Liver with Carrots, Onions, and Mayonnaise

Cooking method

1. Step 1:

   

   How do you make liver with mayonnaise in a skillet? First, gather the ingredients from the list. I'm using beef liver, but you can swap in pork. The liver can be fresh or frozen — if frozen, thaw it first on the bottom shelf of the refrigerator.

2. Step 2:

   

   Remove any large ducts and blood clots from the liver. Rinse it thoroughly, then cut it into cubes about ¾ inch (2 cm) across.

3. Step 3:

   

   Peel the carrots and grate them on the coarse side of a box grater.

4. Step 4:

   

   Cut the onion into small dice. If you or your kids aren't fond of onion, you can leave it out entirely, or add it whole while the liver simmers under the lid so it gives up its flavor to the dish — then just discard the onion at the end.

5. Step 5:

   

   Heat the vegetable oil in a skillet over medium heat. Add the onion and sauté for a couple of minutes until translucent.

6. Step 6:

   

   Add the grated carrots and sauté everything together for another 3–5 minutes.

7. Step 7:

   

   Add the liver to the skillet and fry everything together, stirring, for 5 minutes. Season with salt and pepper at the end — but go easy on the salt, since you'll add mayonnaise next and it's already a bit salty. You can also sprinkle the liver with a seasoning blend meant for organ meats.

8. Step 8:

   

   Add the mayonnaise to the pan and stir. Use any mayo you like — regular, olive oil–based, or made with quail eggs. The main thing is that you enjoy its flavor, since the mayo really shapes the final taste of the dish.

9. Step 9:

   

   Pour in the water. Add more or less depending on how much sauce you want.

10. Step 10:

    

    Cover the skillet with a lid and simmer everything over low heat for about 10–15 minutes, until the liver is done.

11. Step 11:

    

    The braised liver with onions and carrots is ready. Serve it with any side dish you like. Enjoy!