Liver and Onions Recipe – 2 Different Ways
This liver and onions recipe will delight liver lovers! Quickly cook tender calf liver in bacon fat and serve with plenty of savory sautéed onions. It’s just like mom used to make.
The liver is one of the most nutritionally dense foods on the planet. However, its taste and texture can sometimes be polarizing, and people love it or hate it. Try these two liver and onion recipes and discover a recipe that’s just right for you
The liver is known as organ meat and is also referred to as offal meat. Offal meat refers to internal organs and other parts of an animal that are deemed undesirable and discarded.
Other offal meats include kidney, heart, brain, tongue, chicken hearts, and chicken gizzard. Organ meats are usually nutrient-dense and are very healthy.
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Liver and Onions Recipe – Variations
A good plate of liver and bacon has always been one of our favorite meals so we’re dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.
Liver & bacon is a really nutritious dish – one serving will provide your day’s iron, zinc, folate, and vitamin C.
As well as being rich in minerals, the liver is a good source of B12, a vitamin that helps your body to use iron.
It’s also high in vitamin A, important for healthy skin, hair, and eyes.
NOTE: If you’re pregnant, avoid eating liver.
Ingredients for Liver & Onions in Gravy
- 1 ½ lb. beef liver
- One cup all-purpose flour
- 1 ½ tsps. Season salt
- 1 ½ tsps. Pepper
- One diced purple onion
- 3 Tbsps. Butter or margarine
- 1/3 c oil
- 1 & ½ cup beef stock
Liver and Onions Recipe – How to Make Liver & Onions in Gravy
- Heat oil & margarine in a fry pan, sauté onions till browned remove from pan
- Dip liver pieces in flour fry, till brown (not dry will finish cook in gravy), remove from pan
- Add 1 ½ cup beef stock thicken with 2 TBS seasoned flour left from dipping liver scraping goodness from pan, put liver & onions in with gravy cover with lid few more minutes to cook in gravy & serve with rice or potatoes
How to cook liver and onions recipe on the oven
A savvy home cook knows the best approach to the cooking liver in the oven depending on the type and age of the liver. Poultry livers, calf livers, and livers from other young animals are tender with mild flavor; these hold up to the dry heat of baking.
Beef and other adult livers, however, are tougher with a potent flavor. They do better with a wet heat cooking method like braising, which provides a good opportunity to temper and balance the liver’s taste.
Choose a suitable technique to more thoroughly enjoy this adventurous and nutritious alternative to steak and other more common animal proteins.
- Preheat the oven to 375 degrees Fahrenheit for about 20 minutes. Lay a sheet of aluminum foil over a baking tray and grease it with a little bit of cooking oil.
- Wash the liver under cold running water and blot it dry with clean paper towels. Cut the liver into slices anywhere from ½ to 2 inches thick, as you prefer, with a sharp knife. Because liver must be cooked to well done — 160 degrees Fahrenheit — to be safe, slicing it into thinner pieces prevents the outside from cooking too quickly.
- Pat the liver slices with plenty of salt and pepper, as well as other complementary herbs and spices.
For example, some combination of thyme, rosemary, basil, and tarragon works nicely; curry or chili powder adds heat, and a beef rub is an easy way to impart a depth of flavor.
- Space the liver pieces out on the lined baking tray and put the tray into the middle of the oven.
Bake them for 20 to 30 minutes, until they reach an internal temperature of 160 F. Insert an instant-read thermometer into the center of the liver to determine doneness.
- Preheat the oven to 325 F for about 15 to 20 minutes. As it heats, rinse the liver and pat it dry with paper towels.
Cut the liver into 1- to 3-inch slices, as you prefer, with a sharp knife. Season the pieces liberally with salt and pepper, along with any other herbs or spices you’d like to use.
- Put a Dutch oven over medium-high heat on the stove and coat the bottom with cooking oil. Let it become shimmering hot.
Drop the liver slices in and sear them for about 3 minutes, turning the pieces frequently to cook all sides. Remove the liver to a plate.
- Pour a braising liquid into the Dutch oven, using less than would completely submerge the liver when it goes back in.
Wine, beer, and broth work well. Rub the tip of a spatula or cooking spoon over the bottom of the dish to release the caramelized remnants from searing. Season the liquid with any desired aromatics, herbs, and spices.
For example, include chopped carrots, celery, onion, garlic, shallot, leek, scallion, ginger, rosemary, basil, tarragon, thyme, soy sauce or citrus zest.
- Place the liver strips back in the Dutch oven and bring the liquid to a boil. Put the cover on the pot and put it into the oven.
Braise the liver for 20 to 30 minutes, depending on the thickness of the liver slices, until they’re fork-tender and cooked to 160 F as measured with an instant-read thermometer.
Liver and Bacon with Onion Gravy
Things You’ll Need
- Paper towels
- Salt and pepper
- Herbs and spices
- Cooking oil
- Instant-read thermometer
- 1lb. beef liver
- ¼ cup all-purpose flour
- ½ teaspoon salt
- 1/8 teaspoon pepper
- 4 slices bacon
- 2 medium onions, sliced
Cut liver into serving-sized pieces. In a shallow bowl, combine flour, salt, and pepper; mix well. Coat liver with flour mixture.
In a large skillet, cook bacon over medium heat until crisp. Remove bacon; drain on a paper towel, reserving drippings in skillet.
Add liver and onions to skillet; cook 2 to 3 minutes on each side or until thoroughly cooked. Serve topped with crisp bacon.
Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if used, and use to dust the liver. Remove bacon from the pan and set aside. ..
Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash
Keto Liver and Onions
- Preheat a large non-stick skillet to medium heat.
- Season the liver with salt, and garlic powder.
- Add the butter to the skillet, once melted add the liver.
- Let it cook for about 3 minutes and flip.
- Add onions, lower the heat and cover with a lid.
Liver and onions recipes slow cooker
- Firstly, fry the liver on both sides for a minute then add the liver to the slow cooker.
- Yhen, add onions on top.
- After that, sprinkle the beef stock into the hot water and stir.
- Add salt n pepper to taste
- Lastly, when it’s cooked thicken the gravy with cornflour leave with the lid on and bring it to the boil then turn off until you need it.
Organ meats like liver are some of the most nutritious foods in the world. That’s why pretty much every Paleo expert (including us) suggests you try to add more Paleo liver recipes into your diet.
Why do you soak your liver in milk before cooking?
Don’t skip this step! Some people think that the liver tastes bitter or gamey. If you soak it in milk for 1-2 hours prior to cooking, it removes much of the bitter taste
Do you rinse liver after soaking in milk?
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two – whatever you have time for.)
What goes well/served with liver and onions?
Great Side Dishes for Liver and Onions
- Make-Ahead Mashed Potatoes.
- Rice Pilaf with Mushroom and Pine Nuts.
- Dinosaur Kale with Baby Potatoes.
- Green Beans with Shallots and Pancetta.
- Broccoli Rabe with White Beans.
How do you soak your liver?
Place your liver in a bowl with filtered water. Add 4-8 tablespoons of apple cider vinegar, lemon juice, or whole milk (raw preferred.) Allow soaking for anywhere from 30 minutes to 2 hours.
The time you soak is determined by the thickness of your slices and your texture preferences.
How can I make my liver taste less strong?
You can remove this bitter taste at home by soaking the liver in milk to make the taste milder.
After you soak the liver in the milk, prepare it with your preferred cook