Riganato - Greek Sautéed Beef Liver
User Reviews
4.9
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Prep Time
10 mins
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Cook Time
10 mins
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Total Time
20 mins
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Servings
4 servings
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Course
Main Course
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Cuisine
Greek
Riganato - Greek Sautéed Beef Liver
Description
Riganato - Greek Sautéed Beef Liver is prepared by thinly slicing the liver to ensure even and proper cooking. The liver slices are quickly sautéed in extra virgin olive oil over high heat to achieve a golden crust while keeping the inside tender. The seasoning combination includes fresh lemon juice, mustard for a mild tang, finely chopped garlic, oregano, and thyme, which together add aromatic and herbal notes to the dish.
The quick sautéing method prevents the liver from becoming tough or dry, and the lemon juice provides a slight acidity that complements the savory liver. The herbs enhance the flavor without overwhelming the natural taste of the beef liver. This dish is best served hot soon after cooking to preserve its texture and flavor balance.
As this recipe involves careful timing to avoid overcooking, it suits cooks who can attend the pan during the sautéing process. It requires simple ingredients yet results in a distinctive liver preparation that can be enjoyed on its own or as part of a larger meal.
Ingredients
- ½ kg beef liver thinly sliced
- 2 tbsp extra virgin olive oil
- 2 lemon juiced, plural
- 1 tbsp mustard
- 1 garlic finely chopped, clove
- 2 tsp oregano
- 1 tsp thyme finely chopped
- salt
- black pepper
Instructions
- Slice the liver thinly and evenly so that it doesn't get under or overcooked.
- Place a pan over a high heat. When hot, add the olive oil, then the liver and season with salt and pepper.
- Sauté for 1 minute until golden on one side, turn over and sauté for 1 more minute.
- Add the lemon juice, mustard, garlic, oregano, thyme and stir.
- Cook the liver for 2-3 minutes (no more than that, because it will harden) and serve.
Notes
User Reviews
Overall Rating
4.9
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