How to cook liver: best recipes with chicken and beef liver

If you don’t know what to cook from your liver, you’re in luck – this page contains the best liver recipes, which are all a pleasure to cook. Your family doesn’t love liver dishes? Choose one from liver recipes below, cook them exactly as instructed – and your family will change their minds. Okay, let’s cook the liver!.

Chicken liver recipes

Chicken liver pate recipe

Chicken liver pate is always very tender. If you remember, I’ve already prepared delicate pâté a la foie gras – it turns out exceptionally gentle. But I suggest another way to prepare pate, and you will certainly like its simplicity. The secret is simple enough – to get the most delicate cream pâté from chicken liver we will add a little cream cheese. And, of course, cognac for taste.


  • 400-500 g Chicken liver
  • 120-150 g Cream cheese
  • 70 ml Cognac
  • 30 g Cream butter
  • 1 pcs. Onions (small)
  • 1 pcs. Garlic clove
  • a few twigs of thyme 
  • Salt, pepper (to taste)


  1. Clean the chicken liver from fat and membranes. In a frying pan with butter, fry minced onion and garlic until the onion is soft. Add a pinch of salt and a twig of thyme.
  2. Add chicken liver to the frying pan and fry until it turns brown. Pour in the cognac and let it evaporate for a few minutes. Take it off the fire and let it cool down a little.
  3. Remove thyme twigs, place liver in a bowl of a blender, add cream cheese, and mince until smooth. That’s it! It’s a very easy liver and onions recipe.


Beef liver recipes

Liver Stroganoff recipe

Meat Stroganoff or as it is called Beef Stroganoff is a widely known and favorite dish of Russian cuisine. However, according to the recipe of Count Stroganov (or rather his chef), you can cook not only beef but also the liver. It turns out to be no less tasty and refined. This is one of the best beef liver recipes ever. However, cooking the liver in the Stroganoff style has its own nuances. Let me tell you about them in detail.


  • 600 g beef liver
  • 2 tomatoes
  • 1 bulb
  • 2 tbsp. of wheat flour
  • 100 ml. sour cream or cream
  • 1 glass of water
  • frying oil
  • dried or fresh dill
  • salt, pepper, bay leaf
  • decoration greenery


We start preparing the Liver Stroganoff, of course, with the liver itself. You can use pork, lamb, or beef liver. Of course, I recommend beef. It is tastier, gentler, and much healthier, as it contains almost the entire range of vitamins that a person needs.

The liver should be well washed from blood and cut into large pieces. It will be much easier to remove the external membranes. If you don’t do this, some pieces of Stroganoff delicacy will be difficult to chew.

The purified liver is then cut into small pieces. These should not be cubes (as they will be badly fried), but slices or straws 3-5 cm long and about 1 cm thick.

After the liver has been prepared, we start the vegetable part of the dish. Wash onions, cut into half rings. Wash the tomatoes, cut them in half, remove the stalk, and then cut the halves into large dices.

The preparation part is finished, so let’s start roasting the liver. Do it on a strong fire for 5-6 minutes, constantly stirring the contents of the frying pan. Heavy fire is needed so that the pieces of liver quickly formed a roasted crust, which will not let the meat juice flow out. This way, the pieces of the liver will stay juicy and fragrant inside. 

After the liver has been fried, we add cut onions and tomatoes to the pan. Reduce the fire to medium and cook the liver and vegetables together. Do this for 4-5 minutes, constantly stirring until the vegetable juice, which will be the basis of future gravy.

When the juice is separated, over a delicious bubbling liver-vegetable mixture pour two spoons of flour. Do this so that the flour in a thin layer distributed over the entire surface of the dish, otherwise the flour will create lumps.

Immediately pour 100 ml of sour cream or cream into the pan. Then mix all the ingredients.

After stirring, add a glass of water (250 ml.) to the frying pan and once again mix our future liver like Stroganoff.

Now it’s time for salt and spices. For this amount of ingredients, I usually put 1 teaspoon of salt, 1 teaspoon of dried dill, 1/3 teaspoon of ground black pepper, four large bay leaves. This is, so to speak, my family’s preference, but each hostess should try the dish and adjust the amount of salt and spices to her own taste. Yes, I completely forgot, if instead of dried dill you use fresh, then do not hesitate, you can put it not a teaspoon, but a bigger one. You can’t ruin a Stroganoff liver with dill.

After all the ingredients have been loaded and mixed, cover the frying pan with a lid and braise the Stroganoff liver on low heat for about 8-10 minutes.

After that time, the dish is ready. All we have to do is spread it on plates, sprinkle it with cut herbs, or decorate it with separate branches. Anything can be a side dish to the liver in a Stroganoff style: buckwheat porridge, pasta, mashed potatoes, and just boiled potatoes.


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