Beef liver in balsamic herbs sauce

Beef liver in balsamic herbs sauce

Photo and text by Panos Diotis and Mirella Kaloglou

Calories (per serving): 
Cooking Time: 


Beef liver is a very nutritious food. With this recipe, we really think you 'll love it! The balsamic vinegar and the herbs is a unique combination which is amazing with this meat. In addition, the iron contained in the liver is great for your health!


- 2 slices of beef liver (prefer the middle of the liver) around 500gr/17.5oz/1.1lb
- 3 garlic cloves, finely chopped
- 1 large onion, chopped
- 1 cup white wine
- 3 tablespoons balsamic vinegar
- 2 tablespoons dry parsley
- 2 teaspoons dry spearmint
- 2 tablespoons dry oregano
- olive oil
- salt and pepper

For the rice (optional serving suggestion)

- 1 cup long-grain rice
- 3 cups water
- 1/2 teaspoon of salt
- 1 bouillon/stock cube of beef


Cut the liver in bites around 4-5cm/1.5-2inches long. Put the olive oil in a frying pan and put it on high heat. When hot, reduce the heat to medium and add the onion and the liver.
Saute for 3-4 minutes, turning the liver pieces so that they are cooked on both sides. Add the garlic and continue cooking for 6-7 more minutes. 
Pour the wine and the balsamic vinegar, add salt and pepper. Add the parsley, the spearmint and the oregano and stir. Continue cooking for another 6 minutes.

For the rice
Pour the water in a small pot, adding the rice, the stock cube and the salt. Put it on high heat. Once the water boils, reduce the heat to low and stir carefully from time to time.
The rice is ready once the water is absorbed. Put the rice in a dish and the liver bites with their sauce, either on the side or on top. Enjoy!


If the sauce is not thick enough, you can add a tablespoon of cornflour at the end of cooking and stir for a minute.

We 'd like to thank Petros Marmaras's, as this recipe for beef liver is based on one of his recipes.

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