If you love liver and onions, learn to make the classic dish at home or find a new way to enjoy the meat. For tender liver and onions, cook bacon until it’s crisp and sauté onions in the drippings. Bake the liver with the onions and bacon until it’s tender. If you want a faster but flavorful way to prepare liver, stir-fry it with Italian seasoning or marinate the meat and toss it on the grill.
Preheat the oven to 325 °F (163 °C) and grease a roasting pan.
Coat the inside of the pan with cooking spray or rub olive oil to coat it. Set the pan aside.
Greasing the pan will prevent the liver and onions from sticking to it.
Cut 4 slices of bacon and fry them until they’re just crunchy.
Use a sharp knife to cut each slice of bacon into 3 short pieces. Put the bacon into a frying pan and turn the burner to medium. Stir and fry the bacon along with 1 tablespoon (14.8 ml) (14 g) of the butter until the bacon just starts to crisp up. Transfer the bacon to a paper towel-lined plate.if (WH.video)WH.video.add(document.getElementById(‘mvid-4ccfbafb5f’));
The bacon will render its fat which will prevent it from sticking to the pan.
into rings and sauté them for 5 to 7 minutes.
Cut 2 large Vidalia onions or 1 large white onion into 1/4 in (6 mm) slices. Add them to the frying pan along with the remaining 3 tablespoons (42 g) of butter.if (WH.video)WH.video.add(document.getElementById(‘mvid-55d61e5111’));
Stir and cook the onions until they soften and become clear.
Sprinkle the flour, salt, and pepper over the liver.
Lay 1 pound (450 g) of sliced beef liver on a cutting board. Sprinkle 1 tablespoon (14.8 ml) (9 g) of all-purpose flour, 1/4 teaspoon (1 g) of salt, and 1/4 teaspoon (0.5 g) of ground black pepper evenly over the liver.
Turn the liver over so the other side gets a little of the flour mixture.
Arrange the liver slices, bacon, and onions in the roasting pan.
Place the liver in the pan so they’re in a single layer. Then scatter the crisped bacon evenly over the liver. Spoon the sautéed onions over the liver and pour the skillet drippings across the top.if (WH.video)WH.video.add(document.getElementById(‘mvid-6a2cbb5852’));
If you want additional seasoning, sprinkle more salt and pepper over the top.
Cover and bake the liver and onions for 45 minutes.
Put the lid on the roasting dish or cover it tightly with aluminum foil. Put the dish in the preheated oven and cook the meal for 45 minutes.if (WH.video)WH.video.add(document.getElementById(‘mvid-7b3b6866d5’));
The liver will be almost cooked and the onions will soften.
Put sugar and soy sauce over the liver and bake it for 15 more minutes.
Remove the pan from the oven and take off the lid. Scatter 1/4 cup (50 g) of brown sugar over the liver and pour 1 teaspoon (4.9 ml) of soy sauce on top.if (WH.video)WH.video.add(document.getElementById(‘mvid-8a99532f96’));
Bake the liver for 15 more minutes.
Put the lid back on and return the pan to the oven so the liver finishes cooking. If you aren’t sure if the liver is done, insert an instant-read meat thermometer into the thickest part of the a liver. The temperature should read 160 °F (71 °C).if (WH.video)WH.video.add(document.getElementById(‘mvid-2259d4936e’));
Rest the liver for 5 to 10 minutes before serving.
Turn off the oven and remove the pan from the oven. Leave the liver to rest it finishes cooking. Then serve the liver and onion with mashed potatoes, crusty bread, creamed corn, or a green salad.
Store leftover liver in an airtight container in the refrigerator for up to 3 or 4 days.
Sauté the onions with thyme and sage for 20 minutes over medium heat.
Pour in 3 tablespoons (44 ml) of the oil into a heavy skillet and turn the burner to medium. Once the oil shimmers, stir in 1 1/2 onions that you’ve sliced into 1/4 in (6 mm) slices along with 1/2 teaspoon (0.5 g) of the dried thyme and 1/2 teaspoon (0.5 g) of the dried sage.if (WH.video)WH.video.add(document.getElementById(‘mvid-402d63c086’));
Stir the onions frequently to prevent them from sticking to the bottom of the skillet.
Remove the onions and sauté 1 garlic clove for 2 minutes.
Spoon the sautéed onions to a bowl and keep the burner at medium heat. Pour in the remaining 1 tablespoon (15 ml) of olive oil. Stir in the flattened clove of garlic and let it cook until it turns golden brown. Turn off the burner and discard the garlic clove.if (WH.video)WH.video.add(document.getElementById(‘mvid-8b51ef9cf5’));
This will make a garlic-infused oil that you will use to cook the liver.
Mix the flour, thyme, sage, salt, and pepper.
Measure 2 tablespoons (18 g) of all-purpose flour into a shallow plate. Stir in the remaining 1/2 teaspoon (0.5 g) of dried thyme, 1/2 teaspoon (0.5 g) of dried sage, and salt and pepper.if (WH.video)WH.video.add(document.getElementById(‘mvid-4f617cfc69’));
You can also put the dry ingredients into a sealable plastic bag.
Dry 12 ounces (340 g) of calf’s liver and cut it into 2 in (5 cm) strips.
Use paper towels to pat the liver completely dry and place it on a cutting board. Take a sharp knife and cut the liver into evenly sized strips.if (WH.video)WH.video.add(document.getElementById(‘mvid-e033038bc6’));
Coat the liver in the seasoned flour.
Put the strips of liver into the plate with the seasoned flour. Turn the strips over so they’re covered with the flour.if (WH.video)WH.video.add(document.getElementById(‘mvid-d3501c6cfa’));
If you put the flour in a bag, place the strips of liver into it and seal the bag shut. Shake the bag so the liver is completely coated.
Add the butter to the skillet and turn the burner to medium-high.
Put 1 tablespoon (14.8 ml) (14 g) of butter into the garlic oil. Heat the butter until it melts and the oil shimmers.if (WH.video)WH.video.add(document.getElementById(‘mvid-7c6c8724e6’));
the liver strips for 3 minutes. Lower the coated liver strips into the skillet and stir the liver strips constantly so they turn golden brown on the outside. Keep in mind that they won’t be cooked completely.
Shake the excess flour off of the liver strips before you add them to the skillet. This will prevent them from becoming soggy as they cook.
the liver strips for 3 minutes.
Transfer the onions from the bowl to the skillet. Stir and cook the liver and onion mixture until the liver strips are just cooked through to the center.if (WH.video)WH.video.add(document.getElementById(‘mvid-d65d7b8d9e’));
Add the sautéed onions and stir-fry the mixture for 5 minutes.
Turn off the burner and stir in 1 1/2 tablespoons (5.5 g) of minced parsley. Serve the liver immediately with your choice of sides. For example, spoon the stir fry over rice, cooked potatoes, or boiled noodles.
Refrigerate leftover liver and onions in an airtight container for up to 3 or 4 days.
Serve the stir-fried liver.
to medium-high. If you’re using a charcoal grill, heat a chimney full of briquettes. Once the coals are hot and ashy, dump them on the center of the grill grate.
Set a grill pan on the grill to heat up while you prepare the liver.
<img src='https://i0.wp.com/' alt='Heat a gas or charcoal grill’ width=’900′ height=’599′ />
Heat a gas or charcoal grill
If the liver is bloody, rinse it with cold water. Then use paper towels to pat it completely dry. Take a sharp knife and cut the liver into thin slices and set them aside on the cutting board.
If tough veins are visible, cut them off.
Pat 1 pound (450 g) of beef liver dry and cut it into 1/2 in (1.3 cm) slices.
Get out a small bowl and pour 1⁄2 cup (120 ml) of olive oil into it. Stir in 1 clove of crushed garlic, 1 tablespoon (2.5 g) of freshly chopped mint, 1 teaspoon (5.5 g) of salt, and ¼ teaspoon (0.5 g) of freshly ground black pepper.if (WH.video)WH.video.add(document.getElementById(‘mvid-d74a940d1f’));
If you prefer to use a different herb, substitute basil or parsley for the mint.
Mix the olive oil with garlic, mint, salt, and pepper.
Dip a basting brush into the marinade and spread it over the liver slices on the cutting board. Turn the slices and brush the other side with the marinade. Then put the liver slices in the hot grill pan.
You might have to nestle the liver slices next to each other depending on the size of your grill pan. Ensure that they’re in a single layer.
Brush both sides of the liver with the marinade.
Place the grill pan in the center of your medium-hot grill and put the lid on the grill. Leave the liver to cook for 5 to 7 minutes.if (WH.video)WH.video.add(document.getElementById(‘mvid-0dc7fbb988’));
Adjust the vent on the top of your charcoal grill if necessary. Open the vents to make the grill hotter or close them if the grill feels too hot.
Grill the covered liver slices for 5 to 7 minutes.
Remove the lid from the grill and use long-handled tongs to flip the slices of liver over. Remember to keep them in a single layer. Put the lid back on the grill and cook the liver for 5 to 7 more minutes.if (WH.video)WH.video.add(document.getElementById(‘mvid-dee2474a84’));
Avoid removing the lid frequently to check on the liver. The more you remove the lid, the more heat will escape from the grill.
Turn and grill the slices for another 5 to 7 minutes.
Take the grill pan off of the grill and transfer the liver slices to serving places. Consider serving the grilled liver with potato salad, grilled vegetables, or steamed rice.if (WH.video)WH.video.add(document.getElementById(‘mvid-5a6df50ff7’));
Refrigerate leftover liver in an airtight container for up to 3 or 4 days.
Remove and serve the slices of grilled liver.