Sautéed Liver with Vegetables

There are ingredients people either love or instantly reject — and liver is definitely one of them.
But if it’s never won you over, get ready to change your mind.

This recipe helps eliminate that strong metallic taste liver is known for, giving you a well-balanced flavor and perfectly cooked, tender results.

Ingredients

For the liver:

• Liver (as much as you'd like)
  
• 1 pinch of baking soda
  
• Milk (enough to cover the liver)
  
• Salt (generous, for seasoning)
  
• Black pepper to taste
  
• 1 teaspoon of your favorite spice
  
• 1 tablespoon salted butter
  
• 1 tablespoon oil
  

For the vegetables:

• Colorful bell peppers (cut into strips)
  
• 1 large onion (cut into thick julienne slices)
  
• 2 garlic cloves (roughly chopped)
  
• 1 tablespoon tomato paste
  
• ½ cup chicken broth
  
• A splash of water
  
• 1 teaspoon red wine vinegar or balsamic vinegar
  
• Fresh chopped cilantro (to finish)

Step-by-Step: Tender, Flavorful Liver Done Right

1. Remove the metallic taste:
    Place the liver in a bowl with a pinch of baking soda. Cover with milk and add a little salt. Let it soak for a few minutes.
   
2. Drain and prep:
    Discard the liquid and pat the liver dry. Season generously with salt, pepper, and your favorite spice blend.
   
3. Sear the liver:
   In a hot pan with butter and oil, sear the liver on just one side until browned. Do not cook it all the way through. Remove and set aside.
   
4. Sauté the tomato paste:
    In the same pan, add the tomato paste and sauté it briefly to bring out its rich flavor.
   
5. Add the aromatics:
    Add a bit more butter, then toss in the garlic and onion. Cook until they begin to caramelize. Then add the bell peppers and sauté.
   
6. Create the sauce:
    Pour in the chicken broth and a splash of water. Simmer over medium heat until the sauce reduces and the flavors meld.
   
7. Balance the flavors:
    Add a splash of vinegar to balance the sweetness of the veggies and elevate the entire dish.
   
8. Finish cooking the liver:
    Return the liver and its juices to the pan. Let it finish cooking gently over low heat — just enough to warm through and stay tender.
   
9. Fresh finish:
   Turn off the heat and sprinkle with fresh chopped cilantro before serving.

This Sautéed Liver with Vegetables will surprise you: juicy texture, deep flavor, and a satisfying finish.

Still not convinced? Watch me prepare this recipe step by step on my YouTube channel. You’ll never look at liver the same way again.