500 g beef or lamb liver (sliced into bite-size pieces)2 large onions (thinly sliced)3 tbsp butter or oil2 cloves garlic (minced)1 cup beef broth1 tbsp flour (optional, for thicker sauce)1 tsp paprika½ tsp black pepper½ tsp salt (adjust to taste)1 tbsp vinegar or lemon juice (helps reduce bitterness)Fresh parsley (for garnish) Instructions1. Prepare the LiverRinse the liver and pat dry.Optional (recommended): soak in milk or water with lemon for 20–30 minutes to reduce strong flavor.2. Caramelize the OnionsHeat 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.3. Cook the LiverIn 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.4. Make the SauceAdd 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.5. CombineReturn liver and onions to the pan.Add vinegar or lemon juice.Simmer for 5 minutes until everything is coated in rich sauce. Serving IdeasServe with mashed potatoes Or fresh bread to soak up the sauceAdd rice or couscous for a Moroccan twist Pro TipsDon’t overcook the liver → it should stay soft and slightly pink insideAdding vinegar or lemon balances the strong tasteCaramelized onions are key for sweetness and depth
Liver and Onions Recipe
