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Main dishes

Tender beef liver with onions and garlic

Name: Tender beef liver with onions and garlic
Yield: 6 servings
Cuisine: Slovak
Ingredients: 600 g Beef liver; 1 Egg; 3 Garlic cloves; 1 tsp Granulated sugar; 1 tsp Salt; 1/2 tsp Baking soda; 1 Onion; Vegetable oil; 50 g Corn flour (fine cornmeal) (for coating)

Beef liver marinated in egg, garlic, and baking soda, then pan-fried with onions. Allow 2 hours for marinating. Serves 6.

Slovak cuisine · Translated from Slovak · October 24, 2026 · Light recipe · 194 kcal per serving

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Recipe at a glance

Prep time: 15 min
Cook time: 15 min
Servings: 6 servings
Difficulty: Medium

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Tender beef liver with onions and garlic is marinated in egg, garlic, salt, sugar, and a pinch of baking soda before frying. The marinade works in the refrigerator for about two hours or overnight, helping the liver stay tender. You will need vegetable oil and corn flour (fine cornmeal) for frying, and the liver is served with sautéed onion half-moons. This recipe serves six.

Instructions

Tip: tap a step to mark it as done.

Trim the liver, pat dry with a paper towel, and cut into large pieces.
For the marinade, mix the egg with the salt, sugar, baking soda, and garlic in a bowl. Add the liver, toss to coat, and refrigerate for about 2 hours or overnight.
Slice the onion into half-moons and begin sautéing it in vegetable oil.
Coat the liver in corn flour, add it to the pan, and fry for about 3 minutes per side until golden brown.
Then cook over low heat for at least another 5 minutes, until no longer pink inside.

Tip: Before cutting the liver, peel off the thin membrane and cut out any thick veins. This keeps the pieces from curling during frying and helps them stay tender.

Nutrition facts

Approximate values per serving, calculated from the ingredients

Energy: 194 kcal
Protein: 22 g
Carbohydrates: 13 g
of which sugars: 1.5 g
Fat: 5.3 g
of which saturates: 1.6 g
Fiber: 0.9 g
Salt: 1.4 g

Calculated from the raw ingredients, without frying oil. Where an amount is “to taste”, typical amounts are used. Food composition: USDA FoodData Central and product labels.

This recipe was translated from the Slovak original: Mäkká hovädzia pečeň s cibuľou a cesnakom