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 beef 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
You can use beef or chicken liver in this recipe.
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!