Liver with Stout




• 500g beef liver
• 1 large onion
• 3 garlic cloves
• 50ml olive oil
• 100ml stout
• 1 red chilli pepper
• 1tbsp wine vinegar
• 1 tbsp flour
• 1 sprig fresh parsley
• Paprika
• Freshly ground black pepper
• Sea salt to taste


Cut the liver into strips, chop the chilli pepper and the garlic and cut the onion in semicircles • Quickly fry the onion, the garlic and chilli pepper in olive oil, over a high flame • Put to one side • Season with pepper and paprika and mix. Sprinkle with the flour and coat • Sautee the liver in the rest of the olive oil on a high heat, continually turning and season with coarse salt • Add the onion mix and refresh with the stout, cooking for further 1 or 2 minutes, until the sauce becomes syrupy • Serve hot, sprinkled with chopped parsley

Tip: liver should be cooked as quickly as possible over a high heat, otherwise it will become tough and rubbery

Liver with Stout

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