Liver And Onions Recipe

Classic Liver And Onions Recipe

If you’re a fan of old-fashioned cooking, then you’ll love this classic liver and onions recipe.

Prep: 3min

Total: 20min

Yield: 4

Serving Size: 0 g

Nutrition Facts: calories 254 calories, Carbohydrate 10 g carbohydrates, Cholesterol 335 mg cholesterol, Fat 13 g fat, Fiber 1 g fiber, Protein 24 g protein, Saturated Fat 7 g saturated fat, servingSize 0 g, Sodium 178 mg , Sugar 2 g , Trans Fat 1 g

Ingredients:

• 3 tablespoons salted butter
• 1 large yellow onion, sliced
• 1 pound beef liver, pre-sliced into thin strips
• ¼ cup beef stock
• 1 tablespoon all-purpose flour

Instruction:

1. Melt the butter in a large skillet over medium-high heat. Add the sliced onions and cook them until they are softened, for about 5 minutes.
2. Add the liver strips to the skillet and cook them for about 5 minutes per side, or until browned.
3. Once everything is cooked through, add 1 tablespoon of the beef stock to the flour and mix together until it forms a paste.
4. Add this mixture to the rest of the beef stock, then add it to the skillet and bring to a boil.
5. Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
6. Serve immediately.

Liver and Onions

Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium rare it’s tender and sweet.

Prep: 15min

Total: 30min

Yield: 4

Serving Size: 0.25 recipe

Nutrition Facts: servingSize 0.25 recipe, calories 225 kcal, Fat 11 g, Saturated Fat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g

Ingredients:

• 1 lb calves’ liver ((not mature beef liver*), thinly sliced)
• 1/2 teaspoon Diamond Crystal kosher salt
• 1/4 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon smoked paprika
• 1 medium yellow onion (thinly sliced, slices separated into rings)
• 2 tablespoons olive oil (divided)

Instruction:

1. Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
2. Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
3. Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover them with foil to keep them warm.
4. Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
5. Cook the livers briefly, about 3 minutes per side. Don’t overcook them or they’ll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
6. Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

Liver & Onions (Classic)

This is the classic way to make Liver and Onions without flour

Ingredients:

• 1 medium onion cut into rings
• 2 Tbsp butter
• 1 lb sliced beef liver
• 2 tsp water
• 2 tsp lemon juice
• 1 tsp Worcestershire sauce
• Dash of salt and pepper

Instruction:

1. Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
2. Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
3. Remove from milk. Thinly slice liver into 1/2-3/4″ thick slices.
4. Slice onion into rings. Set aside.
5. Melt butter in a large skillet
6. Cook onions in butter until soft, and then remove onions from butter
7. Add liver to skillet, and sprinkle salt and pepper. Cook over medium heat for 3 minutes, turn.
8. Add onions back to skillet with liver. Cook until liver is slightly pink in center, approximately 3 minutes.
9. Remove liver and onions from skillet
10. If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce and pour over the liver and onions

Best Liver and Onions if You’re Scared of Liver

FAQ

Why do you soak liver in milk before cooking?

Do you rinse off liver before you cook it?

What is the best cooking method for liver?

How long should you cook liver for?