Prepare to transform an often-misunderstood ingredient into a mouthwatering masterpiece that will make your taste buds dance! This Liver with Parsley Lemon Butter recipe is not just a meal; it's a culinary revelation that will challenge everything you thought you knew about liver. With a golden, crispy exterior and a tender, succulent interior, this dish promises to turn even the most skeptical dinner guests into liver lovers. Get ready to elevate your cooking skills and impress everyone at your table with this surprisingly delectable recipe!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: American
Serves: 2 servings
Ingredients
- 1 pound beef liver, sliced
- 4 tablespoons butter
- 2 tablespoons fresh parsley, chopped
- 1 lemon, juiced
- Salt and pepper to taste
- Flour for dusting
Instructions
- Begin by preparing your ingredients. Rinse the beef liver slices under cold water and pat them dry with paper towels. This helps to remove any impurities and excess blood.
- Season both sides of the liver slices generously with salt and pepper. This will enhance the flavor of the liver as it cooks.
- Lightly dust each slice of liver with flour, shaking off any excess. This will help create a nice crust when the liver is cooked.
- In a large skillet, melt 2 tablespoons of butter over medium-high heat. Allow the butter to foam and become slightly golden, which indicates that it is hot enough for cooking.
- Once the butter is hot, add the floured liver slices to the skillet in a single layer. Do not overcrowd the pan; you may need to cook the liver in batches if your skillet is not large enough.
- Cook the liver for about 3-4 minutes on one side until it develops a nice brown crust. Flip the liver slices and cook for an additional 2-3 minutes on the other side. The liver should be browned on the outside but still slightly pink in the center for optimal tenderness.
- Once cooked, remove the liver from the skillet and transfer it to a warm plate. Cover it loosely with foil to keep it warm while you prepare the parsley lemon butter.
- In the same skillet, reduce the heat to medium and add the remaining 2 tablespoons of butter. Allow it to melt and become bubbly.
- Add the chopped fresh parsley to the melted butter and stir for about 30 seconds until fragrant.
- Next, squeeze the juice of one lemon into the skillet, stirring to combine. Allow the mixture to bubble for a minute, which will help to enhance the flavors.
- Return the cooked liver to the skillet, spooning the parsley lemon butter over the slices to coat them well. Let them heat through for about 1 minute.
- Remove the skillet from the heat and serve the liver immediately, drizzled with the parsley lemon butter. Pair with your favorite sides, such as mashed potatoes or sautéed vegetables, for a complete meal.
Tips
- Choose Fresh Quality: Always select fresh beef liver from a trusted butcher, and ensure it's bright in color with no strong odors.
- Proper Preparation is Key: Soaking the liver in milk for 30 minutes before cooking can help reduce its strong flavor and tenderize the meat.
- Temperature Matters: Use a medium-high heat to achieve that perfect golden-brown crust without overcooking the liver.
- Don't Overcook: Liver becomes tough and grainy when overcooked. Aim for a slightly pink center for maximum tenderness.
- Timing is Crucial: Cook liver quickly - 3-4 minutes per side is typically perfect for maintaining its delicate texture.
- Flour Coating Trick: The light flour dusting not only helps create a beautiful crust but also helps seal in the liver's natural juices.
- Fresh Herbs Make a Difference: Use fresh parsley for the brightest, most vibrant flavor in your butter sauce.
- Serve Immediately: Liver is best enjoyed hot and fresh, so time your sides to be ready when the liver is done cooking.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 8g
Protein: 28g
Fat: 20g
Saturated Fat: 12g
Cholesterol: 450mg
