Beef liver with parsley
2 servings
30 minutes
Beef liver with parsley is an elegant and simple dish of French cuisine that combines the rich flavor of offal with the aromatic freshness of herbs. The French have long valued liver for its tender texture and deep, rich taste. Soaking in milk helps soften its characteristic aroma, while butter adds a velvety touch. Parsley, garlic, and onion create a harmonious bouquet of spices that enhance the flavor nuances. Beef liver, slightly pink inside, remains juicy, and the resulting sauce adds special depth to the dish. It can be served with crispy baguette or mashed potatoes to complement the taste with a soft contrast. This dish is perfect for a cozy family dinner or a light yet exquisite dinner in the style of French gastronomy.
1
The liver can be soaked for several hours in a solution of equal parts milk and water, with a pinch of salt added. The salt will draw out any remaining blood from the liver, while the milk will eliminate any characteristic odor, if present. Clean the liver of any membrane if it exists.
- Salt: to taste
2
Finely chop the onion, garlic, and parsley together. It's best to chop each separately first and then go over all the ingredients together with a knife. Lightly salt to help the salt crystals grind the seasoning.
- Onion: 0.3 head
- Garlic: 2 cloves
- Parsley: 1 bunch
- Salt: to taste
3
Cut the liver into 1 cm thick pieces. Melt butter in a pan over medium heat. Place the liver in the pan. Fry for 2 minutes on one side.
- Beef liver: 200 g
- Butter: 50 g
4
Before flipping, salt and pepper the pieces of liver. After flipping, salt and pepper again, add the parsley and garlic seasoning with onion to the pan. Pour in 100 ml of water.
- Salt: to taste
- Salt: to taste
- Parsley: 1 bunch
- Garlic: 2 cloves
- Onion: 0.3 head
5
Cook for 3 minutes until the liver is slightly pink in the center and the liquid at the bottom of the pan turns into a rich sauce.