LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
LIVER, BACON & ONIONS
Provided by Jamie Oliver
Categories Meals for one Pork Bread
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
- Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
- Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
- Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
- Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.
Nutrition Facts : Calories 362 calories, Fat 13.1 g fat, SaturatedFat 3 g saturated fat, Protein 29 g protein, Carbohydrate 32.2 g carbohydrate, Sugar 5.9 g sugar, Sodium 1.1 g salt, Fiber 2.5 g fibre
LIVER AND BACON
This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!
Provided by LADYBARBER01
Categories World Cuisine Recipes European French
Time 35m
Yield 6
Number Of Ingredients 3
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
- Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
- Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.
Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
PAN-FRIED LIVER AND ONIONS WITH BACON
Due to the high levels of Vitamin A, this recipe is not suitable for pregnant women.
Provided by Simply Beef and Lamb
Categories entree
Time 16m
Yield 4
Number Of Ingredients 8
Steps:
- In a shallow bowl mix together the flour, seasoning and sage leaves. Toss the liver in the seasoned flour. Heat a large non-stick frying pan cook the bacon or pancetta and onions for 3-4 minutes until crispy. Remove and keep warm. In the same pan heat the oil and cook the liver for 1-2 minutes on each side, to seal. Remove the liver from the pan and keep warm with the bacon. Add the balsamic vinegar to the pan and stir in the stock, return the liver and bacon to the pan and simmer for 5 minutes. Serve with crispy onions, mashed potatoes and carrots.
Nutrition Facts : Calories 301, Fat 15.7
BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)
A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.
Provided by Cindi M Bauer
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
- Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
- To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
- Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
- In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
- Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
- Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
- Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.
Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8
CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
OLD FASHIONED SLOW COOKED LIVER, BACON AND ONIONS
Old Fashioned Slow Cooked Liver, Bacon and Onions. Meltingly soft, tender pieces of liver cooked in a delicious onion gravy with the bonus of bacon thrown in too! Options to use stove top, slow cooker or oven, pressure cooker, multi cooker, Instantpot too!.
Provided by Lovefoodies
Categories Main Meals
Time 5h20m
Number Of Ingredients 10
Steps:
- Wash and slice the liver in to bite size pieces.
- In a large mixing bowl, add the flour and season with salt and pepper. Then add the liver and toss, making sure each piece is coated with flour. When done, take 3 tablespoons of flour and place in a cup and add a little cold water to form a paste. We will use this to thicken the gravy later. Set aside.
- Chop the bacon and slice the onions, mince garlic etc. and over a medium heat, fry off bacon until cooked. Use a slotted spoon and put the cooked bacon on a plate, leaving the bacon fat in the pan.
- Turn the heat up on the pan and add the liver slices. Carefully turn them until they are browned on all sides then remove on to a plate.
- Add the sliced onions, garlic and mushrooms to the pan. You may need to add a drop of olive oil if there is not much fat left from cooking the liver. Gently cook until the onions are soft. If using herbs, add them now.
- Add the bacon and liver back to the pan with the onions and mushrooms and combine. Then add the tomato puree and beef stock. Add the cup of flour water you prepared earlier and gently stir until everything is combined.
- For cooking on the stove top, place the lid on the pan and gently cook on the lowest heat setting you have for about 2 hours or until the liver is tender.
- For cooking in the oven, transfer everything to an ovenproof casserole dish and place in the oven at 300 F or 150 C for approximately 2 hrs 30 minutes.
- For cooking in the slow cooker, transfer everything into your slow cooker and cook on low for 5-6 hours.
- For those of you who would like to make this recipe in your Multi cooker or Instantpot, using the browning setting, saute as the instructions above and then add the broth mixture to the pot. Select MEDIUM Pressure and cook for 35 Minutes. Release the steam and serve!
- When ready, serve hot with some lovely mashed potatoes and steamed vegetables!
Nutrition Facts : Calories 1668 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 528 milligrams cholesterol, Fat 105 grams fat, Fiber 4 grams fiber, Protein 131 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1, Sodium 2956 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 57 grams unsaturated fat
KETO LIVER AND ONIONS
Liver is one of those meats you either love or hate. In this recipe, we share how-to cook this nutrient-dense meat perfectly.
Provided by Patrick
Categories Ketogenic Recipe
Time 45m
Number Of Ingredients 8
Steps:
- Put the milk and vinegar in a shallow bowl and stir. Cut the liver into strips and soak in the liquid for 20-30 minutes. Meanwhile, cook the bacon in a large frying pan. Remove the bacon and dry it with paper towels. Cut the bacon into one-inch strips. Keep the bacon grease. Put half the butter in the pan with the bacon grease and add the onions. Cook over medium heat. Add a sprinkling of salt to taste. Stir occasionally until the onions are brown and caramelized. Remove and set the cooked onions aside. Add the remaining butter to the pan and add the thyme. Meanwhile, remove the liver from the milk/vinegar and dry with a paper towel. Discard the liquid. Cook the liver on high heat for about two minutes per side to sear and seal. Add the bacon and the onions and cook for another two minutes. Finally, cover the pan, turn the heat down low, and leave to cook for a further 15-20 minutes, stirring occasionally. Season with salt and pepper as needed.
Nutrition Facts : ServingSize 4
LIVER AND BACON WITH ONIONS AND GRAVY
The Hairy Bikers' traditional liver and bacon makes a simple supper packed full of flavour and bursting with vitamins and minerals
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 10
Steps:
- Rinse the liver in a colander under cold water and drain well on kitchen paper. Melt half of the butter with the oil in a large non-stick frying pan over a high heat.
- Put three tablespoons of the flour in a large bowl and season with salt and freshly ground black pepper.
- Coat half the liver in the seasoned flour, shake off any excess, then fry each slice in the hot fat for 1-2 minutes on each side until lightly browned, but not completely cooked through.
- Transfer the slices to a plate and repeat with the remaining liver.
- Reduce the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers.
- Add the bacon to the pan and cook, stirring from time to time, for 8-10 minutes or until the onion is pale golden-brown and the bacon is beginning to crisp.
- Sprinkle the rest of the flour over the onion and bacon and stir it for a minute or so.
- Dissolve the stock cube in the just-boiled water and pour slowly into the pan, stirring constantly.
- Bring to a simmer and cook over a medium heat until the gravy is thickened. Add a dash of tomato ketchup and season with salt and freshly ground black pepper.
- Return the liver to the pan with the onion gravy for just 1-2 minutes to warm it through and finish cooking.
- Serve the liver and bacon with some mash and freshly cooked greens.
LIVER AND ONIONS (WITH BACON) RECIPE
An incredibly nutrient dense and delicious liver and onions recipe topped with bacon (because bacon just makes everything better).
Provided by Katie Wells
Categories Main
Time 50m
Number Of Ingredients 9
Steps:
- Preheat oven to 325°F.
- Brown the bacon in a skillet and reserve drippings.
- Wash the liver and slice into thin (¼ to ½ inch) slices.
- Rinse well and pat dry.
- In a medium size bowl, mix together the coconut flour, salt, garlic powder, and pepper.
- Grease the bottom of a 9x13 inch baking dish with the bacon drippings.
- Dredge the liver slices in the coconut flour mixture and place in the baking dish.
- Thinly slice the onions into rings and layer on top of the liver slices.
- Cut butter in to small pats and place over sliced onions.
- Add the water to the pan to keep all moisture from cooking off.
- Place the pan in the oven and cook at least 30-40 minutes or until well cooked and onions are soft. It may take up to an hour depending on the thickness of the liver slices.
- While the liver is cooking, crumble or cut the bacon into little pieces.
- Remove the liver from the oven, sprinkle with bacon pieces, and enjoy!
Nutrition Facts : ServingSize 2 slices, Calories 363 kcal, Carbohydrate 16 g, Protein 28 g, Fat 20 g, SaturatedFat 9 g, Cholesterol 341 mg, Sodium 880 mg, Fiber 4 g, Sugar 3 g
BEEF LIVER WITH BACON AND CARAMELIZED ONIONS
Liver is a quick, tasty, nutrient dense meal. It's naturally gluten-free, paleo, low-carb, and keto.
Provided by Barbara Bianchi
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- Add milk to a shallow bowl. Soak liver in the milk for about 20 minutes to remove any bitterness.
- Meanwhile, cook your bacon in a large skillet. Drain on paper towels and cut into 1/2" chunks. Set aside.
- Reserve 1 1/2 tablespoons of bacon grease and add 2 tablespoons of the butter to the bacon grease in the same skillet. Add onions and cook over a medium heat stirring occasionally until caramelized, about 25 minutes. Remove onions to a dish, sprinkle with salt and set aside.
- Pat liver dry and discard the milk. Return skillet to high heat and add the remaining 3 tablespoons of butter to the pan. When the butter foam subsides, the butter is hot enough. Arrange the liver in the pan being certain not to crowd the pan. I worked in two batches. Sauté for 3 minutes regulating the heat so that the butter remains hot, but does not burn. Turn liver over and sauté about 2 minutes more. The inside meat should still be pink.
- Serve liver topped with onion and bacon.
Nutrition Facts : Calories 431 kcal, ServingSize 1 serving
BEEF 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.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- 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.
- 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.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
- 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.
- 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.
- Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 225 kcal, Fat 11 g, SaturatedFat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g
VEAL LIVER WITH ONIONS & BACON
Most people don't like liver because they've never had it prepared properly. The secret to making GOOD liver is to cook it over a medium high heat & to NOT overcook it! I prefer using Veal Liver, but Calf's liver works just as well...avoid regular beef liver due to it's bitterness.
Provided by Ackman
Categories Meat
Time 40m
Yield 1 pound, 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Drain and rinse liver in cold water of all blood.
- Slice bacon in half and lightly brown in a heavy skillet -- cast iron is best.
- Add the sliced onion and cook until all is lightly brown, making sure that the bacon doesn't get too crisp.
- Remove bacon and onion from skillet; set aside and keep warm, reserving bacon grease.
- Put flour in a sealable bag or container.
- Dredge the liver, making sure all of it is coated well.
- Melt the butter in skillet.
- Place liver in skillet & LIGHTLY season with Lawry's Seasoned Salt.
- Brown S-L-O-W-LY, until all has turned a nice golden brown, being careful NOT to overcook -- cook in batches, if needed.
- Remove to warm plate/platter and top with bacon/onion mixture.
- Serve with Recipe #331767 and gravy.
BEEF LIVER AND ONIONS
It appears that I have this recipe posted twice. Sigh. Please ignore this one and use the following recipe instead. Sorry and thanks. https://www.justapinch.com/recipes/main-course/beef/liver-and-onions-2.html I've had this recipe for probably 40 years. I don't remember where I got it, but most folks who like liver really...
Provided by Vicki Butts (lazyme)
Categories Beef
Time 55m
Number Of Ingredients 8
Steps:
- 1. Coat liver with flour; set aside.
- 2. Brown bacon; drain on paper towels.
- 3. Brown onions in bacon drippings.
- 4. Brown liver quickly in same skillet, about 1 minute on each side. Drain fat.
- 5. Combine broth, water, liver, pepper and tarragon.
- 6. Cover and simmer 20 minutes until liver is fork tender.
- 7. Uncover; top with bacon.
- 8. Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.
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- Reduce the heat to medium, add the onions, and cook, stirring occasionally, until they’re very soft and golden, 25 to 30 minutes. Remove the onions from the skillet with a slotted spoon, put them into an oven-proof bowl, and put them in the oven.
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