Here’s a classic and flavorful liver recipe that’s tender, savory, and easy to make:
Pan-Fried Liver with Onions
Serves: 2–3
Ingredients
- 1 pound (450 g) beef, calf, or chicken liver
- 2 tablespoons butter or oil
- 1 large onion, thinly sliced
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika (optional)
- 2 tablespoons flour (optional, for light coating)
- Fresh parsley for garnish
Instructions
- Prepare the liver
- Rinse liver and pat dry.
- Remove any membranes or connective tissue.
- Optional: lightly coat slices in flour seasoned with salt, pepper, and paprika for a crispy exterior.
- Cook the onions
- In a skillet, melt 1 tablespoon butter over medium heat.
- Add onions and sauté until soft and golden, about 8–10 minutes. Remove from pan and set aside.
- Cook the liver
- In the same skillet, add remaining butter or oil.
- Add liver slices and cook 2–3 minutes per side (for medium). Avoid overcooking—they become tough if cooked longer.
- Combine and serve
- Return onions to the skillet and mix with the liver.
- Garnish with fresh parsley. Serve immediately with mashed potatoes, rice, or crusty bread.
💡 Tips:
- Soaking liver in milk for 30 minutes before cooking can reduce bitterness.
- Chicken liver cooks even faster—about 1–2 minutes per side.
- Pair with a splash of balsamic vinegar or a squeeze of lemon for extra flavor.
If you want, I can also give a creamy liver and bacon recipe that’s rich and perfect over pasta or toast.
Do you want me to provide that version?
