This liver recipe is super simple to make and while cooked calf liver can be an acquired taste, I show you how to take the bitter taste out of the liver pieces and top them with perfectly caramelized onions for an iron-rich entree.
Beef liver may be your first introduction to organ meats but did you know that turkey gravy also makes use of organs? Turkey gravy made with giblets is a classic Thanksgiving side dish.
Ingredient for liver and onions
- Beef liver - calves liver is preferable. Liver slices can be found in the frozen section in grocery stores.
- Milk - 2% milk is used in this recipe but buttermilk is another delicious option.
- Onions - Vidalia or yellow
- Flour - all-purpose flour
- Butter - salted butter is what I used in this recipe
- Olive oil - used to help raise the smoking point of the butter when frying
Substitutions
- Chicken liver can be used in place of beef veal liver. Chicken livers do not need to be sliced. They can be cooked whole.
- Season the dredging flour with salt, ground black pepper, garlic powder, and paprika. ¼ teaspoon of each.
- Instead of frying in butter and olive oil, bacon grease would make a delicious alternative.
Recipe Card?
To find the full printable recipe with specific measurements and directions CLICK HERE to go to the recipe card.
How to cook liver and onions
Soak the liver
Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.
While the liver is soaking, start caramelizing the onions.
Slice them in ¼ inch slices.
Heat Butter
Heat 3 tablespoons butter to the point of foaming in a cast iron or large skillet.
Single Layer
Add the onions in a single layer and drop the heat to low.
Do not disturb them for 15 minutes.
Stir
Stir the onions and then every 10 minutes or until they are taking on color. This should take up to 45 minutes. Low and slow is the key.
Transfer them to a clean plate and cover them with foil to keep warm.
Pat Dry
Remove the milk-soaked liver from the milk bath and pat dry with paper towels.
Dredge
Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
Sear
Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
Cook
Gently lay the flour-coated liver in the hot oil and quickly sear in the oil for no more than 3 minutes per side.
Serve
Remove from the frying pan and serve with the prepared onions.
Seasonal Favorite
This is the best homemade seedless black raspberry jam recipe made with fresh or frozen black raspberries.
Sous Vide Liver
To keep from overcooking and toughening the liver, sous vide is the perfect cooking technique for tender liver.
- Start by rinsing the liver and soaking it in milk. Soak liver in milk for one hour in the refrigerator.
- After soaking the liver, remove it from the milk bath and place it in sous vide bag.
- Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel.
- Cook for 30 minutes. While the lover cooks, start caramelizing the onions.
- Slice the onions in ¼ inch slices.
- Heat 3 tablespoons of butter to the point of foaming in a cast iron skillet or heavy bottom pan.
- Add the onions in a single layer and drop the heat to low. Do not disturb the onions for 15 minutes.
- Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
- Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
- Remove the liver and pat it dry with paper towels.
- Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
- Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
- Gently lay the flour-coated liver in the hot oil and quickly sear in the oil for no more than 1 minute per side.
- Remove from the frying pan and serve with the caramelized onions.
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ANOVA
This third generation sous vide circulator includes dual-band WiFi and a two-line touchscreen display.
Frequently asked questions, answers and tips:
When the liver is soaked in milk the neutral pH softens the texture and neutralizes the metallic liver taste.
Not many foods can be called "superfood." But liver is one. Once a popular and sought-after food source, liver haters have made it fall out of favor. This is unfortunate because liver is a nutritional powerhouse.
Ingredients
- 4 slices (4 slices) Beef Liver
- 1 Cup (236 ⅗ ml) milk
- ½ Cup (62 ½ Gram) Flour, All Purpose
- 6 Tablespoon (6 Tablespoon) Butter
- 2 large (2 large) onions sliced
Instructions
- Start by rinsing the liver and soaking in milk. Soak the liver in milk for one hour in the refrigerator.4 slices Beef Liver, 1 Cup (236 ⅗ ml) milk
- While the liver is soaking, start caramelized the onions.
- Slice the onions in ¼ inch slices. Heat 3 tablespoons butter to the point of foaming in a cast iron or large skillet.6 Tablespoon Butter
- Add the onions in a single layer and drop the heat to low. Do not disturb the onions for 15 minutes.2 large onions
- Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
- Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
- Remove the milk soaked liver from the milk bath and pat it dry with paper towels.
- Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.½ Cup (62 ½ Gram) Flour, All Purpose
- Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
- Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 3 minutes per side.
- Remove from the frying pan and serve with the caramelized onions.
Sous Vide Liver And Onions
- Start by rinsing the liver and soaking in milk.
- Soak the liver in milk for one hour in the refrigerator.
- After soaking the liver, remove it from the milk bath and place it in a sous vide bag.
- Heat the sous vide to 130 F . Use the water displacement method to press the air out of the bag and secure the bag to the edge of the cooing vesel. Cook for 30 minutes.
- While the lover cooks, start carmalizing the onions.
- Slice the onions in ¼ inch slices.
- Heat 3 tablespoons of butter to the point of foaming in a cast iron skillet or heavy bottom pan. Add the onions in a single layer and drop the heat to low.
- Do not disturb the onions for 15 minutes.
- Stir the onions and then every 10 minutes after until the onions are caramelized. This should take up to 45 minutes. Low and slow is the key.
- Once the onions have caramelized transfer them to a clean plate and cover with foil to keep warm.
- Remove the liver and pat it dry with paper towels.
- Dredge the beef liver in seasoned flour, coating all surfaces, pressing it into the flour.
- Heat the remaining butter with a few tablespoons of olive oil to the point of almost smoking.
- Gently lay the flour coated liver in the hot oil and quickly sear in the oil for no more than 1 minute per side.
- Remove from the frying pan and serve with the caramelized onions.
Nutrition
Notes
- Chicken liver can be used in place of beef veal liver. Chicken livers do not need to be sliced. They can be cooked whole.
- Season the dredging flour with salt, ground black pepper, garlic powder, and paprika. ¼ teaspoon of each.
- Instead of frying in butter and olive oil, bacon grease would make a delicious alternative.
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