Simple fried beef liver

Fried beef liver

Extracted from the cookbook 1080 by Simone Ortega, a classic of Spanish cuisine, today's recipe can be considered as a set of tips, rather than a recipe itself. And it is that frying the liver even in a simple way, also has its tricks.

Simone Ortega recommends us fry the liver in not very hot oil and season with vinegar. This is what I usually do, although the possibilities of this offal product are many. You can accompany the fillets with some fried garlic, some vegetables and / or fried potatoes to give it more flavor.


  • 6 liver fillets
  • 3/4 of a glass of oil
  • 1 level tablespoon parsley
  • 1 tablespoon vinegar
  • Sal Island

Beef liver


The fillets are prepared, salted and fried for as many in not very hot oil; the liver should be slow fried and not snatched. As they fry, put them in the source where they are going to be served and cover to conserve heat.

In the same pan, we add the vinegar removing the pan from the heat so that the oil does not jump out. We heat the mixture well and use it as a sauce for the fillets.

Sprinkle the parsley chopped on top of the fillets and serve.

More information about the recipe

Fried beef liver

Preparation time

Cooking time

Total time

The content of the article adheres to our principles of editorial ethics. To report an error click here.

Leave a Comment

Your email address will not be published. Required fields are marked with *



  1. Responsible for the data: Miguel Ángel Gatón
  2. Purpose of the data: Control SPAM, comment management.
  3. Legitimation: Your consent
  4. Communication of the data: The data will not be communicated to third parties except by legal obligation.
  5. Data storage: Database hosted by Occentus Networks (EU)
  6. Rights: At any time you can limit, recover and delete your information.

  1.   Hector Martinez said

    Very grateful for your recipe, it is wonderful

    1.    Maria vazquez said

      It is a simple recipe, but always good to remember the basics.

  2.   Tony said

    When do we add the salt, Carmen?