Sautéed Liver

3 from 1 vote

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Sautéed liver with onions and cream (or without cream) is one of my favorite childhood meals. I grew eating different parts of animals, such as liver and other organs, as they were always cheaper or more accessible. When your budget is limited, you learn to adapt to different types of meat/organs. In this way, my family raised me to enjoy and appreciate the whole animal. I know that a lot of people don’t like the thought of eating liver, but I am sharing this recipe for anyone that does enjoy it. Liver is incredibly good for you and is actually considered a superfood. If you want to know about some of the benefits of liver, please take a look at this article Is Liver Good for You?. If you like liver, please let me know in the comments how you like to prepare it in your family.

Table of Contents

Sautéed Liver

I know many people don't like the thought of eating liver, but I am sharing this recipe for anyone that does enjoy it. Liver is incredibly good for you and is actually considered a superfood.
3 from 1 vote
Servings: 2 portions
Author: The Modern Nonna
Prep Time: 10 minutes
Cook Time: 10 minutes


  • 500 grams (about 1 pound) chicken, beef, or veal liver, see notes below
  • salt and pepper to taste
  • 3 tablespoons avocado oil
  • 1 large yellow onion, thinly sliced
  • splash of white wine or chicken or beef broth (optional)
  • cup heavy cream (35%MF)
  • fresh chives for garnish (optional)


  • If you buy chicken liver you don't need to cut it as it's smaller to begin with. If you use beef/calf liver, cut it into equal, bite-sized pieces.
  • First, pat the liver dry with paper towels. And if you want to reduce the gamey liver taste a bit, you can soak the livers in cold water for 15 minutes to 3 hours; then rinse and pat dry.
  • Add the liver to a bowl, season with salt and pepper and add 1 tablespoon of the avocado oil. Massage or mix with a spoon.
  • Add the remaining 2 tablespoons oil to a pan. Heat the oil on medium-heat and once it shimmers, add the liver, making sure it's spaced apart so it doesn't steam. The liver should sizzle when you add it in.
  • Cook for about 2 minutes on each side for beef liver and 3 minutes on each side for chicken liver. Liver cooks incredibly fast and it's better not to overcook it for best results as it will be way more tender and palatable.
  • Add in the onions and cook for another 1 to 2 minutes, or until they have softened. Add the wine or broth, if using, and let cook for 30 seconds. Add the cream and stir for another minute. Transfer the liver and onions to a plate and garnish with chives, if using.
  • Note: You'll want to cook the chicken liver for about 3 minutes on each side or until the internal temperature reaches 165F for chicken liver.
    If you're making beef/calf liver, don't overcook it. This tip will turn you from a hater to a lover. You want a bit of pink for beef/calf liver – no more, no less.



Any type of liver will work. Chicken is milder and great for beginners who are intimidated by trying liver. 
Chicken liver — Chicken liver has the mildest taste of most livers, so it’s a good choice for organ meat “beginners.” It’s the type found in most pates and spreads served at restaurants or prepared at home. It has more fat, folate and iron than beef liver.
Beef/calf liver — Beef liver contains vitamin B12, vitamin B6, vitamin A, zinc and phosphorus compared to other types. Many people find that it doesn’t quite taste as appealing as chicken liver. You can find it at some farmers markets, but if possible it’s best to purchase calf liver since this reduces the chance that you’ll consume hormones and antibiotics given to cows.
You don’t have to use cream if you don’t want to. We like sautéing liver with onions and butter as well. 
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Hi! I'm Sneji. Nice to meet you!

I am more commonly known as “The Modern Nonna” on social media where I create easy home cooked meals with a modern twist. I was born and raised in Sofia, Bulgaria and learned how to cook at the best culinary school in the world – my grandma’s kitchen. I lived in Greece on the Island of Crete with my parents for a while and then moved to Toronto, Canada when I was in grade 5. I started to really cook and experiment with food 11 years ago when I was 21 years old. Everything I currently know is a reflection of some part of my life…

Keep up to date with me on social media! Follow @themodernnonna

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