Recipes with beef liver

Homemade pastry stuffed with potato - "knish upon a star" and your dreams will come true.

Three-ingredient homemade dog treats made with pureed beef liver, garlic, and corn muffin mix baked into firm, crunchy squares. Easy to make, easy to freeze, and dogs go absolutely crazy for them.

Homemade cat food with canned sardines, cooked rice, minced liver, and parsley. A simple 4-ingredient recipe your cat will love, ready in 5 minutes with no cooking required.

Pan-fried beef liver with onion rings and apple slices, smothered in a dark pan gravy with hot paprika. Old-fashioned liver and onions with a sweet apple twist.

Liver dumplings (leberknödel) blend scraped beef liver with lard, breadcrumbs, egg, and parsley, then poach in clear broth. Single-serving Austrian-German soup garnish.

Beef soup with liver balls: short ribs simmered into a rich, skimmed broth with carrots and tomatoes, then dropped with tender liver dumplings seasoned with marjoram and mace. Old-world comfort in a bowl.

Old-fashioned homemade liver bologna with beef liver, potatoes, bacon, and graham flour, boiled in cloth bags. A heritage charcuterie recipe from scratch.

Pennsylvania Dutch liver dumplings (Leberknödel) with ground beef liver, onions, eggs, and bread crumbs. Old-world dumplings simmered in broth, makes 4 dozen.

Microwave liver and onions: a fast, gluten-free take on the retro classic. Beef liver and sliced onions cooked with soy sauce, sage, and a bright squeeze of lemon. Dinner in 20 minutes.

Pan-seared beef liver in a Creole mustard and white wine sauce with shallots and cayenne. A Cajun-style liver dish with a tangy, sharp pan sauce ready in 35 minutes.

Flour-dredged beef liver pan-fried in butter with minced onions and dill weed. A quick, old-fashioned liver and onions recipe ready in just 15 minutes from start to plate.

Old-fashioned chopped beef liver spread with hard-boiled eggs, onions, and melted butter. Molded in a loaf pan and served chilled on crackers or toast as an appetizer or lunch.

Chinese-style beef liver stir-fry with fresh tomato wedges, marinated in soy, sherry, ginger, and cornstarch. A protein-rich, iron-loaded weeknight wok dish over rice.

Liverschnetzel is a German-style pan-fried beef liver with apple, pineapple, brown gravy, and sour cream. Quick to cook with a sweet-savory fruit sauce, served over noodles or rice.

French-fried beef liver strips with a curried sour cream dipping sauce. Crispy, golden liver bites served as an appetizer with a creamy, spicy fiesta dip.

Chinese-style stir-fried calf liver with mushrooms, onions, scallions, garlic, and soy sauce in peanut oil. A quick, high-heat method that keeps liver tender.

Ground beef liver meatloaf with salt pork, onion, bread crumbs, and parsley baked until browned, served with a pan dripping gravy. A classic mid-century American liver loaf.

Beef liver and onions with a Mexican twist: flour-dredged liver browned with garlic and jalapeno, then simmered low and slow with sliced onions until tender.

Grilled liver kabobs wrapped in bacon with bell peppers and onions, brushed with a tangy molasses-mustard-ketchup sauce. A bold cookout skewer.

Classic Jewish chopped liver made the traditional way with schmaltz, sweet sauteed onions, and hard-cooked eggs. Smooth, rich, and perfect spread on rye, matzo, or stuffed into celery stalks.

Traditional kishke (stuffed derma) with beef liver, rice, ground beef, and coriander in natural casing, simmered low and slow in beef stock until tender.

Pan-fried beef liver in a tangy gravy loaded with green olives, mushrooms, lemon juice, and Worcestershire for a quick weeknight dinner that proves liver doesn't have to be boring.

Beef liver seared and simmered in stewed tomatoes with green pepper, basil, sherry, and garlic, spooned over hot rice. Old-school Cajun comfort for liver lovers.

Leberknödel are Austrian liver dumplings made from stale rolls soaked in milk, mixed with ground beef liver, onions, marjoram and lemon zest. Poached gently and served in clear beef broth.

Try something new for dinner with this savory dish that will create a succulent aroma in your kitchen.

Liver, bacon and onions done right: beef liver soaked in milk to mellow its bite, dredged, pan-fried until just pink, then simmered in a savory herb gravy with crisp bacon and sweet onions. Old-school comfort food.

Austrian liver dumplings (Leberknodel) bind pureed calf's liver with bread, egg, butter, and parsley into small simmered dumplings. Soul-warming Habsburg-empire bite served floating in clear broth or alongside roast meat.

Pan-fried beef liver and onions in a savory beef broth gravy with garlic and green onions. Classic comfort food with a quick, flavorful pan sauce served over rice.

Ffagodau are rustic Welsh meatballs made with pork, liver, suet, sage, and nutmeg, baked until golden brown and smothered in homemade gravy. Hearty British comfort food.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

Slow-baked beef liver layered with chopped apples, onions, and bacon. Old-fashioned comfort food that turns organ meat into something folks actually fight over.

Pennsylvania Dutch-style liver cakes made from ground beef liver, onion, egg, and flour, wrapped in bacon and pan-fried until crisp. A classic farmhouse recipe with old-school charm.

Mock haggis: an easy, accessible version made with beef and beef liver, toasted oatmeal, and suet, steamed in a basin with no stomach casing needed. Serve it with neeps and tatties, or slice and pan-fry the leftovers.

French-style liver loaf (pate de campagne) with beef liver, veal, bacon, sage, and white wine. Ground twice, baked in a water bath, and served warm or chilled.

Pan-fried beef liver dusted in paprika flour, served with a Dijon mustard sauce made with Worcestershire and chopped dill pickle. Quick 30-minute dinner.

Sri Lankan peegudhu liver curry with beef liver simmered in coconut milk, fragrant curry leaves, lemongrass, and warm spices. Cardamom, cloves, fennel, and chili in every bite.