Beef Liver Recipe

➤ Introduction for Beef Liver Recipe

I mean, beef liver really is a superfood that has kind of flown under the radar for some reason. It’s packed with vitamin A, B12, iron, and protein. Seriously packed. I get it, liver sounds disgusting if you’ve never cooked it before, but I promise you, it’s not that bad when cooked properly.

Here’s the thing, everyone (and by everyone I mean you) messes it up by cooking it too long and making it rubbery. Don’t be that guy. You want to hit it with heat for a few minutes and leave it a little pink in the middle; that’s the key.

When you cook beef liver properly, it has a great meaty and rich flavor that pairs well with caramelized onions or beef. Or just make whatever creamy sauce you want. While these recipes won’t cure your liver cooking phobia, they will help you to eat something really good for you without throwing up!

➤ Why I Love This Beef Liver Recipe

• It’s close to a multivitamin only better. Beef liver is a rich source of iron, vitamin A and beneficial B vitamins. And it won’t cost a fortune either – you will find that you can get great protein value for way less than what you would spend on a steak.
• don’t worry, you don’t have to spin your wheels in the kitchen for forever. Most beef liver recipes take about 15 minutes. You can pan-fry, grill or braise it – whatever works for you.
• This is true comfort food, and something that people have made for a long time. That’s why you see so many of these recipes out there, because they work. And frankly, it also makes a lot of sense to use beef liver. It’s a way to not waste any part of the animal which feels good.

➤ Beef Liver Recipe Ingredients

Classic Liver and Onions:

•About 1 pound of beef liver, cut into thickness that isn’t too obnoxious (not too thick, not tissue–paper thin,let’s call it half an inch, moreor less).
•Two big onions, sliced any way you like! Rings, half moons, julienne, whatever makes you happy!
•1/2 cup of plain old flour.
•Some butter—like 4 tablespoons, but only put in 1 tablespoon at a time and save the others for later.

•Some kind of vegetable oil, like 2 tablespoons of whatever you have.
•1 tsp of salt. If you want to just eyeball it, who am I to judge?
•A half teaspoon of black pepper, more if you want to spice it up.
•Some garlic powder—let’s say half a tsp.
•If you want to be fancy, add 2 tablespoons of fresh parsley, chopped fine.

beef-Wrapped Liver:

•A pound of beef liver, but this time cut it into strips. About two inches-ish; don’t sweat the accuracy.
•beef strips—between eight and ten, depending how you feel or how much you like beef.
•Two tablespoons of brown sugar. Dark or light, I won’t tell.
•A teaspoon of smoked paprika for the nice smoky jolt.
•Half a teaspoon garlic powder. And you could use more frankly, if you’re a garlic person.
•Salt and pepper, no need to measure, just throw some in until it feels good.

Creamy Liver Stroganoff (for the brave, not the basic):

•1 lb beef liver (yes, I know—don’t make that face! slice it thinly, you will thank me)
•8 oz mushrooms, sliced nice, stocky pieces
•1 onion, chopped: cry if you must
•2 garlic cloves, chopped (or whatever, smash it)
•1 cup beef broth (the box stuff or homemade, I don’t judge)
•1/2 cup sour cream (full fat, or go home)
•2 tbsp flour (to thicken, not for eating straight from the flour canister, seriously who does that?)
•2 tbsp butter (don’t be a tight-*ss)
•Salt and pepper, and paprika, just sprinkle until you’re happy, you know how you like it!

➤ How to Make Beef Liver recipe

For the classic liver and onions :

1 • Prepare the liver:

•The first thing to do is take off any membranes – it’s this thin stuff that won’t taste good. Slice the liver in ½ inch slices, not too thick or thin. Pat it dry with a paper towel, so it won’t be wet or slimy. Then simply season it with salt and pepper for flavor.

2 • Roll with them onions:

•Pick out a really bigpan, put some tight Commission on getting an only- a couple of good spoonfuls of butter (don’t be shy with it!), and let it melt down over medium heat. Put the sliced onions in and allow them to soften for about 15–20 minutes. Now and then (I mean, if you were around, just give them a lazy stir – you do not have to be there). If they are done when they look soft and start to turn golden brown. Take them out and put them on the side where they can cool.

3 • Coat the liver:

•Get a shallow dish filled with the flour and mix it with salt, pepper, and garlic powder. Take those liver slices and coat them with the flour, shaking off the excess (you don’t want clumps).

4 • Cook the liver:

•In that same pan, heat up whatever butter and oil you have left over medium-high heat. Add the liver slices, and let them cook for about 2-3 minutes on each side. You want them to be brown on the outside but still a little pink on the inside – don’t make hockey pucks.

5 • Mix and serve:

•Return those caramelized onions to the pan with the liver, and give it a nice mix. Sprinkle a little chopped fresh parsley on top, and you’re done. Now it’s time to eat -just take it slow – and consider saving some for everybody else!

Wrapped Liver:

6 • Prepare the liver:

•Slice it up into strips and then use a paper towel to pat them dry. Season the liver strips with brown sugar, smoked paprika, garlic powder, salt, and pepper- rub them in good. Next, wrap the liver strips with beef and stick a toothpick through it to hold the beef in place.

7 • Cooking:

•Place the liver strips in a pan over medium heat and allow to cook for about 3-4 minutes on each side. Allow the beef to brown and crisp up, while allowing the liver to cook, but not overcook, or else they will turn out rubbery. Don’t allow it to cook too long, you don’t want to mess this up.

Creamy Liver Stroganoff:

8 • Get ingredients ready:

•Take the liver and slice it thin, coat it with flour (lightly). Don’t overdo it.

9 • Cook the veggies:

•Add the mushrooms and onion amoureux to the pan and allow to soften.Addyour garlic and enjoy the smell.

10 • Cook liver:

•Get those liver slices in there and cook em quick – maybe 1 – 2 minutes per side. Don’t just sit there and let them cook awayor your going to end up with tough gaggers.

11 • Make sauce:

•Add broth and let bubble for a minute.Take off heat, andthen stirin sourcream. You don’t want to curdle it!

➤ Beef Liver Recipe Tips & Variations

• If you soak the liver in milk for like an hour or two before cooking, the liver will not have that weird strong taste that makes people heave.
• Don’t cook Beef Liver until it is rock hard. You want pink in the center or you will hate it. If it is pink in the center, that means you did it right.
• Cook Beef Liver quickly on high heat. This is the only way to avoid it becoming shoe leather.
• If you really want to step up your game, throw in some thyme, sage, or rosemary. Your whole kitchen will smell delicious.

➤Serving Suggestions for Beef Liver Recipe

• The customary method is to combine mashed potatoes with just about any vegetable you have steaming, which is really hard to mess up, and frankly, it just works for me!
• There is also rice pilaf with sautéed greens that I have been working with. It is different, but it works very well if you are looking to switch things up a bit.
• I have also started mixing it with pasta and making it creamy with stroganoff sauce. It sounds weird, but surprisingly, it actually tastes pretty good.

If you enjoyed making these beef liver recipes, you definitely need to try our beef jerky recipe. It is another way to load up on a bunch of protein without spending a lot or being judged for eating liver when you are out with friends!

➤ Storage and Leftovers

• Use fresh liver within a day or two of buying, and it’s best to keep it in the coldest part of your refrigerator.
• Don’t let it sit around for too long. If you have leftover cooked liver, put it in something airtight, and it should be good for about 3 days in the fridge.
• You can freeze raw liver up to 4 months, but cooked liver only lasts like 2-3 months in the freezer before it tastes gross.
• When you reheat it, do it softly and don’t kill it again. Nobody wants to eat that tough liver twice.

➤ Beef liver Recipe FAQs

Q: How do I make liver less “livery”?

⤷ A: Soak it in milk for an hour or two before you cook it. When you buy it, make sure it is as fresh as possible, don’t overcook it! Seriously – nobody wants liver to taste like liver.

Q: Best way to tell when it’s done?

⤷ A: The inside should still be just a little pink when you cut into it, and it should bounce back when you poke it with a fork. You overcook it and turn it into tough, grainy rubble – even dogs won’t eat it.

Q: Can I use chicken liver in place of beef liver?

⤷ A: Yes, but chicken liver cooks much faster (like 1-2 minutes at the most per side). It also isn’t as strong flavored so you won’t scare off your guests.

Q: Why is my liver tough and chewy?

⤷ A: You cooked it too long! Liver should be cooked quickly and over high heat, and kept a little pink, or it becomes something you could use as a hockey puck!