A classic comfort food dish featuring tender liver roasted and sautéed with sweet caramelized onions. Rich in flavor and packed with protein, this hearty meal is popular in many cuisines around the world.
Prep Time
15 minutes
Cook Time
25 minutes
Total Time
40 minutes
Servings: 4
Ingredients
- 1½ lb (700 g) beef liver or calf’s liver
- 3 large onions, sliced
- 3 tablespoons olive oil
- 2 tablespoons butter
- 3 garlic cloves, minced
- 1 teaspoon paprika
- ½ teaspoon ground cumin
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 tablespoon Worcestershire sauce (optional)
- 1 tablespoon fresh parsley, chopped
- Lemon wedges, for serving
Instructions
Step 1: Prepare the Liver
Rinse the liver under cold water and pat dry with paper towels.
Remove any visible membranes and cut into bite-sized strips or pieces.
For a milder flavor, soak the liver in milk for 30 minutes, then drain and pat dry.
Step 2: Caramelize the Onions
Heat 1 tablespoon olive oil and the butter in a large skillet over medium heat.
Add the sliced onions and cook for 12–15 minutes, stirring occasionally, until golden brown and caramelized.
Transfer the onions to a plate.
Step 3: Season the Liver
In a bowl, toss the liver with:
- Paprika
- Cumin
- Salt
- Black pepper
Step 4: Cook the Liver
Heat the remaining olive oil in the skillet over medium-high heat.
Add the liver in a single layer and cook for 2–3 minutes per side until browned.
Avoid overcooking, as liver can become tough.
Step 5: Combine
Return the onions to the skillet.
Add the garlic and Worcestershire sauce.
Cook for 2–3 minutes, stirring gently to combine all the flavors.
Step 6: Finish and Serve
Sprinkle with fresh parsley.
Serve hot with lemon wedges on the side.