Pan-Fried Liver with Onions and Carrots

Healthy and easy, simple and tasty, quick, for dinner for the family! Liver with onions and carrots in a frying pan is prepared simply and moderately quickly. It turns out juicy, soft, tender, suitable for a child. Serve it on its own, with any fresh vegetable salad or side dish.
cook time: 50 min
Logan Winslow
Pan-Fried Liver with Onions and Carrots

Nutrition Facts (per serving)

130
Calories
7g
Fat
7g
Carbs
10g
Protein

Ingredients (2 portions)

Basic:

Salt to taste
Ground black pepper to taste
Wheat flour 2 tbsp
Water 0.5 cup
Carrot 1 pc
Bulb onions 1 pc
Vegetable oil 2 tbsp
Beef liver 400 g

Recipe instructions

Step 1

Step 1
How to make liver with onions and carrots in a frying pan? Prepare the necessary ingredients. Rinse the beef liver thoroughly, cut off the film from it. It is important to purchase a high-quality product and prepare it well: rinse and clean it so that the liver does not taste bitter when prepared. Wash and dry the carrots. Peel the onion.

Step 2

Step 2
Cut the liver into small portions, rinse again and let the liquid drain. Heat a frying pan with vegetable oil on the stove. Roll the liver pieces in wheat flour and place it in a frying pan.

Step 3

Step 3
Fry the liver over high heat until golden brown. Stir it with a spatula, making sure nothing burns. Frying time depends on the size of the pieces and your stove. Once the crust has appeared on all the pieces, proceed to the next step.

Step 4

Step 4
Peel the washed carrots and grate them on a medium grater.

Step 5

Step 5
Finely chop the peeled onion with a knife. To prevent your eyes from watering, rinse your knife periodically with cold water.

Step 6

Step 6
Add carrots and onions to the pan with the liver. Stir and continue to cook, reducing heat to medium, until the carrots are soft and the onions are translucent.

Step 7

Step 7
Add salt, ground black pepper to taste, and any other spices and seasoning if desired. Pour in water (hot or boiling water). Instead of water, you can use meat or vegetable broth. Stir. Cover the pan with a lid, reduce heat to low and simmer for about 15-25 minutes until excess moisture has evaporated. The time depends on your stove. The dish is ready. Serve the liver with any side dish, buckwheat, rice or mashed potatoes. Bon appetit!

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