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Beef River Recipe

                                                            Beef Liver Recipe

Liver is a part of the animal that has a high nutritive value. It is that bloody taste of beef liver that makes many people not to eat it. Sure not the way my mother prepared it for me. So i have been experimenting for a while, searching for the tasty and delicious pan fried liver.  The beef liver recipe I present here has become my favorite. Lamb liver can also be cooked this way.


500 gr. beef liver

1/2 kg fresh milk

2 tablespoons sweet red paprika powder

1/2 cup sunflower seed oil


2 cloves garlic, sliced

1/2 cup of fresh herbs, oregano, mint, rosemary, basil and lemon grass used in this recipe

some Kosher salt to sprinkle on top

lemon for serving

Take the pieces of liver. They should be sliced thin by your butcher, you just cut them on smaller pieces and pass the knife on the surface making cubes. The liver pieces will stay flat in your pan when you fry them and allows flavors to get deeper in the meat and give reacher taste to your dish. Pour the milk in a bowl and put the pieces of beef or lamb liver in it. Leave it in the refrigerator for 1 to 2 hours.

Remove the liver from the milk, wash it and dry it with kitchen paper. Coat the pieces with red sweet paprika (thee way you do it with flour) and leave the liver to rest for 5 minutes, or as long as you are warming the oil in the skillet.

Fry the liver in a hot oil and remember to turn the pieces very often. When you place fried liver on the plate sprinkle some Kosher salt on top.

When frying is over, check the amount of oil you have in the skillet. It should be about 5 tablespoons. If you do not have that much just add some and when it is warm fry the herbs with the garlic for a minute or two.

Pour this aromatic oil over the fried liver and serve it warm, cut on very thin slices with some lemon slices on the side.

You can also serve it with caramelized onions or crispy fried bacon stripes.

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