Beef Liver Gyros-Style

5 from 2 votes
Prep Time 20 minutes
Cook Time 20 minutes
Rest Time 3 hours
Total Time 3 hours 40 minutes
Course Dinner
Cuisine European
Servings 4 people
Calories 211 kcal


Beef liver:

  • 600 g Beef liver
  • Milk
  • 2 tbsp Flour
  • 2 tbsp Rapeseed oil
  • 2 piece Onions
  • 1 piece Clove of garlic
  • 1 tsp Rosemary fresh
  • 1 tsp Fresh thyme
  • 1 tsp Fresh oregano
  • 2 tbsp Gyros spice

Metaxa sauce:

  • 4 tbsp Tomato paste
  • 1 piece Clove of garlic
  • 100 ml Metaxa
  • 2 piece Bay leaves
  • 200 ml Cream
  • 1 pinch Seasoned salt
  • 1 pinch Garlic pepper
  • 1 tsp Brown sugar
  • Telly cherry pepper
  • Parsley


Beef liver:

  • Chop or buy beef liver and approx. Soak in milk for 2-3 hours. Peel the onions and garlic. Cut the onions into wedges and finely grate the garlic. Wash the herbs and chop them finely, let bay leaves penetrate a little, so the aromas develop better.

Preheat the oven to 80 degrees!

  • Heat the oil in a pan, flour the liver and fry briefly in 2 portions. Without spices !!!!! Otherwise it can become tough! Keep warm in the warm oven. Then fry the onions in the same fat until they get color, then add the garlic and herbs (except for the bay leaf) and toss briefly. Add to the liver and season with gyros, garlic pepper and seasoned salt. Put back in the oven. Prepare rice or something else on the side!

Metaxa sauce:

  • Roast the tomato paste in the fat of the liver / onions ... then add the garlic and bay leaf. Deglaze with Metaxa and add sugar. Bring to the boil briefly and refine with cream. Season to taste with seasoned salt, garlic pepper and pepper! Chop the parsley!
  • Spread everything on plates and sprinkle with parsley!


  • We don't normally eat liver, but somehow I just wanted to give it a try. Sometimes not as sour liver etc. In fact, it was really good! 😀

My seasoning salt:

  • My seasoning salt

My garlic pepper:

  • Garlic and pepper all-rounder; o)


Serving: 100gCalories: 211kcalCarbohydrates: 10.5gProtein: 11.1gFat: 11.7g
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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