Liver is distinctively rich and tender, with a deep, robust flavour while its taste is slightly sweet, earthy, and savoury.
And today, we shall be learning how to pan-fry this delicacy.
500g liver slices (beef, chicken, or pork)
Two large onions, thinly sliced
Three cloves garlic, minced
Two tablespoons of olive oil
One teaspoon paprika
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Salt and pepper to taste
Fresh herbs (parsley, thyme, or rosemary) for garnish
If using beef or pork liver, soak the slices in milk for 1-2 hours to reduce bitterness. Drain and pat dry. Season with salt, pepper, and paprika.
In a pan, heat olive oil over medium heat. Add sliced onions and sauté until golden brown. Add minced garlic and continue cooking until fragrant.
Add the liver slices in a single layer. Cook for 2-3 minutes on each side or until browned and cooked through. Be careful not to overcook, as the liver can become tough.
Garnish the pan-fried liver with fresh herbs like parsley, thyme, or rosemary. Serve hot with your favourite side dishes, such as mashed potatoes, rice, or crusty bread.