Liver with Carrots, Onions, and Mayonnaise in a Skillet
Budget-friendly, quick, simple, light, and tasty! Liver with carrots, onions, and mayonnaise in a skillet is low-calorie yet filling. Use beef or pork liver, serve with any side or salad.
Updated : 28 October, 2025
Easy
About 20 min.
Ingredients
500 grams
Beef liver
150 milliliters
Water
50 grams
Mayonnaise
1
Carrot
1
Onion
3 tablespoon
Vegetable oil
to taste
Ground black pepper
to taste
Salt
Table
Table of volume measurements:
- teaspoon - 5 ml
- dessert spoon - 10 ml
- tablespoon - 20 ml
- glass - 200 ml
Preparation
Step 1
I used beef liver, but pork works too. Fresh or frozen liver can be used; thaw frozen liver in the fridge beforehand.
Step 2
Remove large veins or blood clots, rinse thoroughly, and cut into 2×2 cm cubes.
Step 3
Peel and grate the carrot coarsely.
Step 4
Dice the onion finely. Optional: omit or cook under a lid to infuse flavor, removing onion at the end.
Step 5
Heat vegetable oil in a skillet over medium heat. Sauté onion until translucent, 2 minutes.
Step 6
Add grated carrot and sauté another 3-5 minutes.
Step 7
Add liver and cook while stirring for 5 minutes. Season lightly with salt and pepper, keeping in mind mayonnaise is slightly salty. Optionally, sprinkle liver seasoning.
Step 8
Add mayonnaise and mix. Use any type you like - regular, olive, or quail-egg mayonnaise.
Step 9
Add water according to the desired sauce consistency.
Step 10
Cover skillet and simmer on low for 10-15 minutes until liver is cooked.
Step 11
Liver with carrots and onions is ready. Serve with any side dish.