Description
Tender beef liver cooked gently and finished in a rich, savory cream sauce with onions an old-fashioned, nutrient-dense comfort dish.
Ingredients
Scale
- 1 lb beef liver, sliced
- 1 cup milk (for soaking)
- 2 tbsp butter
- 1 tbsp olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tbsp all-purpose flour
- 1/2 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- Fresh parsley for garnish (optional)
Instructions
- 1. Place sliced beef liver in a bowl and cover with milk. Soak for 30 minutes, then drain and pat dry.
- 2. Season liver lightly with salt and pepper.
- 3. Heat butter and olive oil in a large skillet over medium heat.
- 4. Add onions and cook until soft and lightly caramelized. Remove and set aside.
- 5. Lightly dust liver slices with flour.
- 6. Add liver to the skillet and cook for 2–3 minutes per side until browned but still tender. Remove and set aside.
- 7. Add garlic to the skillet and cook for 30 seconds.
- 8. Pour in beef broth and heavy cream, scraping up any browned bits.
- 9. Simmer sauce for 3–5 minutes until slightly thickened.
- 10. Return liver and onions to the skillet and simmer gently for 2 minutes.
- 11. Garnish with parsley and serve warm.
Notes
- Do not overcook liver or it will become tough.
- Serve with mashed potatoes, rice, or buttered noodles for a classic pairing.
- Prep Time: 35 minutes
- Cook Time: 15 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: European
Nutrition
- Serving Size: 1 portion
- Calories: 360
- Sugar: 4g
- Sodium: 520mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 32g
- Cholesterol: 430mg
Keywords: beef liver recipe, liver in cream sauce, traditional liver dish