Liver in Bistek Sauce

Liver In Bistek Sauce

G. B. Korten

Liver is a good source of vitamins A, B, C and D. It contains glycogen and is considered an energy food. Liver comes in all sizes and flavors: poultry liver is the most tender and small; beef liver is the largest; lamb's and calf's liver have mild flavors as opposed to the strong distinctive flavor of pork liver. In all cases, liver must be cooked at low heat, as it gets mushy easily.
Beef liver bistek (Source:

Beef liver bistek (Source:


1 lb beef liver1/3 cup milk1 egg1 teaspoon ground pepper1 teaspoon ground paprika1 teaspoon salt2 cups cornstarch2 tablespoons bread crumbs2 tablespoons sweet butter1 tablespoon oil1 tablespoon sliced garlic2 thickly sliced onions2 tablespoons sugar1/3 cup low sodium soy sauce1/3 cup dark vinegar2-4 bay leaves

Garnish: 1 sliced red onion


  • Rinse and slice beef liver into 1-inch thicknesses.

  • Beat an egg with milk in a bowl. 

  • Add a pinch of salt and pepper.

  • Soak liver in this mixture.

  • Dredge each slice in a platter of flour, pepper, paprika and breadcrumbs.

  • Heat butter and oil in a skillet.

  • Fry each slice. Set these aside.

  • Carefully deglaze all fried sediments left from frying liver with one cup of heated water.

  • Remove burnt debris.

  • Leaved browned juice at the bottom of the skillet.

  • Stir in 2 tablespoons of butter, add garlic and onions until softened.

  • Stir in cornstarch in water paste and make a smooth sauce.

  • Pour vinegar and soy sauce.

  • Replace liver slices in skillet. Cook at medium heat for at least 10 minutes.

  • Add 2-4 bay leaves, 1 tablespoon of sugar and crushed peppercorn.

  • If the mixture gets a bit dry, add 1-2 tablespoons of lukewarm water.

  • Season with salt and crushed peppercorns. 

Serve liver slices in a warmed platter, decorated with a thinly sliced sweet red onion. Spoon sauce around liver and onions.

Liver in Bistek Sauce will go well with boiled white rice and cold ensalada with a sweet and sour dressing, and a glass of Merlot.

Finish off with a kalamansi or an orange sorbetes

Published on : 13/03/2018 by Puerto Parrot

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