Do you like Liver and Onions? If you never tried it maybe now it’s time!
Liver and onions is a dish consisting of slices of liver and onions; onion is favoured as an accompaniment to liver as the flavour of onion “cuts” the somewhat metallic flavour of liver, which can be off-putting to some eaters. Wikipedia
Liver, an organ, is soft-textured. Eaten raw, it is like a meat-flavored jelly with a bit of a snap and a chew. Cooked, it can be tender, almost creamy, or if over-cooked tough, dry, and mealy. The flavor gets its own adjective: livery or liverish. Different flavors for different animals, though most are more or less similar as being stronger than muscle meat.
We know, beef liver sounds disgusting, but, with a good recipe, the lowly beef liver will be transformed into a culinary masterpiece! Beef liver is rich in iron, and is often recommended as a food for people with iron deficiency. By pairing the beef with onions sautéed in butter, a sweetness is added to the dish that helps cut through some of the metallic liver taste. We are using beef liver in this recipe, but for a more mild taste, you can also use veal liver. Have you made this recipe? Rate it below and let us know if you ended up loving liver?
Below are two great basic liver and onions recipes and some tips.
Beef Liver and Onions With White Wine
INGREDIENTS
SERVINGS 3-4
1⁄4 cup flour
1⁄2 teaspoon salt
1⁄8 teaspoon pepper
1 lb beef liver
1⁄4-1⁄2 cup butter
oil, to taste
2 cups thinly sliced onions
1 -2 tablespoon fresh sage, minced
1⁄2 cup beef stock
1⁄4 cup dry white wine
1 tablespoon minced Italian parsley
DIRECTIONS
Combine flour, salt and pepper in bag.
Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
Set aside.
Heat skillet with 2-3 tablespoons of butter and a dash of oil.
Saute the onions on medium heat until tender and glossy.
Transfer to side dish and sprinkle with sage, salt and pepper.
Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
Add liver and sear 5 minutes until brown.
Inside meat should be slightly pink.
Return onions to pan til heated.
Remove liver and onions from pan and plate.
Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
Pour over liver and onions, sprinkle with parsley and serve
A diner would serve liver and onions with gravy, mixed peas and carrots and either mashed potatoes or french fried potatoes. A home cook would go for the mashed potatoes.
RECOMMENDED PAIRINGS
Eating liver is good for a variety of reasons, for example, a serving of about 3oz contains almost 550% of the recommended daily allowance of Vitamin A. Additionally, it is rich in B vitamins, vitamin D and Iron. Essentially, eating 3oz of meat can prove to be very beneficial for people of all ages.
Liver and onions is a traditional English dish. The main ingredients are slices of liver (usually pork, beef or, in the United Kingdom, lamb) and onions.
Liver and Onions
- 1 Add 2 tbsp. of butter to a medium-large skillet and heat over medium high heat. Add the slices of onion rings and sauté until caramelized. Once they are golden, remove from heat, and wrap in foil to keep warm.
- 2 While the onions are cooking, combine the flour, salt, pepper and paprika. Dredge the liver in the mixture and set aside. Once you have removed the onions from the pan, melt the remaining 2 tbsp. of butter in the pan and then add the coated liver. Cook over medium-high heat, flipping once for 3 minutes per side. Remove once done, and do not overcook the liver.
- 3 Serve the liver with mashed potatoes, gravy, and the caramelized onions on top. Enjoy!
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