Liver and Onions is an old fashioned classic recipe that’s not only delicious but easy and economical! So, you say that liver is not your idea of a good meal? Think again – this recipe will convert even the most ardent opponent!
I love liver and onions! After being a vegetarian for 30+ years, I think it is delicious.
I know, you may not agree with me but, even my children enjoy it! So, if my children can eat it without complaining and even enjoy it (including the 4 yr. old), I challenge you to give it a try!
And, if you need a dependable source of good quality grass-fed liver, click here.
Benefits Of Eating Liver:
- Rich in key nutrients that keeps our brains healthy
- High in Vitamin B12
- Contains vitamins A,D,E and K
- High in Iron
- One of our best sources of natural folate
Tips For Preparing Liver And Onions
- Soak the liver in water or buttermilk to remove the bitter flavor
- Pat the liver dry before cooking
- Use kitchen scissors to cut the liver for ease
- This recipe can be easily adapted with your favorite herbs, spices and seasonings
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- 1 lb beef liver cut into pieces
- 1 Tbsp rosemary
- 1 onion chopped
- 1 Tbsp thyme
- 1/2 c red wine opt. or use water
- 1 Tbsp lemon juice
- 3 cloves garlic minced
- 4 Tbsp butter at room temp.
- 1/2 tsp mustard here is a good GAPS friendly recipe
- salt and pepper to taste
- Soak the liver (in the refrigerator) in buttermilk or kefir to reduce the bitter flavor. You may also cover the liver in water and add 4 Tbsp of lemon juice. After 24 hrs, drain, rinse and pat dry.
- Saute the liver, onions and garlic in 4 Tbsp butter until the liver is browned and the onions are translucent.
- Add the wine (or water), mustard, herbs and lemon juice. Cook uncovered until most of the liquid is gone.
- It is just that easy and very delicious!
Tips For Preparing Liver And Onions
- Soak the liver in water or buttermilk to remove the bitter flavor
- Pat the liver dry before cooking
- Use kitchen scissors to cut the liver for ease
- This recipe can be easily adapted with your favorite herbs, spices and seasonings
Katie P. says
Oh my! This looks scary, I was a vegetarian for a long time too but I don’t think I am brave enough to try this yet even though I know it is absolutely terrific for your health. :) I’ll file the recipe away, thanks for sharing!
Eileen says
I’m going to give this a try. I love chicken livers, but so far, have not developed a taste for the beef. Quick question: are the herb measurements for fresh or dried?
Dina-Marie says
Eileen, I use dried herbs – some from my own garden and others store bought.
Emily Kemp says
I’ve tried liver a few times and really like it. I’ll need to try this recipe!