Excellent recipes with beef liver as you don’t know them. Let yourself be surprised by 5 luxurious variants that will make you fall in love with them!

Not a fan of offal?

Don’t give up on them yet!

We have prepared for you 5 wonderful recipes for beef liver, which even their opponents will like.

They are simple, quick, cheap and at the same time completely unique in taste.

Let’s enjoy it!

Stewed beef liver with tomatoes

This Beef Liver Gravy is super easy to make and yet so full of flavor! Serve it with rice or mashed potatoes and enjoy this healthy meal at any time of the day. Get the right amount of protein in your body in less than 20 minutes!

What you will need

• 500 g beef liver
• 1 teaspoon paprika
• 1 tablespoon of turmeric
• 2 cloves of garlic
• 1 tablespoon of tomato puree
• 1 tablespoon of soy sauce
• 1 onion
• 2 tomatoes
• 1 cup of water
• 2 teaspoons of beef broth
• 1 tablespoon of oil

Method

• Wash the beef liver under cold running water.
• Cut into small pieces of the same size.
• Set aside.
• Add the oil to a medium heavy-bottomed saucepan and heat over medium heat.
• Add chopped onion, chopped garlic and chopped tomatoes.
• Cook until mixture is fragrant and tender, several minutes.
• Add spices, bouillon tomato paste, soy sauce and mix.
• Add the liver and cook, stirring constantly, for 3 minutes.
• Add water, stir and cook for 5 minutes.
• Sprinkle with chopped spring onion and serve.

Roasted beef liver with Brussels sprouts and Chinese noodles

This dish will turn even the staunchest detractor into a fan of liver! Tender, seasoned pieces of beef liver sautéed together with Brussels sprouts in a fragrant sauce and served on a bed of delicate Asian noodles? This is simply a delicacy!

What you will need

• 500 g chow mein noodles
• 500 g Brussels sprouts cut in half
• 500 g beef liver, cut into bite-sized pieces
• 1 onion, cut into half rings
• 2 chopped garlic cloves
• 4 tablespoons of soy sauce
• 6 tablespoons olive oil (use more oil if needed)

Method

• Cook the noodles according to package directions.
• Drain and add to a large bowl.
• Meanwhile, heat a non-stick frying pan over medium-high heat, then add 2-3 tablespoons of oil and fry the Brussels sprouts, cut side down, stirring frequently, until lightly browned and cooked through.
• Transfer to a bowl.
• Wipe the pan with a paper towel to remove any burnt bits.
• Add 1-2 tablespoons of oil to the same pan and fry the liver in batches over medium-high heat until lightly browned and cooked through.
• Do not overfill the pan so that the liver does not cook in its own juice.
• Wipe the pan with a paper towel between batches and add oil as needed.
• Transfer the finished liver to the bowl with Brussels sprouts.
• Add 2-3 tablespoons of oil to the pan and add 1 onion cut into half rings.
• Cook over medium-high heat until the onions are lightly browned and translucent.
• Put the brussels sprouts and liver back in the pan, add 4 tablespoons of soy sauce, pressed garlic and mix everything.
• Transfer the beef liver and Brussels sprouts to the noodles and serve immediately warm.
• Enjoy your meal!

Beef liver with bacon and onion

This recipe will please all liver lovers! Tender liver fried on bacon with lots of tasty fried onions will take you back to your childhood.

What you will need

• 1/3 cup milk
• 500 g of beef liver, cut into slices
• 3 large onions, sliced
• 4 slices of bacon
• 5 tablespoons of butter
• salt to taste

Method

• Put the milk in a bowl.
• Soak the liver in it for 21 minutes to remove any bitterness.
• Meanwhile, fry the bacon in a pan.
• Place it on a paper towel, cut into 2 cm pieces and set aside.
• Keep about 1 1/2 tablespoons of bacon fat in the pan and add 2 tablespoons of butter to it.
• Add the onion and cook, stirring occasionally, for 25 minutes until caramelized.
• Transfer the onion to a plate and sprinkle with salt.
• Remove the liver from the milk and drain well.
• Return the pan to the stove and add three teaspoons of butter.
• When the foam subsides, the butter is hot enough.
• Arrange the livers in the pan, making sure not to overcrowd the pan.
• Work in batches if necessary.
• Fry for 3 minutes so the butter stays hot and doesn’t burn.
• Stir the liver and fry for another two minutes.
• It should remain pink inside.
• Serve the liver topped with onions and bacon.

Tender beef liver in a cream sauce

In this recipe, the beef liver is first fried together with onions and then stewed in a cream sauce. It makes the liver wonderfully soft and tender. Sauteed onions give them a great taste. The dish is quick and easy to prepare and tastes great with mashed potatoes, boiled rice or buckwheat.

What you will need

• 800 – 900 g beef liver
• 2 onions
• 1-2 tablespoons of vegetable oil
• 1 teaspoon of salt
• ½ teaspoon ground black pepper
• 200 – 250 g of sour cream
• herbs, to taste

Method

• Wash and dry the liver.
• Cut them into thin strips and set aside.
• Peel the onion and cut it into half rings.
• Heat the oil in a pan.
• Sauté the onion until light yellow, about 4-6 minutes.
• Add the liver to the onion and fry for about 4-5 minutes, stirring constantly.
• Season the liver with salt and pepper.
• Lower the flame.
• Add sour cream, mix and cook for 5 minutes.
• Garnish the liver with chopped herbs to taste.
• Serve beef liver with mashed potatoes.

Grilled beef liver

This grilled beef liver is nutritious and easy to prepare. The spicy marinade gives them the right twist and you won’t have to be ashamed to serve them even to the most demanding diners!

What you will need

• 500 g veal or beef liver
• red or green hot chili peppers of your choice
• 5 cloves of garlic, chopped
• 1 teaspoon paprika
• 2 teaspoons ground cumin
• 2 tablespoons of avocado oil or another healthy oil of your choice
• 1 teaspoon of sea salt
• 1/2 teaspoon ground black pepper
• 3 tablespoons of red wine vinegar
• 2 sprigs of fresh parsley

Method

• Cut the liver into strips (or into desired pieces).
• Remove the stalks from the chili pepper and chop finely.
• Separate the parsley leaves from the stems.
• Finely chop the parsley leaves and set aside for serving.
• Finely chop the parsley and set aside to use in the marinade.
• In a medium bowl, combine the liver, chilies, garlic, paprika, cumin, oil, salt, pepper, vinegar, and parsley stems.
• Let the liver marinate for about 30 minutes.
• Meanwhile, soak the bamboo skewers in water.
• If you are going to use metal skewers, there is no need to soak them.
• Put the pieces of liver on metal or bamboo skewers.
• Preheat the grill to 220 degrees Celsius.
• Grill the liver for 3 to 4 minutes on each side.
• Be careful not to overcook them and let them turn a little pink inside.
• Serve hot with chopped parsley.

What are the benefits and risks of eating beef liver?

• Beef liver has many health benefits . They are loaded with protein, iron, zinc and vitamin A.
• Zinc supports the immune system , iron is needed for the proper formation of hemoglobin and proteins are absolutely necessary for our body.
• A small amount of beef liver can provide more than the daily value for many essential nutrients and usually contains more vitamins than many fruits and vegetables.
• The recommended amount of liver consumption ranges from 100-250 g per week , depending on the age and gender of the person.
• Beef liver is also a good source of vitamin A. Although vitamin A is essential for our health, we should be careful not to take too much and risk vitamin A toxicity, or hypervitaminosis A. For this reason, it is not recommended for pregnant women to consume them.
• Beef liver is rich in copper . Again, although important for health, consuming too much copper can result in copper toxicity.
• Since the liver naturally produces cholesterol, beef liver contains roughly 274 mg of cholesterol per 100 g, making it a high-cholesterol food.
• The liver also has a high content of purines , which break down into uric acid. High levels of uric acid can cause an episode of gout.

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