Best Liver and Onions if You're Scared of Liver
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- Опубликовано: 30 мар 2018
- Here's a great liver and onions recipe that you will love. I know it looks like a prop from a Freddy Kruger movie, but it's chock full of nutrients, easy to prepare, and delicious. Growing up in the southern USA I ate a lot of liver and onions. If you didn't grow up eating liver and onions, the idea probably doesn't sound very appealing, but it's worth giving a try if you're at all curious. Here's
a simple liver recipe with just a little oil, seasoning, hint of flour, and a whole lot of onion. This liver recipe cooks up quickly. The onions take a little more time, but even so, it's a quick and easy dish to prepare. And liver is a superfood, for reals.
A printable copy of this liver and onions recipe can be found at www.myfoodchannel.com/liver-re...
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What you need for this Liver and Onions Recipe
BEEF LIVER (buy skinned and deveined liver, and thicker cuts are easier to handle)
ONIONS (lots of onions)
FLOUR (just a light dusting, use almond flour for a gluten free recipe)
SALT
PEPPER
COOKING OIL
How Cook Liver and Onions
Wash and pat dry the liver.
Cut liver into palm sized pieces for easy handling in the skillet.
Bread liver lightly with seasoned flour.
Heat oil in a skillet on medium heat.
Add liver and cook about 2 minutes on each side, or until liver if firm, but still slightly pink inside.
Remove liver and place on a paper towel.
Add onions to the skillet and saute until carmelized.
Return liver to the skillet and heat through with the onions.
Plate liver and top with onions.
That's it!
Give this liver and onions recipe a try and let me know what you think, and bon appétit!
Tips for Buying and Cooking Liver
Buy paler liver for milder flavor. The darker the liver, the stronger the flavor.
"Calf liver" is milder, but more expensive than "beef liver".
Buy "de-veined" liver; this will reduce some of the chewiness.
If you can't find liver in your butcher's meat case, check the frozen section. Beef liver is often sold frozen.
You can marinate beef liver in milk for a milder flavor.
Cook liver until it is firm, but still slightly pink inside. Overcooked liver can be chewy.
Benefits of Liver
Liver is a nutrient powerhouse: a protein superfood.
It is packed with vitamins B12 and A.
Liver is high in iron, zinc, copper, and folic acid.
Liver is an excellent source of protein.
Eat liver to prevent or treat anemia.
Does liver sound gross? Remember, liver does not store toxins, but acts as a filter, and eating liver will benefit your own liver function.
Thanks for checking out this liver and onions recipe and video. If you liked the dish, click a button or two below and share it with your friends.
I appreciate it, thanks!
--Chef Buck 
Хобби
Here in Germany, it's often served with sautéed apple slices too. The sweetness of the apple is really nice with the liver and onions. I eat liver every Sunday, alone, because my husband refuses to try it. 😂
That sounds really tasty! What type of Apple do you use?
@@naysaynever Whatever is crunchy, preferably in season. Once you sauté them they taste pretty similar. Enjoy!
Marry me LOL
Bet you're the healthier one!
@@GearMaven Well, who knows what's going on inside our bodies? 🤷🏼♀️
I just made my liver like this and it was the best liver and onions I ever made. Thanks Chef Buck
thanks for watching and trying it out--glad you liked it
keep up the good work I love watching you and camera girl. You guy's are the best. Also I am glad that you are doing more health oriented foods trying to become a vegan or find a better way to spice up my fish dishes, I've been eating a lot of fish. If you have a good recipe or new recipe on fish would be great. Thanks
I just tried it like this. Turned out pretty good! I’ll bring the rest for camping and get funny looks from my camp-mates, haha.
Liver is a very good food to eat .
I'll be trying it out today ❤Thanks fella so simple
Love it! My grandmother used to make it for me. She would soak the meat in milk first. She would cook bacon in the pan first then cook the liver in the bacon oil. Lots of onions. Yummy!
Walter Strahota that’s how my mum cooked it and I do the same, liver, onions, bacon and gravy with mashed potatoes, best dinner ever.
My Mom always soaked liver in milk before cooking it. Maybe it tenderises it?
did she add jellybeans?
@@Sternertime no 🤣
@@janettesinclair6279 soaking it in milk removes a bit of the bitter taste
Liver and onions is one of the classic dishes here in the UK - up there with Steak and Kidney Pudding, Shepherd's Pie, the Sunday Roast and of course Fish and Chips.
I was brought up on Liver and Onions. My mum used to cook them with bacon and mushrooms and would serve them with mashed or boiled potatoes and green beans and a rich gravy made with the juices of the liver. Also, add a glug of Worcestershire Sauce in with the pan for an that extra je ne sais quoi! 👌
Fabulous and like you said - highly nutritious!
I prefer lamb's liver although it's very high in cholesterol as is all liver, but lamb's in particular.
But to be honest, I say sod off to all of this stuff about 'this being bad for you and that being bad for you' - people have been eating this good, honest grub for centuries and it never did them any harm.
The body needs cholesterol as it benefits the cells and is highly beneficial for the brain.
Thanks for this upload!
Eat liver ladies and gents - it's good for you!
-Chris 🖒
you can have a vitamin A overdose fro. eating too much liver which is no beuno
You Wankers really know how to eat! Everything you mentioned above along with beer & black pudding,
My mom (Birmingham we use mom the same as the Americans) cooked it in the oven with the lambs liver and onions together, she also did stuffed lambs hearts, delicious.
Hear hear Chris!
Spent my whole childhood refusing liver.About to give it another try when I found out how nutritious it really is.
damn man , wtf
it's the most delicious food , how come you refuse that.
I always or at least once a week cook it , this way , in oven !
fried it in oil , then add onion and spices to it Woow
@@PaktiawalZazai Many people can't get over the fact they're eating internal organs, despite the fact they have tons more nutrition than, "regular" meat, and when prepared properly taste delicious. My mothers one of these people. What's funny is how she constantly goes on about eating healthy food, yet turns into a petulant child when I ask her to eat some liver... 😅
@@myungbae5251 People can't get over eating internal organs; perfectly fine eating animal tissue and muscle. Stupid stigmas, eh.
Me too
For those who do not like liver: step 1- season and sauté onions, brown your liver; step 2- Start a white sauce, add water to a soupy consistency; step 3- add liver and onions-simmer 15-20 minutes until white sauce is a gravy consistency (if it thickens too quickly add water til liver is cooked). Pour the liver flavored sauce over potatoes or rice. The liver will be tender, the taste of the liver will not be so strong.
This is a good recipe for those who finds the taste of liver too strong/overwhelming.
Organ meats are so incredibly healthy and have real nutrition! I unfortunately didn't grow up eating this so I needed to know how to cook it.
Thank you!
Same. A friend raises her own beef & she gave me some that defrosted when her freezer came open. Everyone hubs & dad like it but I've never had it so I get to learn on the fly...
Soak in cream for 20-30 minutes beforehand to lessen smell, soften taste.
You might want to eat grass it from grass fed cows.
Best way to get over “liver stigma” is to soak the liver in milk then follow this recipe. Great video btw!
how long do you soak the liver in milk?
@@baldpornstar I went all out haha!… soaked it 3 days in a covered container, in the fridge, changing milk everyday. Otherwise, soak overnight. You’ll be happy with these results. Thx for asking!
@@baldpornstar 20-30 minutes in fridge beforehand! I use cream
Yumm.
I wash the liver off with water, then soak in buttermilk.
@@Winterstick549 Yes, a buttermilk soak is what I have always seen.
I love liver and onions! I make it like my mom taught me (similar to your method) but I've never liked how other people make it! I converted my husband who had only had overcooked, leathery liver that his mom made. Unfortunately, my two sons never warmed up to liver (LOL). So, now that my hubby is gone, I seldom make it just for myself. But after seeing this, I think I might just cook up a batch and have it to eat for a few days!
Here in Slovakia we make it sliced up into small cubes, and yes also with apples sometimes. Its really nice balance of flavors. Love it :D
Interesting. might have to look up a recipe online.
Instead if oil I used butter and I seasoned the flour as well, I used garlic, pepper, onion powder, and salt, I did one method with salt directly on top of the liver and another with salt after it’s cooked, created different textures and flavor but overall best liver recipe !!!
My mom always made super-duper liver and onions when I was a kid. I loved them. Especially with a super-duper amount of onions and plenty of super-duper ketchup. You did a super-duper job! Thanks!
thanks for the super duper comment! My mom made liver all the time when I was a kid, but she doesn't make it as often now...I think I've become the number one liver maker in my family
Wow that's super duper did. Lol
I hope you all have a super duper day😁
I absolutely love liver and onions. I don't know why it's not more popular. It's so inexpensive and satisfying.
Hi Buck and Camera girl. Love the videos! I love liver but husband doesnt, soooo I put half pound chicken liver (or beef) in blender/food processor, turn it into liquid and add it to a 3-4 pound meatloaf. He doesn't have a clue.
sounds like sneaky liver
Thats a great idea for me because i dont like it but i tend to eat things because they are good for me so ima start finding a way to eat it.
Well yeah, if you cover up the liver with other foods you won't be able to taste it. Like those people that put kale in their smoothies.
@@brianmerritt5410 It was clearly for people who haven't thought of the idea, Jerk.
Oh, you cheat😂😂😂🤣🤣🤣
As I was younger I would have onions well done and liver, now the other way around. The Best liver dish I ever had was in a British restaurant in St James, The Piccalilli London. It came as if it was a steak with side mash - perfection 🙂
I tried liver for the first time in my adult life (I think my mom may have fed it to me when I was a kid and I wasn't a fan) because I know how nutritious it is and I actually really like it. I made it for my partner as well and he couldn't get enough of it.
My grandfather swore on this. He passed last year, and I swear there was something to it. I’m doing it!!!
I like cooking the onions first. It adds more flavor to the liver. Yummy!! That looks soooo good!
same
I've never eaten liver. I've always been grossed out by the idea. But, with tons of research in it's nutrient density, I've decided I need to get over my fear. I have had it in my fridge for a few days and after watching your video, I think I'm ready to try this tomorrow. Your dish looks delicious!
How'd it turn out
@@drewpamon Well, it was not nearly as awful as expected. I have to say looking at it raw was fairly offputting. But cooked, it was tolerable. My 5 year old didn't like it, but my 1 year old loved it. I'm not sure it could be something I eat often...but I'm glad I tried it. :)
Good for you for braving out. 😊 I'm interested in trying it myself as well after learning how good it is for us. Plus the more often you eat something, you start liking it. It is suggested we eat it once a week. Some eat it maybe only once a month though. I read grass-fed is the way to go though.
This chef is super cool. I've tried different dishes now that I used to be afraid of thanks to him. Thanks Chef Buck, you rock! :)
Growing up the old school method was fry it until brown. That was 40+ years ago. Came across an article 25y's ago. 1/4 inch thick = 45 sec per side and pull it and serve. Best liver I've ever had and still cooking it with that same rule.
Which heat setting should I use?
I just made this and it was delish. Calf liver or baby beef liver is the best (so my mom says) :) Don't expect to make this dish for just a few bucks. Most people don't have the almond flour so that alone set me back $11.00. At Walmart I got the calf liver for $3.56 for a frozen pack of 4, 2 large onions $1.58 and the almond flour. Total cost about $16.00. Now I have a bag of the almond flour so future purchase for this is a measly $5.00. Well worth it. The only thing I did differently is I added a teaspoon of grass fed butter to the olive oil.
This recipe looks amazing. Makes me totally excited to try liver once more. The onions also make it seem just that much better.
You are the best person I have ever seen on youtube. I loved the way you are treating your mum, you are great person.
This was soooo good!! I love the little crunchy bits the almond flour made. The liver tasted wonderful!! We are making it this way from now on!!! Excellent!!!
Great video. I'm on keto so the almond flour coating is perfect. I'll give it a try.
My mom fried bacon, then cooked the onions in the bacon grease, then lightly floured the beef calfs liver and fried in the onion flavored bacon grease. She didn't let the liver get browned and crusty because it would be overcooked. It was one of my favorites, with the bacon crumbled on top of the liver and onions, yum!
We could be related!!
so i just came home from a grocery haul.. bought a calfs liver because I wanted to try it again. never liked it as a kid... definitely trying your mums recipe tonight
I literally hated liver my entire life...until I saw your video and wanted to try it. So my husband and I bought some to try and I have now made this dish several times. My mom tried some of it the last time I made it ( I added mushrooms in with the onion mix) and she loved it. She only liked it before with the gravy. Made my step-dad eat some too and he also usually hates it but said he would eat it this way as well YUM thanks Chef!
Like the mushroom idea!
THANK YOU SO MUCH FOR THIS! Love Liver and Onions and while resturants used to have it all the time. No where near me carries it. Can't wait to give this a go.
"You're gonna want a lot of onions with liver" lol. Yea it's funky just be real!
Chef Buck!! I’ve attempted to make L&O off and on my entire life and finally gave up on the effort until today when I watched your tutorial. I was able to make this dish for the first time for not only foreigners to America but to a very discerning group of picky eaters. I felt like a pro whose been cooking this for years and the compliments just keep pouring in. Cheers mate and thanks- 🙏
So simple and delicious! Thanks!
Oh.... that looked so delicious !! I haven’t made that in ages. My hubby won’t eat it so I rarely make it. But I could really eat a plate full right now !! Thank you for sharing !! 😋
Great Job brother! Looked up a recipe video and lucked out on yours! Thanks for sharing!
Thank you for this video. I love liver & onions but was never sure how long to cook the liver (and it was usually on the tough side). But this time I kept track of the time and cooked 2 minutes per side and it turned out SO tender. Delicious! Thank you :-)
My grandmother used to make liver when I was a teenager, with onions & green peppers, I love it, it’s delicious and nutritious. I love your recipe
Simple and easy. Enjoyed the video
I love liver and onions. Every kind I've tried.
I love this I make this just like this but with sautéed portobello mushrooms with , sliced sauté garlic and I made 1/4 cup of brown gravy and drizzled some over this, fabulous !!!
Making some today for my dinner and a salad .Drink :homemade Sweet Tea with lemon slices and German chocolate cake slice for dessert .
another great cooking video, Chef Buck.
I love liver and onions and just needed some instructions on cooking it. I'm going to follow your instructions and I know it will come out delicious. I enjoyed the video, very upbeat, entertaining, and humorous, as well as informative. So I subscribed.
I like calves liver, and onions.
me, too :^)
You would think since they don’t put all that much time into raising these babies it would be cheaper. But not so. The food industry knows exactly what they’re doing. But I haven’t even seen calves liver in the supermarket. Or beef liver for that matter. I said earlier I’ll be buying my liver from an actual butcher. I don’t think it goes very well here. Or fast!
Amber Scida ...Look, in the frozen meat section.
yeah, when we were living in Seattle, I never saw it in the mainstream grocer's meat case...you could find it in the freezer section, but I don't like buying it frozen because it looks just like a dark brick of meat and it's hard to tell how thick the slices are, and I like them thicker. I've bought frozen liver before and gotten it home and thawed it and it's sliced too thin. The ones at the local grocery up here are all labeled "previously frozen", but I can at least get a good look at the slices when I buy it.
I like calves liver best. I asked the butcher at my supermarket for it and he tried to sell me VEAL liver! Took me a few minutes before I realized that he wasn't the dope...
Yummmmm, one of my all time favorites !
Looks great!
Taaaaastyyyy! Love you Buck for simple and easy recipe
hearing your wife groan at your jokes really is the perfect addition to your recipies
Nice, simple intro to liver-cooking. You ought to mention "KETO FRIENDLY" in the link.People on the KETO diet ( such as myself ) would be glad to find this . Thank you kindly, Bonnie
Thanks so much for this recipe! I love your channel - full of great cooking ideas
That looks so delicious! I'm going to try it. Thank you for sharing 😊
I love liver and onions smothered in gravy. Yum yum..TFS!!
my mom always made gravy, too...goes great with rice...I've been trying to cut back on my flour
Chef Buck I can completely understand.
I just made this a couple of hours ago. Frickin delicious!! I put in leftover spaghetti sauce on the onions. Even better
I heard that is a tasty recipe
I loved your video and recipe! I think most people thought of maize as corn but come to think of it there were delicious recipes with traditional maize with their liver. It sounds delicious! This was good!
Love this video and great job!
Going to try it, never had it before and I'm pretty sure my grandmother is going to laugh at me from upstairs. Been trying more foods after being a really picky kid growing up and it's working out alright
Yummmmmm I love liver sooooo delicious !!!! Now I’m hungry
I did this recepie tonight and loved it I Had added though the juice of one lemon juice over the onions.Loved,loved,loved it.
Thx for the recipe!!
Almond flour makes it Keto! Yay!
CG has been buying almond flour lately, which is pretty pricey, but doesn't require much for this preparation
Lambs has
the most tenderness 😷☝️🇮🇪 I like the New Zealand lambs liver
Best cooking method I've seen on youtube.
Thank you...it can out so good..
Chef Buck,
Just loved watching your video on preparing liver. I will try reversing my usual of cooking the onions first. The outstanding quality of your production is your delightful personality with a bit of humor thrown in. I am not super crazy of the taste, but I think it gives me the energy to still chop wood in my seventies, so I eat small portions with the mindset that I can keep a vigorous lifestyle hopefully into my nineties. Only time will tell. Thank you for a delightful tutorial.
Bruce the swimmer New Rochelle N.Y.
I like chicken liver and onions. I think it’s because I’ve been brought up on chopped liver. I have cooked beef liver often. Not to much calves liver. It was very VERY expensive. But that is the best. Now I want to get some liver! But honestly I’ll be buying it from a private butcher. Not to sure how big a seller it is. Meaning how fresh it was it. But thank so much for giving me wonderful memories of my mom and giving me another idea for a meal! Thanks Chef Buck! Keep the recipes coming. I’m new to you’re channel but I’m going over to your website and checking it out.
My mom always bought and cooked beef liver, too, which is why I love it...I'm not sure why liver went out of vogue, I can't even remember the last time my mom made it when I was home--last time I visited her, I was the one who made it--I don't think liver is even in her cooking rotation anymore....I love it 'cause it reminds me of being a kid (it probably reminds my mom of having to cook and clean up after a bunch of rowdy kids)
Delicious and easy. I've always overcooked my liver. Thanks for sharing.
Looks delicious! I am fixing this tonight!!
Gotta have gravy with my liver and onions.
Dude you know how to cook but I'm assuming you were a handful for your mama AND your sweet wife!!! Lol keep on making us laugh. Love it.
I got my baby to eat liver when he went on solids and he's been loving it ever since. Our forefathers couldn't get enough of liver...they loved that stuff and served it at parties often. Thank you for this easy peazy and delish recipe!
I only had Almond flour at home and some panko crumbs. Phew! Thanks for being that cool kid. Love it
"They called it Maize" and CG's reaction made me blurt laugh so hard.
Lamb liver is tastier than beef liver I really recommend it
god is so smelly...
Lamb stinks tho 🤢 so gamey
Lambs liver is more delicate than pigs or beef liver.
I usually take about a cup of plain flour add some lamb seasoning ( approx a dessert spoon)
from a packet in a sealable plastic bag, give it a good shake & add the liver so it gets well coated in the flour seasoning.
Add a good glug of olive oil & a knob of butter in a fry pan and heat to almost smoking then add liver & cook for about a minute & half per side.when turned over it should have formed a crisp coat .
do NOT over cook, it’ll go like rubber.
you ve got to eat it with lemon juice, salt and parsley. its the iranian way
I love stinky lamb!
Thanks chef Buck will try your recipe. My mom cooked liver and onions for my dad! And I liked it 😊
I think maze is corn or corn product. Larry
Soak the liver in Milk for 3 hours before cooking to neutralize the strong flavor.
@Daniel Caine : As long as it’s kept covered in the fridge, the nutrients remain. (Raw) Liver is an acquired taste.
I find the puréeing it in a blender and portioning out 3-4 ounces in small containers before freezing, and then later, thawing and adding it to a salad is the easiest way to eat it raw. Cooking kills the nutrients.
@@prettyprudent5779 No. The nutrients in questions are Vitamins K, B, A, Folate, Iron, and Copper.
Vitamin B and Folate are also present in cooked enriched spaghetti noodles.
Vitamin K, and A are present in eggs, after cooking. You don't want too much vitamin A, though anyways, especially especially if pregnant or breastfeeding. That's no joke.
Iron and Copper, scientifically, get kind of weird. Mostly, copper is found in vegetables and oysters. It's present after cooking, in small quantities. If you have too much copper in your bloodstream you're doin it wrong. Plenty of iron in there.
No need to eat it raw.
This is just a great view of how to best cook liver and onions without overcooking or overbreading. Thank you Chef Buck!!!!!
Thanks for the recipe. I just made this and it came out delicious.
Kroger Super Market, sells calves liver, in the frozen meat section. Here in Georgia, it sells for $4.00 a pound.
Barbra Miller I live in Georgia. Is it organic liver??
I will appreciate your help.
@@culizocolonense I'm just seeing your question, no. (12/9/2021)
Love your videos! I don’t always care fo4 the recipe you but I love your style..❤️❤️❤️.....& camera girl also ,)
Sheeeezzzzz I type like I’m challenged.....ha!
I don't make too many mistakes on the keyboard 'cause I only use two fingers :^)
Happy new Year
To you guys .. it's always a fun show to watch even if its cooking wonderful liver .
I like cooking up a similar meal .. sliced liver, sheep's heart and a piece of sliced steak ... very similar .. green veggies on the side .
Cheers .
Great video! My mother made this for me when I was just a kid. I'm going to try this recipe. CHEERS!!!
Another David Lynch movie, disguised as a cooking show.
yeah, I just needed to make it B&W and pipe in some radiator steam sound effects
I can still hear my friend,"But you are eating a filter!"
LOL I like my liver even better the next day cold in a sandwich, it seems to taste better the next day like meatloaf. I read that Schlitz beer used to be the highest sold beer back in the fifties and early sixties. I think it was because it tasted like liver and that was the last generation that liked the taste of liver. Hey Buck, another cheap food that tastes great is turkey drumsticks that are sliced and made to look like little turkey chops, I get them for 79 cents a pound. I will do a video on them in the panini grill next week. BTW, the only reason I bread my liver is to reduce the liquid splattering in the pan, I like to use high heat to sear the meat and the flour helps.
liver sandwiches! --I forgot about those....I ate a ton of those as a kid. My mom always made extra liver. I loved those, and leftover cube steak sandwiches, those were probably my favorite. And meatloaf sandwiches!--meatloaf, fried chicken, and spaghetti were probably three of the most often prepared dinner meals my mom cooked. When I was a kid, around 13 years old, I fantasized of one day owning a sandwich shop....there was a place nearby where we lived that was "something-something" sandwich shop...I can't remember the exact name, but it had the words Sandwich Shop in it's name, and I thought that was the coolest, 'cause I loved sandwiches. My parents never took me there, though :^(
you and camera girl could still open a sandwich shop, I bet if you go to godaddy cbcgsandwich.com is still available. it's got a nice ring to it.
Robb's Homemade Life, coming from the fifties and growing up in a large family, my mom would purchase chicken backs for like .25 per pound. She'd dredge in flour and bake. We kids would fight over the hot greasy, crispy, flour in the pan. Served with real mashed potatoes and veggies. Liver n onions with bacon was our staple, also.
Breakfast was porridge or graham crackers with butter to dip in hot stove top brewed coffee. Good ole days 👍😊
I remember Schlitz beer! Wasn't that called, the champagne of bottled beer? 😁
I agree-Chicken backs have a lot of flavor due to all the skin and bones and fat. Lot of variety too as sometimes there was some organ meat on the inside. 25 cents a pound back in the fifties would be about $2 today. Which is amazing considering you can still get 10 pound bag of thighs for about 69 cents a pound. Don't like to think about what they have to do to get it that cheap.
I loathed chicken backs and necks and wings when I was a kid!--I was a "food gulper" and bones just slowed me down...luckily, I've matured as a diner
Looks delicious! Great video!
Thank you for this great recipe.
Looks good. I always enjoy liver and onions. Oh, btw, there is no "g" in onion. Don't salt your liver before cooking. It tends to toughen the liver.
Maize is corn... I think you meant "amazing."
North West England here.
Liver and Onions was almost a weekly staple here back in the 60's and 70's. I still make it several times per winter. Always Lamb's liver though. It's still relatively inexpensive in the stores, usually fresh in the meat aisles.
Our method is to flour and fry the liver gently in a little oil (or bacon grease even better), then remove and fry sliced onions as you do, in the juices. Replace the liver and barely cover with water or stock, to which has been added a thickening agent (or you can thicken later). You can add a few thin slices of carrot and maybe some peas if desired. Simmer gently until the liver is tender throughout. Season to taste and serve with creamy, mashed potato and another vegetable - separate peas or perhaps some green beans, along with the thickened gravy. It's superb stuff. More of a stew or braise than your dish I admit.
Good video anyway. Beef liver is stronger to the taste, but that platter looks very nice indeed.
I love liver and onions. Can't wait to try your recipe. Thanks for sharing.
High in iron Buck...
Cook it with green pepper n onions. No need for flour. N cilantro
second cilantro recommendation with liver....never tried that combo, but I will...thanks!
I love it, sounds great
Delicious..thank you
I feel like liver and onions
😛
😛
Me too
Maise? Maise is corn.
also...one of the stars in Game of Thrones
Thank you so much for your super duper recipe!!!
Love it! That looks like how my Mom made it.
For those who do not like liver: step 1- season and sauté onions, brown your liver; step 2- Start a white sauce, add water to a soupy consistency; step 3- add liver and onions-simmer 15-20 minutes until white sauce is a gravy consistency (if it thickens too quickly add water til liver is cooked). Pour the liver flavored sauce over potatoes or rice. The liver will be tender, the taste of the liver will not be so strong.
This is a good recipe for those who finds the taste of liver too strong/overwhelming.
The white sauce would add carbs for a diabetic or keto cook, and for health wise a white sauce should be avoided.
Oh my Goodness this looks so good, You can't have enough onions. The seasoning you used did that take away the liver taste? Camera Girl has it made you cooking all the meals, does she do the cleanup?
yeah, the onions are essential--and lots of them!...liver can have such a distinctive taste (which I really like)...and I find it comes through any seasoning, although often I'll just use salt and pepper alone
Set them in fresh buttermilk will make them tast yummy. No strong liver taste.
THIS IS AWSOME
THANKS
Liver is so good for you! And it builds the blood. My parents would cook liver and onions often and especially in the winter. We had it this way and with gravy too with a side of green beans or peas, rice, and/or mashed potatoes.
I love a liverwurst or braunschweiger, but sorry, I can't do str8 beef liver. Too strong of a blood taste for me. Looks good though
liverwurst is one of those foods that shouldn't be as tasty as it is :^)
doc phibz
Soak it in milk over night gets rid of blood taste. There’s always a way,