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Introduction
Pan-fried beef liver with onions and crispy potatoes is a classic comfort dish rooted in rustic European cuisine. Rich in iron and flavor, liver becomes tender and savory when cooked properly—especially when paired with golden caramelized onions and crunchy potatoes. This hearty meal is economical, deeply satisfying, and perfect for a nourishing family dinner.
Ingredients
For the Liver and Onions:
500g (1.1 lb) beef liver, sliced into thin strips
2 large onions, thinly sliced
2 tablespoons flour (optional, for dredging)
Salt and freshly ground black pepper
1/2 teaspoon smoked paprika (optional)
2 tablespoons butter
1 tablespoon olive oil
A splash of milk (to soak the liver, optional but recommended)
For the Crispy Potatoes:
500g (1.1 lb) waxy potatoes, peeled and diced
2 tablespoons olive oil
1 teaspoon garlic powder
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
Preparation
Step 1: Prepare the Liver
Soak the liver slices in milk for 30 minutes to reduce bitterness. Drain and pat dry.
Season the liver with salt, pepper, and smoked paprika. Lightly dredge in flour if desired (for a crispy exterior).
Step 2: Cook the Onions
In a large skillet over medium heat, melt butter with a bit of olive oil.
Add the sliced onions and cook slowly, stirring often, until golden and caramelized (about 15–20 minutes). Remove and set aside.
Step 3: Fry the Liver
In the same skillet, add a little more oil if needed.
Fry the liver slices over medium-high heat for about 2–3 minutes per side. Avoid overcooking—they should be just browned outside and slightly pink inside.
Return the onions to the skillet, toss with the liver, and heat together for 1–2 minutes.
Step 4: Make the Crispy Potatoes
While the liver cooks, parboil the diced potatoes in salted water for 5 minutes, then drain and dry.
Heat olive oil in a separate skillet and add the potatoes. Season with salt, pepper, and garlic powder.
Fry over medium-high heat, stirring occasionally, until golden brown and crispy (about 15 minutes).
Tips for Serving and Storing
Serve hot, garnished with fresh parsley.
Accompany with a wedge of lemon or a spoonful of Dijon mustard for extra zing.
Leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat gently to avoid drying out the liver.
Variant
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