh outta oven,

❓ Frequently Asked Questions About Beef Liver

1. Do I have to soak the liver in milk?

Yes, I recommend it. Soaking the liver in milk for 30 minutes to an hour helps draw out any bitterness and makes the texture more tender. If you are short on time, even 15 minutes helps, but the longer soak gives the best results.

2. How do I know when the liver is cooked properly?

Beef liver cooks fast. You want it browned on the outside but still slightly pink in the center. Cut into the thickest piece to check. If it is gray all the way through, it is overcooked and will be tough. Aim for about 2 to 3 minutes per side over medium high heat.

3. Can I use frozen liver for this recipe?

Yes, you can use frozen liver, but you need to thaw it completely first. Place it in the refrigerator overnight or in a bowl of cold water for a few hours. Pat it dry before soaking in milk. Do not cook it frozen because it will release too much water and steam instead of searing.

4. What can I serve with beef liver?

I usually serve it with mashed potatoes or buttery egg noodles. The creamy starch balances the rich liver. Sauteed greens like spinach or kale also work well. Some people like it with caramelized onions and a side of crusty bread to mop up the pan sauce.

5. Can I make this recipe dairy free?

You can skip the milk soak and just rinse the liver quickly, though the flavor will be stronger. Use olive oil or coconut oil instead of butter. The onions will still caramelize nicely in oil, but the sauce will be less rich. It still tastes good, just a bit different.

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