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–+ servings
picture of fried liver pieces garnishd wit parsley leaves and lemn slices.

Beef Liver With Onions

Hanaa Idouz
A classic dish. Tender and flavorful if you're after the health benefits of offals with simple ingredients you'd be pleased to know that liver has the highest protein content of all organ meats.
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Prep Time 40 minutes
Cook Time 5 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 2 people
Calories 976 kcal

Ingredients
  

  • 17  oz (500g) liver
  • 1 onion large
  • 1 garlic
  • 2 cup whole milk
  • 1 cup flour
  • 4 tablespoon olive oil
  • 1 teaspoon paprika
  • ½ teaspoon oregano
  • 2 teaspoon salt or to taste
  • ⅓ teaspoon ground black pepper or to taste

Instructions
 

  • Remove the thin membrane with your finger and any tubes. Slice liver into thin strips.
  • Run the liver slices under cold water then soak them in a small bowl with enough milk for 15-20 minutes.
  • Peel and cut the yellow onions and garlic into thin slices.
  • Over medium heat place a large skillet and drizzle with olive oil. Fry the sliced onions until golden brown. Add garlic and fry for another 2 minutes. Transfer onions to a large bowl.
  • Place liver on a bunch of paper towels to remove any extra moisture.
    Season with salt and pepper on both sides
  • Coat the beef liver in the all purpose flour mixture containing oregano, paprika, salt and pepper.
  • Add more olive oil to the pre-heated pan in medium-high heat and fry the liver pieces for 2-3 minutes on each side.

Notes

Use most of the salt to season the liver on bot sides and leave the rest for the flour mixture.
It is best not to overcook the liver as the texture gets grainy which most people don't appreciate and becomes a total turn off, it is done as soon as the juices run clear.
The secret to making liver more pleasant to taste is to load it with onions, garlic spices and herbs.
Bring the liver to room temperature instead of coking it straight from the fridge.
Use a large non-stick frying pan or a big cast iron skillet and only cook the liver pieces in batches to avoid overcowding the pan.

Nutrition

Serving: 1servingCalories: 976kcalCarbohydrates: 75gProtein: 64gFat: 45gSaturated Fat: 12gPolyunsaturated Fat: 5gMonounsaturated Fat: 23gTrans Fat: 0.4gCholesterol: 692mgSodium: 2590mgPotassium: 1308mgFiber: 3gSugar: 14gVitamin A: 41619IUVitamin C: 8mgCalcium: 350mgIron: 15mg
Keyword beef, liver
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