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Beef Liver with Garlic and Purée

Updated: Feb 14

  • A simple and tasty dish that is ready quickly. This is how I always prepare it, and it turns out very nice and soft liver with the addition of garlic. In this purée, I use white potatoes and add very little milk and butter. On the table already! Follow the recipe.

Ingredients: simple, total time: 40 min. 2 serving

For Liver:

  • 550 g beef liver steaks

  • 2-3 large garlic cloves/chopped

  • 100 ml of milk

  • 3 Tbsp vegetable oil or olive oil

  • 2 teaspoon dry herbal spice — Vegeta

  • little salt

For the Purée:

  • 7 medium potatoes/ cut into smaller cubes

  • 150 ml of milk

  • 15 g butter

  • water for boiling

Preparation:
  1. Cut the liver into medium steaks. Sprinkle with two teaspoons of Vegeta dry seasoning and rub into the meat well. Then add a little salt from the salt shaker, pour over 100 ml of milk, let it stand for 30 minutes at room temperature.

  2. Peel the potatoes and wash them. Then cut them into small cubes. Put it in a smaller, deeper pot and pour enough water to cover the potatoes. Cook on slightly moderate heat for 25–30 min.

  3. When the potatoes are cooked, first strain them well, then mash them with a fork. Immediately after, add butter and half a teaspoon of salt and mix it all together, then add milk gradually, mix well until you get a compact and uniform mixture. Cover the pot.

  4. Turn on the stove and add oil to a larger pan, wait for it to heat up well. Then add the liver steaks to be fried, pierce them a little with a fork on all sides while they are baking. When the side is a little browned, turn it to the other side and let it cook for another 4 minutes. After that, add the chopped white onion to the liver and the rest of the milk left in the plate. Stir the livers well, let them simmer for another 8 minutes. Calf livers are never fried for a long time.

  5. Serve in shallow plates over chrome, put the liver sauce in the dish and go with a good wine like Chardonnay. Buon appetito!

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