Ingredients
500 g beef or lamb liver (sliced into bite-size pieces)
2 large onions (thinly sliced)
3 tbsp butter or oil
2 cloves garlic (minced)
1 cup beef broth
1 tbsp flour (optional, for thicker sauce)
1 tsp paprika
½ tsp black pepper
½ tsp salt (adjust to taste)
1 tbsp vinegar or lemon juice (helps reduce bitterness)
Fresh parsley (for garnish)
Instructions
- Prepare the Liver
Rinse the liver and pat dry.
Optional (recommended): soak in milk or water with lemon for 20–30 minutes to reduce strong flavor.
- Caramelize the Onions
Heat 1 tbsp butter/oil in a pan.
Add sliced onions and cook on medium heat until soft, golden, and slightly sweet (10–15 minutes).
Remove and set aside.
- Cook the Liver
In the same pan, add remaining butter/oil.
Add liver pieces in a single layer.
Cook 2–3 minutes per side (do not overcook or it becomes tough).
Remove and set aside.
- Make the Sauce
Add garlic to the pan and sauté briefly.
Sprinkle flour (optional), stir for 1 minute.
Pour in beef broth, paprika, salt, and pepper.
Simmer until slightly thickened.
- Combine
Return liver and onions to the pan.
Add vinegar or lemon juice.
Simmer for 5 minutes until everything is coated in rich sauce.
Serving Ideas
Serve with mashed potatoes
Or fresh bread to soak up the sauce
Add rice or couscous for a Moroccan twist
Pro Tips
Don’t overcook the liver → it should stay soft and slightly pink inside
Adding vinegar or lemon balances the strong taste
Caramelized onions are key for sweetness and depth