Beef Liver with Garlic and Purée

Helena Radulovic Toffolon

Nov 22, 2023

4 min read

Updated: Oct 30

Beef Liver with Garlic and Purée

Savory Beef Liver with Garlic and Creamy Purée

Beef Liver with Garlic and Creamy Purée

Beef liver is a nutrient-dense organ meat that is not only packed with vitamins and minerals but also offers a unique flavor profile that can be incredibly delicious when prepared correctly. One of my favorite ways to prepare this dish is by combining it with garlic and a creamy purée, which complements the rich taste of the liver beautifully. This recipe is not only simple but also allows you to create a hearty meal that is ready in no time, making it perfect for a weeknight dinner or a special occasion.

Ingredients

To make this dish, you will need the following ingredients:

- Fresh beef liver, cut into thin slices

- Fresh garlic cloves, minced

- White potatoes, peeled and chopped

- A small amount of milk (preferably whole milk for creaminess)

- Butter, unsalted

- Salt and pepper to taste

- Olive oil or another cooking oil for frying

Preparation Steps

1. **Preparing the Liver**: Start by rinsing the beef liver under cold water to remove any impurities. Pat it dry with paper towels and slice it into even pieces. This will help ensure that it cooks evenly. Season both sides of the liver slices with salt and pepper to enhance their flavor.

2. **Cooking the Potatoes**: In a large pot, add the chopped white potatoes and cover them with water. Bring the water to a boil and let the potatoes cook until they are fork-tender, which usually takes about 15-20 minutes. Once cooked, drain the potatoes and return them to the pot.

3. **Creating the Creamy Purée**: Add a small amount of milk and a generous pat of butter to the drained potatoes. Using a potato masher or a hand mixer, mash the potatoes until they reach a smooth, creamy consistency. The addition of milk and butter will provide a rich flavor and velvety texture. Season with salt and pepper to taste, and set aside.

4. **Cooking the Liver**: In a skillet, heat a splash of olive oil over medium-high heat. Once the oil is hot, add the minced garlic and sauté it for about 30 seconds, just until fragrant. Be careful not to burn the garlic, as it can become bitter. Next, add the seasoned liver slices to the skillet. Cook for about 2-3 minutes on each side, or until the liver is browned on the outside but still tender and slightly pink on the inside. Overcooking the liver can result in a tough texture, so keep an eye on it.

5. **Serving the Dish**: Once the liver is cooked to perfection, remove it from the skillet and let it rest for a minute. This will allow the juices to redistribute, ensuring a moist bite. To serve, place a generous scoop of the creamy potato purée on each plate and top it with the garlic-infused liver slices. You can garnish the dish with fresh herbs, such as parsley or chives, for an added touch of color and flavor.

Conclusion

This simple yet elegant dish of beef liver with garlic and creamy purée is truly a delight for the senses. The combination of the tender liver with the smooth, buttery potatoes creates a satisfying meal that is both comforting and nutritious. It can be prepared quickly, making it an ideal choice for busy evenings or when you want to impress your guests with minimal effort. So, gather your ingredients and follow this recipe to enjoy a delicious and wholesome meal that you can easily recreate time and time again!

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 teaspoons 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

beef-liver-with-garlic-and-puree-simple-recipe-dish-food — **Beef Liver with Garlic and Purée**

Preparation:

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.
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.
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, and mix well until you get a compact and uniform mixture. Cover the pot.
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 frying. 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, and let them simmer for another 8 minutes. Calf livers are never fried for a long time.
Serve in shallow plates over chrome, put the liver sauce in the dish, and go with a good wine like Chardonnay.

Buon appetito!

NOTE:

Keep the rest of the food covered in the refrigerator for up to 2 days. The purée should be warmed in the microwave or taken out for a couple of hours before consumption.