Pan-Fried Liver with Onions
A timeless comfort dish that's budget-friendly and packed with bold flavor. Tender strips of liver, marinated in garlic and black pepper, pair perfectly with golden caramelized onions. On the table in under 30 minutes!
🛒 Ingredients
6 servings
- 500 g (1 lb) beef liver, sliced
- 1 large onion, thinly sliced into rings
- 2 garlic cloves, minced
- 1/2 tsp ground black pepper
- Salt to taste
- 4 tbsp olive oil
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Directions
- 1
Cut the liver slices into strips, rinse under cold water, then pat dry with paper towels.
- 2
In a bowl, season the strips with salt, black pepper, and minced garlic. Toss well to coat evenly. Cover and refrigerate for 15 minutes to marinate.
- 3
Heat the olive oil in a large skillet over high heat until shimmering.
- 4
Add the liver strips and cook, stirring occasionally, for 5 to 7 minutes.
- 5
When the liver is nearly cooked through, add the sliced onions to the pan. Continue cooking until the onions are soft and lightly golden.
- 6
Remove from heat and serve immediately with white rice, mashed potatoes, or crusty bread.
💡 Chef's Tip
Don't overcook the liver — it should remain slightly pink inside for the best tenderness. A squeeze of fresh lemon juice just before serving brightens all the flavors beautifully.
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