Liver Piquant
Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn’t have to be boring.
YIELD
2 servingsPREP
10 minCOOK
10 minREADY
30 minIf you grew up thinking liver was punishment food, this recipe might change your mind.
The liver gets a quick flour coating and cooks fast in butter, staying tender instead of tough and chalky.
Then you make a quick pan sauce with the drippings, lemon juice, sliced olives, and mushrooms that cuts the liver’s richness with bright, briny flavors.
Kitchen Tips
- Don’t overcook the liver - 6-7 minutes total is plenty, and it should still be slightly pink inside
- Fresh beef liver tastes milder than frozen, and soaking it in milk for an hour beforehand mellows the flavor even more
- The olives and lemon are key - they balance the iron-rich liver taste that some people find too strong
- Serve over rice or mashed potatoes to soak up every drop of that savory gravy
Ingredients
Directions
Dip slices of liver in salted flour and pan-fry in butter for 6 to 7 minutes or until browned.
Do not overcook. Remove to hot plate.
Stir 1 tablespoon flour into pan, add water, and stir until thickened.
Add lemon juice, olives, mushrooms, and Worcestershire sauce and blend well.
When thoroughly heated, serve as a gravy with the liver.
Serve with rice or potatoes.
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