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  • 1 ½ kg ox or sheeps liver ( I used ox)
  • 2 – 3 large onions
  • flour for coating
  • oil
  • salt and pepper

Clean liver, remove membrane around the liver and cut into steaklets. (I soak my liver in salt water for a little while).

Pour some flour in a plate and season with salt, pepper and a little BBQ spice, enough to coat all the liver.
Roll the liver in the flour making sure the liver steaklet are well coated.
Heat a little oil in a pan, and fry all the liver until golden brown. Liver does not need to be properly cooked. Remove each piece of liver from pan once browned.
Slice onions finely and fry in the same pan in the oil until nearly tender.
Return liver steaklets to pan and add a little water just to cover the liver.
Add salt and pepper to taste. (I add a little BBQ again). Close pan with a lid, and simmer on a low heat. Give it now and again a quick stir to make sure it does not stick and burn.
Serve with mashed potatoes, peas and a tossed salad

Photo and recipe: Caroline du Plessis


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