Beef Liver Recipe

If you like beef liver, you should try this dish. It just takes 30 minutes to prepare, and the liver is wonderfully seasoned.

You’ll only need a few ingredients to make this scrumptious beef liver, and it’ll be done in 30 minutes. Serve it with your favorite sides for a quick weeknight dinner.

What Does Beef Liver Taste Like?

Beef liver, like other organ meats, has a somewhat metallic aftertaste. Beef liver is soft and creamy when cooked correctly.

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

  • Pat the liver dry with paper towels after cutting it into strips. Season with salt, pepper, garlic powder, and smoked paprika to taste.
  • In a large nonstick skillet over medium heat, heat the olive oil. Cook, stirring often, for approximately 7 minutes, or until golden brown and caramelized.Cover the onions with foil and set aside.
  • Reduce the heat to medium and add the remaining tablespoon of olive oil. Cook the liver slices in batches if necessary.
  • Cook the liver for 3 minutes on each side. Serve and have fun!

Tips and Tricks

  • Calf liver has a mild taste and a soft texture. If calf liver is unavailable, adult cows liver may be substituted. To minimize the metallic aftertaste, immerse the liver in milk.
  • Cook the liver until it is medium-rare and still slightly pink in the center. Overcooked liver is gritty and harsh.
  • Beef liver should be cooked to an internal temperature of 160F, according to USDA standards.

How to Store Beef Liver

Leftover beef liver should be kept in an airtight container in the refrigerator for 3-4 days. Beef liver may also be frozen by putting it in a freezer-safe container and keeping it in the freezer for up to three months.

How to Tenderize Beef Liver 

Buttermilk aids in the tenderization of beef liver while also removing some of the metallic flavour. Cover the liver with buttermilk in a bowl. Refrigerate for a minimum of two hours before cooking. To lessen the metallic flavor, liver may be soaked in vinegar, lemon or lime juice, or even in water overnight. To prevent tough or gritty liver, cook it to medium-rare while remaining somewhat pink in the center.

Why Do You Soak Liver In Milk Before Cooking?

Soaking liver in milk or buttermilk for a few hours before cooking helps to tenderize the meat while also reducing the metallic flavor.

Do You Rinse Liver After Soaking It In Milk?

It is not required to rinse the liver after it has been soaked in milk or buttermilk. It is entirely up to you to make your decision.

Easy Beef Liver Recipe

If you enjoy beef liver, add this recipe to your collection. It takes just 30 minutes to make and the liver is perfectly seasoned.


Servings: 4servings


  • 1lbbeef liverthinly sliced
  • teaspoongarlic powder
  • teaspoonsmoked paprika
  • 1medium onionthinly sliced
  • 2tablespoonsolive oildivided
  • salt and pepperto taste
  • Optional chopped parsleyfor garnish


  • Thinly slice the liver and pat dry with paper towels. Season with salt, pepper, garlic powder, and smoked paprika to taste.
  • In a large nonstick skillet, heat 1 tablespoon olive oil over medium-high heat. Cook, stirring often, for approximately 7 minutes, or until golden brown and caramelized.
  • Cover the onions with foil and set aside.
  • Wipe the skillet clean with paper towels. Reduce the heat to medium and add the remaining tablespoon of olive oil. Cook the liver slices in batches if necessary.
  • Cook the liver for 3 minutes on each side. Overcooking will result in tough liver.
  • Serve the cooked liver with the sautéed onions on top.


Why do you soak liver in milk before cooking?

Soak the liver for 30-60 minutes in a dish or basin of milk. This is a key step in getting rid of the bitter taste in the liver. Season the liver well with salt and pepper, and set it aside at room temperature while you prepare the additional ingredients.

What is the best way to eat beef liver?

Just keep in mind that raw liver is somewhat chewy, so cut it into thin slices or little cubes before eating it. To save time, slice the liver once it has thawed and then freeze the slices. The taste of the liver you’re dealing with is likewise affected by its age.

Is beef liver a healthy meat?

Liver is high in protein, iron, and B vitamins. It’s also one of the greatest sources of vitamin A found in animals. For example, one serving of cow liver has more than 100% of your daily vitamin A needs.

Should beef liver be soaked before cooking?

The trick to excellent liver and onions is to bathe them in milk before cooking. Please do not skip this step! Some individuals believe that liver has a bitter or gamey flavor. Soaking it in milk for 1-2 hours before cooking eliminates most of the bitter flavour.

Do you rinse liver before soaking in milk?

Rinse liver slices gently with cold water and blot dry with paper towels. Pour enough milk to cover in a shallow dish. Allow to stand while preparing the onions, or put aside for longer if time allows. Soaking will get rid of any bitterness.

Is it better to soak liver in milk or vinegar?

Milk. While we are used to soaking liver in vinegar or lemon to remove odors and eradicate any leftover poisons, American and European chefs recommend soaking liver in milk. Yes, you read it correctly: milk! They suggest that, in addition to removing the poisons found in raw liver, milk helps tenderize it…

What is the tastiest liver to eat?

Beef liver is maybe the most nutritious and healthful meat you can eat – and it’s tasty when prepared properly! Beef liver is perhaps the most nutritious food on the planet, gram for gram. This nutrient-dense organ meat is high in vitamin B12, copper, and a variety of other vital components.

Why is beef liver hard after cooking?

Make sure not to overcook it! Any chef will tell you that the most important guideline to follow while preparing beef liver is to not overcook it. To achieve the finest taste and softest texture, serve any sort of liver medium, or medium to rare. When liver is overcooked, it becomes tough and loses its delicate texture.

How often should you eat beef liver?

Berkeley Wellness advises eating modest amounts of liver only on occasion, while the Weston A. Price Foundation advises eating no more than a 4-ounce dish once or twice each week.

What is the disadvantage of beef liver?

Consuming too much vitamin A, swallowing copper, and absorbing antibiotics found in the liver are all hazards linked with eating cow liver.

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