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Adjust Servings:
Beef Liver – 1 ⅓ lb (600 g)
Eggs – 2
Wheat Flour – 2 tbsp
Carrots – 1
Yellow Onions – 3
Sour Cream – 2 tbsp
Hard Cheese – 3 ½ oz (100 g)
Salt – to taste
Ground Black Pepper – to taste

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French-Style Beef Liver in the Oven

French-Style Beef Liver in the Oven

  • 30 min
  • Serves 5
  • Medium




Cooking liver can be a bit tricky. To achieve the perfect texture and taste, it is necessary to master a few tricks. Or simply have a foolproof recipe for the perfect liver in your back pocket. Today, Cook It would like to share with you exactly that: a recipe for French-style beef liver in the oven that will have you hooked.

French-style meat aficionados may be skeptical about this beef liver in the oven at first. Nonetheless, you’ll fall in love with it at first bite. The liver is so tender it melts in your mouth. Are you ready to give this recipe a whirl? If so, let’s get to it!



Freeze beef liver slightly. Thus, it will be easier to slice it. Peel off the film. Cut the liver into ⅓-inch thick slices.


Set up a breading station. Mix flour with salt and ground pepper. In a separate bowl, beat eggs with a pinch of salt. Dip the liver first in the dry mixture, then soak in the egg mixture.


Fry the breaded liver pieces in hot oil until a crust forms, about a minute per side.


Peel onions and cut them into thin half-rings; grate carrot. Fry the onions in oil until translucent, then add grated carrot and cook until soft, occasionally stirring.


After about 3 minutes, transfer the vegetables to a plate. Season with salt and pepper, add sour cream; stir. Transfer the pieces of liver to a baking sheet lined with foil.


Top each slice of the liver with a teaspoonful of vegetables. Sprinkle with grated cheese. Cook in the oven preheated to 355 °F for 15 minutes.

The cheese should melt, not burn. Keep an eye on it in the oven. Once ready, transfer the French-style beef liver to a wide serving dish and garnish with chopped herbs. Serve hot. Good luck with your cooking!


I am an English major with a love of languages and fiction, and with an incurable travel bug. In my free time, I read fantasy, drink copious amounts of coffee, and like to go see movies. Culinary art means everything to me. My main hypostasis is the taster, though. The music school has taught me to appreciate the symphony of airy meringues, to create harmonious overtures of light snacks, hard rock of meat, fish, and vegetables on the grill. Choir classes have accustomed me to hear and feel the people nearby and create perfect harmonies of sounds.

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