Pan-Fried Beef Liver with Gravy
Tender meat with a thick sauce - so good you’ll want to lick your fingers! Beef liver with gravy is not only tasty but also beneficial. Its delicate texture and rich flavor make it a great choice for a satisfying family meal.
Updated : 22 January, 2026
Easy
About 30 min.
Ingredients
400 grams
Beef liver
250 milliliters
Water
40 milliliters
Vegetable oil
2 tablespoon
Wheat flour
to taste
Parsley
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
Prepare all the necessary ingredients. You can use not only beef liver, but also pork liver or another type. Sift the wheat flour. Prepare 250 ml (1 cup) of water, add salt, and stir until fully dissolved.
Step 2
Rinse the liver thoroughly, cover it with the salted water, and soak for 1-2 hours to remove any possible bitterness. Then drain the water, rinse the liver again, remove any membranes and blood vessels. Cut the liver into portion-size pieces.
Step 3
In a preheated skillet with vegetable oil, fry the liver over medium heat for about 5-6 minutes, stirring constantly. Pour in 200 ml (about ¾ cup + 1 tbsp) of hot water, season with salt and pepper. Cover with a lid and simmer over low heat for about 20 minutes, until tender.
Step 4
Mix the flour into 50 ml (about 3 tbsp) of cold water until smooth. Chop the parsley. While stirring constantly, pour the flour mixture into the skillet. Bring to a thickened consistency and simmer for another 2-5 minutes, until it reaches the thickness you want. Add the herbs at the end.
Step 5
Divide the finished liver with gravy among plates. Serve with mashed potatoes, boiled grains, or pasta. Enjoy!
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