Down Home Liver 'n' Onions
- SERVES
- 4
- COOK TIME
- 30 Min
If you quiver at the thought of liver, please do me (and yourself) a favor and try this down-home version. Loaded with tasty whole new potatoes, it may just change your point of view!
What You'll Need
- 2 tablespoons vegetable oil
- 5 medium-sized onions, cut into wedges
- 1 1/2 pound beef liver, cut into 3/4-inch strips
- 2 cans (141/2 ounces each) whole white potatoes, drained and cut in half
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
What to Do
- In a large skillet, heat the oil over medium-high heat and sauté the onions for 8 to 10 minutes, or until tender and just beginning to brown.
- Add the liver and cook for 8 minutes.
- Turn the liver and stir in the remaining ingredients; cook for 6 to 8 minutes, or until the potatoes are heated through and the liver is cooked to desired doneness.
Notes
Read NextEasy Cheeseburger Ring
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shagler1 0425552
Jul 13, 2017
I have not had liver and onions in a long time. This recipe is identical to the one my mother used and now I use. I can't wait to make this.My family loves liver and onions over white rice. the key to this recipe is to steam it with water. If someone hasn't tried it maybe they should before downgrading the recipe
doloreseleeson 392 7811
Feb 21, 2017
I like my liver with bacon and onions and well fried. If it is pink in the middle it makes me heave!
reimerosa 9915225
Oct 06, 2016
Mom said to always use calf liver. Beef liver has a stronger taste and pork liver was nasty-Mom was always right
dantrish127 599254 9
Aug 04, 2014
16 min is way to long for liver i have been a cook for 29 years and that is way over cooked pep91430060396 is correct it should be pink in the middle and where is the bacon?
jetoyer 0101636
Aug 04, 2013
I've been cooking liver 'n onions for years & it's really simple. Coat liver in flour, fry in small amount of oil just until browned on each side- remove from pan, add oil & stirfry 3 medium sliced onions just until wilted. Add liver back on TOP of onions- S &P & add 1/2 to 3/4 cup water. Cover & simmer for 10-15 minutes. Serve w/ boiled potatoes, drained w/ butter & sour cream added. No gravy needed but can add cream of mushroom? soup to onions after removing liver if creamer texture wanted.
pep9143 0060396
Aug 02, 2013
Please do not overcook liver. It should be a little pink inside. Cooking it too long gives it a strong flavor.
bjmmcsock 7466556
Jan 06, 2014
One of the reasons many people do not like liver is that it is overcooked. It can taste dry and leathery. Should have some moisture in it and some pink. I think the 'Down home liver N onion recipe is overcooking the liver.
meatandtaters
Aug 02, 2013
My goodness. Salt, pepper, flour, heated oil. Fry liver 'til done to your liking. Drain off most of the oil, leaving 2-3 T. 2-3 T flour in oil, stir and cook 'til brown, add water 'til thick to your liking. Add a little more salt and pepper to the gravy then put liver back in 'til heated through. Serve with hot biscuits for the gravy or the mashed potatoes. Fried onions are a very good addition but not necessary. Sweet tea an absolute must. Can even have corn bread instead of biscuits. DO NOT PUT THE POTATOES IN WITH THE LIVER. It makes liver mush. I don't have nutritional values. I'm so solly.
wingding 1871041
Aug 02, 2013
I have a stir-fry recipe that requires stirring the liver with peppers and onions and the liver does not turn to much.
larrylike 9779057
Aug 02, 2013
Hey Meatandtaters My mother used to make that and I wasn't sure how she did it. The gravy is to die for! I can take or leave the liver. Thanks for the info.
buddybeauy 7811275
Aug 02, 2013
I start with frying crispy bacon. Remove the bacon and use grease to fry the flour & seasonings cover liver slices until golden brown. Remove the liver and use remaining grease to carmelize thin sliced onions. Put it all back in the skillet (preferably iron) and serve with real mashed potatoes and any other sides you prefer. If you are starting with a whole liver, always remove the thin membrane covering it. It just shrinks up and gets tough. Enjoy!
utahna2 8344566
Aug 02, 2013
Why would you put the liver in water after frying it so that it is crisp? Never heard of such a thing.
terristaats 975231 4
Aug 03, 2013
Neither of you must be experienced cooks to ask that question. Always, always sear, fry or brown meat before braising in a liquid. In this case the liquid is water. Braising makes for a much more tender piece of meat. This can also be done with tougher/cheaper cuts of beef like chuck. Now you know. Pass this info on down to your children :)
reimerosa 9915225
Oct 06, 2016
Mom cooked it like this. Putting the fried liver on top of the onion and covering with water made the gravy from heaven!
e407 2268950
Aug 02, 2013
RePost for -- not being smart just trying to be helpful jjandy My Recipe is better than anyones I've seen ever - putting about a cup and a half flour in a bowl and then put in Ms Dashes in the flour and stir it around until it gets thoroughly mixed in Using about three tablespoons of Ms Dashes Then take the Liver and dredge it in the flour and shaking off the excess leaving a coating of flour and Ms Dashes on it Salt and pepper it and let it sit on a plate Do this to all of the Liver being used Then Fry some onions until carmelized Take them out and then put in Liver with a Tablespoon of oil or more if needed Cook the Liver until done but not too done Take the Liver out and use the Fat left in the pan for the Liver…Read More Cook the Liver until it is crusted on both sides Use more oil if necessary After all of the Liver is done drain the pan of left over grease leaving just a little Put the liver back in the pan and fill it up to three quarter full of water Let it simmer for minutes on low heat Take out when finished and then reheat the liver and onions and serve along with mash potatoes and gravey which you can make with the leftover water from cooking the liver That's it-for more info contact jjandy northpennaccess net Not RatedAug Read more at http www mrfood com Beef Down-Home-Liver-n-Onions- ml mIz eF eIT MAK
jim517
Mar 05, 2013
I love liver and onions but not prepared this way. I bake it my way and I only use calf's liver as it is the best.
tamibaker2 6153033
Oct 03, 2011
Potatoes mixed in with the liver?! Blasphemy! And CANNED potatoes at that! I love liver and onions, but this recipe is really off-putting!
jjandy 7259109
Aug 05, 2011
jjandy again, the liver in the article 7259109 should be cooked until it is crusted on both sides and then put in water to simmer for 45 minutes on low heat. Original said Bacon instead of liver. Sorry for the mistake!
jjandy 7259109
Aug 05, 2011
My Recipe is better than anyones I've seen ever-putting about a cup and a half in a bowl and then put in Ms Dashes in the flour and stir it around until it gets thoroughly mixed in Using about three tablespoons of Ms Dashes Then take the Liver and dredge it in the flour and shaking off the excess leaving a coating of flour and Ms Dashes on it Salt and pepper it and let it sit on a plate Do this to all of the Liver being used Then Fry some onions until carmelized Take them out and then put in Bacon with a Tablespoon of oil or more if needed Cook the Bacon until done but not too done Take the Bacon out and use the Fat left in the pan for the Liver Cook the bacon until it is crusted on both sides Use more oil if necessary…Read More After all of the Liver is done drain the pan of left over grease leaving just a little Put the liver back in the pan and fill it up to three quarter full of water Let it simmer for minutes on low heat Take out when finished and then reheat the bacon and onions and serve along with mash potatoes and gravey which you can make with the leftover water from cooking the liver That's it-for more info contact jjandy northpennaccess net
ccrisman 5638169
Jan 29, 2011
Potatoes in Liver and Onions??? Why put potatoes in Liver and Onions??? I was completely turned off to this recipe with the addition of potatoes.
Starsrowan 6959774
Dec 11, 2010
I Love liver and onions however, not over cooked! This sounds like it would be because it doesn't take 16 minutes to cook liver. I prefer my liver thicker. I dredge it in flour before adding it to some olive oil and bacon grease that I cook along with my onions.
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