Liver & Rice Recipe

Prepare the liver

Rinse the beef liver under cold water and pat dry with paper towels. Trim away visible membranes and any connective tissue, then slice the liver crosswise into 1/4-inch to 1/2-inch slices. Place the slices on a plate and lightly season both sides with 1/2 teaspoon of the salt and 1/2 teaspoon of the black pepper. If desired to reduce strong flavor, soak the sliced liver in cold milk for 20 minutes, then drain and pat dry before proceeding (not included in prep time below).

Cook the rice

Rinse 1 cup of long-grain rice under cold water until the rinse runs mostly clear. Combine the rinsed rice with 2 cups water and a pinch of salt in a medium saucepan. Bring to a boil over medium-high heat, then reduce to a low simmer, cover and cook for 15 minutes, or until water is absorbed and rice is tender. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and keep covered until serving.

Slice aromatics and dredge liver

While the rice cooks, peel and thinly slice the onion. Peel and finely mince the garlic. In a shallow bowl combine 3 tablespoons flour, 1/2 teaspoon salt, remaining 1/2 teaspoon black pepper and 1 teaspoon sweet paprika. Lightly coat each liver slice in the seasoned flour, shaking off excess.

Sauté onion and garlic

Heat 2 tablespoons olive oil and 1 tablespoon butter in a large skillet over medium heat. Add the sliced onion and a pinch of salt; cook, stirring occasionally, until soft and beginning to brown, about 7–8 minutes. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to burn it. Transfer the cooked onion and garlic to a bowl and set aside; leave any fond in the pan.

Pan-fry the liver

Increase heat to medium-high and add the remaining 1 tablespoon olive oil to the skillet. When oil is hot but not smoking, add the floured liver slices in a single layer making sure not to overcrowd the pan (work in two batches if necessary). Cook liver 1.5–2 minutes per side for medium doneness; thin slices will cook quickly. Do not overcook — liver should remain slightly pink inside for best texture. Transfer cooked slices to a plate and tent with foil to keep warm.

Make pan sauce

Reduce heat to medium. If pan is dry, add the remaining 1 tablespoon butter. Sprinkle the pan with any remaining 1 tablespoon flour (if needed) and stir for 30 seconds to absorb pan juices. Slowly pour in 1 cup beef or chicken stock while scraping up browned bits (fond) from the pan. Stir to combine and simmer gently 2–3 minutes until sauce thickens slightly. Taste and adjust seasoning with remaining salt if needed. Return the cooked onion and garlic to the skillet and stir to meld flavors. Add liver slices back to the pan and spoon sauce over them for 1 minute to reheat.

Finish and serve

Taste the sauce and finish with 2 tablespoons chopped fresh parsley and the juice of half a lemon (about 1/2 lemon) if using. Serve the liver over a bed of the cooked rice, spooning extra sauce and onions over the top. Garnish with additional parsley and an extra grind of black pepper if desired.