This is not just beef liver with onions recipe! Italian Style Beef Liver is an exquisite twist on the classic that will teach you how to cook liver in the most delicious way! Soft, tender and flavorful.
Tender beef liver is sautéed with onions, garlic, and herbs then de-glazed with Marsala wine to create a rich, slightly sweet sauce. I served it with mashed potatoes, but you can never go wrong with a crusty bread to soak up the flavorful sauce!
Italian style beef liver recipe absolutely elevates the liver taste to the next level. Not only does it taste delicious or looks amazing, it also smells pretty good and the recipe delivers the soft, tender, full of flavor liver! Beef liver lovers – unite!
I hope many of you who are not fans of liver, will change their minds and slowly come to the realization that I came to personally. This realization was that maybe, just maybe the reason for the liver hate is that it wasn’t cooked the right way!
Italian Style Beef Liver
Ingredients
- 1 lb. beef liver, sliced lengthwise
- 2 tablespoons olive oil
- 2 tablespoons butter
- 1 onion, medium, diced
- 3 cloves garlic, minced
- ¼ cup Marsala wine, or any dry, semi-sweet wine
- 1 cup chicken stock, or beef stock
- 1 tablespoon balsamic vinegar
- 1 teaspoon thyme, dried or fresh
- Salt and pepper, to taste
- 1 tablespoon flour
- 3 tablespoons heavy cream
- parsley, fresh, chopped (for garnish)
Instructions
Prepare the Liver
- Rinse the liver and pat dry with paper towels. Lightly season with salt and pepper and dip in flour.
Cook the Liver
- Add 1 tablespoon olive oil and increase the heat to medium-high.
- Sear the liver slices for 1-2 minutes per side until browned but still tender inside.
- Remove the liver from the pan and set aside.
Sauté Onions & Garlic
- Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat.
- Add the onions and cook until soft and golden, about 8-10 minutes.
- Add the garlic and cook for another 30 seconds.
Make Balsamic wine reduction
- Deglaze the pan with wine, scraping up any browned bits.
- Stir in the beef stock, balsamic vinegar and thyme.
- Adjust seasoning with salt and pepper, then stir in the remaining butter and the cream for a silky finish.
- Let the sauce simmer for 3-4 minutes until slightly reduced.
Combine & Serve
- Return the liver to the pan and gently coat with the sauce. Simmer for 1-2 minutes.
- Garnish with fresh parsley and serve!
Nutritional information is provided as a courtesy only. This information comes from online calculators. Although whatsinthepan.com attempts to provide accurate nutritional information, these figures are only estimates.
Beef liver basics
Beef liver is an organ meat packed with amazing nutrients! It’s one of the most nutritious foods on Earth. Loaded with vitamin B12, vitamin A, selenium and copper – you can get a wide range of nutrients eating beef liver only once a week! It’s like a multi-vitamin with highly bio available minerals and vitamins.
Can I use a different type of liver for this recipe?
Yes! While beef liver is traditional, you can also use veal, chicken, or pork liver. Veal liver has a milder flavor, while chicken liver is softer and cooks faster.
Benefits of beef liver
The most nutritious food – Beef liver boasts large amounts of vitamin B12, which is essential for heart health, energy production and hormonal health!
Anemia panacea – Beef liver will regulate your iron levels in the blood as well as ferritin (iron storage protein important for nearly every cell in the body) like a clockwork!
Vitamin A and Copper- packed with vitamin A and just the right amount of copper, both of which help regulate iron homeostasis in the body.
Thyroid friend – we all want fast dependable metabolism and it’s only possible with a optimal thyroid function. Liver is your thyroid’s friend, my friends!
Low in calories – please see the recipe card for more info!
Ingredients for Italian Style Beef Liver
Beef liver – I prefer to use grass fed beef liver due to its higher nutritional profile and better taste.
Marsala wine – This wine will add sweetness and additional notes to the taste of the liver.
Onions and garlic – both create amazing texture. I also recommend using shallots for even better flavor!
Salt and pepper – season generously to bring out the deliciousness!
How to cook beef liver
Prepare the Liver: Rinse the liver and pat dry with paper towels. Lightly season with salt and pepper and dip in flour.
Cook the Liver: Add olive oil and increase the heat to medium-high. Sear the liver slices for 1-2 minutes per side until browned but still tender and soft inside.
What does the cooked liver should feel and look like
Liver should be tender in the middle, but when you pierce it with fork its juices should not be bloody. I like to cover the pan with lid to make liver even softer.
Make the Marsala Sauce
Sauté the Onions & Garlic: Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the onions, the garlic and cook!
Deglaze the pan with Marsala wine, scraping up any browned bits.
Make balsamic reduction next. Stir in the chicken stock (or beef stock), balsamic vinegar and thyme. Let the sauce simmer for 3-4 minutes until slightly reduced.
Taste the sauce and adjust seasoning with salt and pepper, then stir in the remaining butter and the cream for a silky finish.
Combine & Serve
Return the liver to the pan and gently coat with the sauce. Simmer for 1-2 minutes.
Garnish with fresh parsley and serve immediately with mashed potatoes, or crusty bread. Done!
Tips on getting the best tasting liver
Don’t overcook it! The key to the tender liver is to not overcook it.
Use wine! I used Marsala wine here. You can also successfully use any white dry or semi-sweet wine. Pinot Grigio is a cheap and delicious white wine that I used many times to cook pasta, chicken with.
Use enough salt. Make sure to generously season your beef liver with salt in order to get that umami taste going.
What side dishes pair well with this dish?
Creamy polenta, mashed potatoes, or crusty bread are great for soaking up the sauce. You can also serve it with sautéed greens or roasted vegetables for a balanced meal.
Substitutions
Chicken liver can be used instead of beef liver. Chicken livers are much smaller so you will need probably 20 of them for the same amount of beef liver. Chicken liver is also much more tender, thinner and less dense. It cooks much faster and is lighter in color than beef liver.
FAQ
What is Marsala?
Marsala is a fortified wine from Sicily, Italy. It is made by adding distilled spirits (usually grape brandy) to wine, which increases its alcohol content and enhances its flavor.
Marsala is aged using a process similar to sherry, which gives it a deep, complex character. It’s often compared to Madeira or Sherry, but it has its own distinct Sicilian touch.
What can I substitute for Marsala wine?
If you don’t have Marsala, you can use a mix of dry white wine and a splash of brandy or a bit of sherry. Madeira wine or a dry port can also work well.
Do I have to flour the liver before cooking? Flouring helps create a slight crust and thickens the sauce, but it’s optional. If you prefer a gluten-free option, you can skip the flour or use a gluten-free alternative like cornstarch.
Why does liver sometimes taste bitter?
Liver can have a slightly metallic or bitter taste due to its iron content. To mellow the flavor, soak the slices in milk for 30 minutes before cooking, then rinse and pat dry.
Can I use chicken stock instead of beef stock?
Yes, chicken stock works well and can make the sauce a bit lighter in flavor. Beef stock provides a deeper, richer taste.
Can I make this dish ahead of time?
Liver is best enjoyed fresh, as it can become tough when reheated. However, you can prepare the sauce in advance and quickly cook the liver just before serving.
How to store raw beef liver in the freezer
Before you put them in the large zip lock bag, freeze raw beef liver slices in a single layer (not touching or overlapping) on a cookie sheet. When they’re completely frozen, then put them in a bag or container and they won’t stick together.
Alternatively, you can put wax or parchment paper in between each slice. Then I defrost in the microwave enough to peel the paper off if it wants to stick.
Storing cooked liver in the fridge
The conservative rule of thumb for freshness for cooked beef liver is after more than 72 hours in the fridge throw it away. That being said…if the liver was put in the fridge as soon as it was cool and kept cold and doesn’t have any strange odor, then it will be fine. 3 days is safe but always trust your nose!
More beef recipes here
Traditional Mexican Skillet of Beef and Rice
The Easiest Beef Burrito I’ve ever made
Instant Pot Guinness Beef Stew
Recipe came out great! I cooked Wagyu beef liver and we loved it. Have made it 3 times already. The only beef liver recipe that I’m going to make from now on. I was wondering if you had any ideas for chicken liver … I wouldn’t use thyme and broth for chicken liver, it would be too much. But love using wine … Thanks!
That’s so impressive to use Wagyu beef liver – I never had that one. Sooo happy you made it 3 times!!!
Yes I am working on chicken liver recipes right now.
I’ve never been a liver fan, but this changed that for me. An actual liver recipe that I enjoyed.
As another liver fan, Henry, I understand the predicament!
Yes! Finally the recipe I needed in my life
Wonderful!
This recipe is exceptional. I personally love liver having grown up in sheep’s liver, bacon and onions. Beef liver is stronger in taste but this sauce tones down the liver taste because of the sweetness in wine. My new gibt’s liver recipe. Thank you
Wow, thank you Lee for making this liver 😀. I am such a big fan of liver and its powers:) and I just love that it’s your favorite recipe! It made my day.
My favorite way to cook liver is with wine!
Hi Molly! I love wine and liver, onions and liver, liver in general😊