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old fashioned liver and onions
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Old Fashioned Liver and Onions Recipe

Seasoned liver pieces are pan-fried with onions, bacon and apples in this old-fashioned liver and onion recipe. Recipe bonus: how to cook liver in the oven plus instructions for the sauce.
Course Dinner, Lunch
Cuisine American, German
Diet Gluten Free
Prep Time 7 minutes
Cook Time 8 minutes
Total Time 15 minutes
Servings 4
Calories 473kcal

Equipment

  • colander to clean the liver
  • plate
  • skillet or pan - for pan-frying your liver (old fashioned style)!
  • casserole dish - if using the baking method.

Ingredients

  • 1 lb liver (beef, veal or pork) about 500 g
  • 2 yellow onions large
  • 4 rashers bacon (poultry bacon will also do fine)
  • cup olive oil
  • cup flour (all-purpose, arrowroot or tapioca flour)
  • 1 apple
  • 1 teaspoon garlic powder
  • 1 tsp ginger powder
  • ½ teaspoon salt

GRAVY

  • 2 tablespoon butter or clarified butter or margarine
  • 2 tablespoon flour (arrowroot for paleo or all-purpose)
  • 1 cup vegetable or chicken stock
  • ½ teaspoon garlic powder
  • ½ teaspoon ginger powder
  • ½ teaspoon black pepper

Instructions

Old fashioned liver and onions - frying method

  • Place the liver in a colander and clean it under running water to get rid of excess blood then use a kitchen towel to pat it all dry.
  • Remove any tough membrane that may be on the surface of the liver. You can soak the liver in milk for about 30 minutes to get rid of the strong liver smell, but this is an optional step.
    removing the outer membrane on liver
  • Next, slice the apple and onion and set them aside. Cut the liver into servable pieces (each about 1 inch or 2.5 cm thick).
  • Add the flour, garlic powder and ginger powder to a bowl and stir to combine. Coat the liver pieces with the flour mixture making sure to shake off excess flour. Do not add salt at this point, as this will drain the moisture from the liver and make your old-fashioned liver dry.
  • Add oil to a skillet and place it on the stovetop, under medium heat. Fry the onions and apples until translucent and slightly browned, then set aside on a plate. Fry the bacon for about a minute on each side, or until crisp then also set aside.
    Next, fry the liver for about 3-5 minutes on each side, or until properly browned.
    pan-fry the liver
  • Transfer the liver to a plate, top with the bacon, onions and apples and cover with aluminium foil to keep warm. Proceed on to make the sauce.
  • Prepare the gravy (see method below), transfer the fried liver, onions, bacon, and apples to a serving plate, and drizzle the sauce on top. Enjoy your old fashioned liver and onions with a side dish of your choice!

How to cook liver in the oven

  • First, clean the liver under running water and remove any clear membrane that might be on the surface of the liver. Soak the liver in milk for 30 minutes, but this is an optional step.
  • Next, slice the apple and onion and set them aside. Cut the liver into servable pieces (each about 1 inch or 2.5 cm thick).
  • Combine flour, garlic powder and ginger powder in a bowl and stir. Coat the liver pieces with the flour mixture making sure to shake off excess flour. Do not add salt at this point, as this will drain the moisture from the liver and make it dry.
  • Add oil to the skillet and heat under medium heat. Fry the onions and apples until translucent and slightly browned, then set aside on a plate. Fry the bacon for about a minute on each side, or until crisp then also set aside. Transfer half of the fried onions and apples to a casserole dish, and keep the other half aside on your plate.
  • Proceed on to fry the sliced liver for about 3 minutes on each side or until browned. Transfer the liver to the casserole dish so that you now have onions and apples at the bottom, the liver in the middle, and finally, the remaining onions and apples. Lay the bacon on top, drizzle with gravy, cover with an aluminium foil and bake for 20 minutes at 365° F (approximately 180° C).

Sauce

  • Melt butter under low heat. Add in the flour, black pepper, garlic, and ginger powder then use a whisk to stir. Continue stirring until it turns brown (for about 3-5 minutes).
  • Once browned, add the stock and allow to simmer for a further 2 minutes.
    sauce for the liver and onions
  • Continue whisking until thick then serve with the fried liver or drizzle on top of the casserole dish to bake.

Video

Notes

  • Nutritional information is calculated only for the fried liver method and does not include the sauce or oven method.
Variations
  • Make paleo and gluten-free liver and onions by using a gluten-free blend such as tapioca flour or arrowroot flour.
  • For a Keto or low-carb alternative, use a mixture of almond flour and parmesan cheese.
  • Add more stock if you prefer a lighter and thinner sauce or gravy.

Nutrition

Calories: 473kcal | Carbohydrates: 21g | Protein: 27g | Fat: 31g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 326mg | Sodium: 518mg | Potassium: 549mg | Fiber: 2g | Sugar: 7g | Vitamin A: 19196IU | Vitamin C: 8mg | Calcium: 25mg | Iron: 6mg