Beef Liver Recipes

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it’s a fabulous alternative to your usual dinner rotation and budget-friendly.

How to Cook Beef Liver

This is how to cook beef liver on the stove perfectly to tender. Add caramelized onions and lightly breaded meat for a protein packed meal.

Prep: 20min

Serving Size: 1 oz

Nutrition Facts: servingSize 1 oz, calories 345 kcal, Carbohydrate 16 g, Protein 33 g, Fat 16 g, Saturated Fat 5 g, Trans Fat 0.3 g, Cholesterol 426 mg, Sodium 330 mg, Fiber 1 g, Sugar 3 g, unSaturated Fat 9 g

Ingredients:

• 2 lbs liver
• 1/2 tsp salt
• 1/2 tsp paprika
• 1/2 tsp coriander
• 3 tbsp olive oil
• 6 tbsp all purpose flour
• 1 c milk
• Caramelized onions
• 1 onion (sliced)
• 1 tsp brown sugar
• 1 tbsp butter

Instruction:

1. Put beef liver slices in a bowl and pour over milk. Leave for 20 minutes (or an hour or two in the refrigerator). Pour flour into another bowl and add salt, spices, and mix.
2. Remove the liver slices from the milk, pat dry and cut into 2-inch pieces. Roll each piece of liver in flour on all sides so that it is covered.
3. Transfer the liver pieces to a pan over medium high heat with already heated olive oil. Fry for 3 minutes on one side and 2 -3 minutes on the other side. This way the liver will remain pink inside and very soft. (timing depends on thickness)
4. The internal temperature for organ meat should be 160 F in the thickest part. Remember that proteins will rise another 5 degrees as they sit but much higher will make it dry out and be too firm.
5. Transfer the fried liver to a napkin to absorb excess oil. Melt the butter in a frying pan and fry the onion until soft and caramelized. Add sugar and fry the onion for another 3-4 minutes until the sugar has melted completely. Transfer the onion to a plate and place the liver pieces

Venezuelan Beef Liver and Onions

This Venezuelan Beef Liver and Onions is super flavorful and easy to make! Be a culinary adventurer and open your senses to this nutritional powerhouse meal. Plus, it’s a fabulous alternative to your usual dinner rotation and budget-friendly.

Prep: 10min

Total: 20min

Yield: 6

Serving Size: 1 serving

Nutrition Facts: calories 272 kcal, Carbohydrate 10 g, Protein 23 g, Fat 13 g, Saturated Fat 3 g, Cholesterol 316 mg, Sodium 98 mg, Sugar 2 g, servingSize 1 serving

Ingredients:

• 2 cups (480 ml) milk or buttermilk ((optional))
• 3 tablespoons (45 ml) olive oil
• 3 garlic cloves, (minced)
• 1 ½ lb (680 gr) beef liver, (sliced into strips)
• Salt and black pepper to taste
• 1 tablespoon (14 gr) butter
• 3 onions, (thinly sliced)
• ½ cup (120 ml) white wine
• Fresh parsley, (chopped)

Instruction:

1. To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from the liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver.
2. Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 – 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook liver until reaches an internal temperature of 160°F. Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.
3. Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 – 3 minutes.
4. Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.

Liver and Onions

Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium rare it’s tender and sweet.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 0.25 recipe

Nutrition Facts: servingSize 0.25 recipe, calories 225 kcal, Fat 11 g, Saturated Fat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g

Ingredients:

• 1 lb calves’ liver ((not mature beef liver*), thinly sliced)
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 medium yellow onion (thinly sliced, slices separated into rings)
• 2 tablespoons olive oil (divided)

Instruction:

1. Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
2. Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
3. Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover them with foil to keep them warm.
4. Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
5. Cook the livers briefly, about 3 minutes per side. Don’t overcook them or they’ll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
6. Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

Best Liver and Onions if You’re Scared of Liver

FAQ

Why do you soak liver in milk before cooking?

What is the best way to eat beef liver?

Do you rinse beef liver before cooking?

How is liver supposed to be cooked?