Beef Liver Recipe
on Jul 19, 2022
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If you enjoy beef liver, add this recipe to your collection. It takes just 30 minutes to make and the liver is perfectly seasoned.
You’ll only need a handful of ingredients to prepare this tasty beef liver and it’s ready to enjoy in 30 minutes. Serve it with your favorite sides for an easy week-night meal.
What Does Beef Liver Taste Like?
Similar to other organ meats, beef liver has an aftertaste that’s slightly metallic. Cooked properly, beef liver is tender and creamy in texture.
Ingredients You’ll Need
- beef liver
- garlic powder
- smoked paprika
- onion
- olive oil
- salt and pepper
- optional chopped parsley for garnish
(Note: Full recipe is at the bottom of the post)
How to Cook Beef Liver
- Cut the liver into strips and pat dry with paper towels. Sprinkle it with salt, pepper, garlic powder and smoked paprika.
- Heat olive oil in a large nonstick skillet over medium heat. Add the onions and cook, stirring often, for about 7 minutes until golden brown and caramelized. Transfer the onions to a plate and cover with foil.
- Add the remaining tablespoon of olive oil and reduce the heat to medium. Add the liver slices and cook in batches if needed.
- Cook the liver for about 3 minutes per side. Serve and enjoy!
Tips and Tricks
- Calf liver is mild in flavor and has a soft texture. If you can’t source calf liver, mature cow’s liver can be used. You’ll want to soak the liver in milk to reduce the metallic aftertaste.
- Liver is best cooked to medium-rare and still slightly pink in the middle. Overcooked liver tends to be grainy and tough.
- According to guidelines from the USDA, beef liver should be cooked to an internal temperature of 160°F.
How to Store Beef Liver
Leftover beef liver should be placed in an airtight container and stored in the fridge for 3-4 days. You can also freeze beef liver by placing it into a freezer-safe container and storing in the freezer for up to three months.
How to Tenderize Beef Liver
Buttermilk helps to tenderize beef liver and also removes some of the metallic aftertaste. Place the liver in a bowl and cover with buttermilk. Refrigerate for at least two hours before cooking. Liver can also be soaked in vinegar, lemon or lime juice, or even overnight in water to reduce some of the metallic aftertaste. To avoid liver that’s tough or grainy, cook it to medium-rare while it’s still slightly pink in the middle.
Why Do You Soak Liver In Milk Before Cooking?
Soaking liver in milk or buttermilk for a couple hours before cooking helps to both tenderize the meat and reduce the metallic aftertaste.
Do You Rinse Liver After Soaking It In Milk?
It isn’t necessary to rinse the liver after soaking it in milk or buttermilk. The choice is up to you.
Easy Beef Liver Recipe
Ingredients
- 1 lb beef liver, thinly sliced
- ½ teaspoon garlic powder
- ½ teaspoon smoked paprika
- 1 medium onion, thinly sliced
- 2 tablespoons olive oil, divided
- salt and pepper, to taste
- Optional chopped parsley, for garnish
Instructions
- Cut the liver into thin slices and blot dry with paper towels. Sprinkle it with salt, pepper, garlic powder and smoked paprika.
- Heat 1 tablespoon of olive oil in a large nonstick skillet over medium to medium-high heat. Add the onions and cook, stirring often, for about 7 minutes until golden brown and caramelized.
- Transfer the onions to a plate and cover with foil.
- Carefully wipe the skillet clean with paper towels. Add the remaining tablespoon of olive oil and reduce the heat to medium. Add the liver slices and cook in batches if needed.
- Cook the liver for about 3 minutes per side. Avoid overcooking as the liver will be tough.
- Serve the cooked liver topped with the sautéed onions.
Nutrition information provided is an estimate only and will vary based on ingredient brands and cooking methods used.
Thank you beef liver was so delicious