How To Cook Beef Liver

My beef liver recipe features perfectly cooked beef liver with soft, caramelized onions. Pan-seared with butter, the beef liver is soft, tender, and flavorful. Watch how I make this in my kitchen in the video below!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 328kcal

Author Arman Liew

Ingredients

21 ounces beef liver
3/4 cup buttermilk
1 tablespoon olive oil
2 teaspoons salt
1/2 teaspoon black pepper
1 onion sliced into strips
3 cloves garlic minced
1/4 cup all-purpose flour
2 tablespoons butter

Instructions

Soak the beef liver in the buttermilk and let it rest in the refrigerator for 10 minutes or up to an hour.
Discard the buttermilk and pat dry the beef livers with paper towels.
Season on both sides with salt, pepper, and paprika, and dredge in flour. Shake off any excess.
In a frying pan, melt the butter and cook the livers for 3 minutes on each side until they change color. Remove them from the pan once cooked.
Add oil to the pan, along with the onions. Cook until they become tender with occasional stirring.
Bring back the liver to the pan and cook together for another minute.

Video

Notes

TO STORE. Refrigerate leftovers in a sealed container and consume it within 2-3 days.

TO FREEZE. Although I don’t prefer freezing beef, you can freeze leftovers in a ziplock bag and use it within 2-3 months.

TO REHEAT. I recommend reheating beef liver in the oven until it's warmed up. Sprinkle broth or brush with water to lock in the moisture.

Nutrition