Liver and Onions

Liver and Onions

As I mentioned the other day, I’ve been eating a high protein diet and enjoying increased energy without food cravings.  Liver is a food that is recommended for protein type people because it is high in purines.

The problem is that I don’t like liver.  I don’t hate it, but I don’t like it.  The main problem I have with it is the texture, but I’m not thrilled with the taste either.

In addition, I received 10 pounds of liver when I bought some grass fed beef a few months ago.  I have given some to the dogs, but I figured that since I have so much and it’s good for me, I ought to give it a try.

Two things help me with the flavor/texture problem.  The flavor is improved by adding other flavors to it.  In this recipe, I combined it with onions, which is classic, but I also added bacon and apple.

The texture problem seems to be best solved by cutting the liver in small pieces and eating it with other foods that help hide the texture.  In particular, the apple seemed to help with this.

I can’t lie and say that I love this recipe because I still don’t love liver, but it is a preferable way to eat it.  I’d also love to hear your ideas.

How do you like to eat liver?

5.0 from 1 reviews
Liver and Onions
 
Ingredients
  • 1 pound beef liver
  • 1 medium yellow onion, thinly sliced
  • 1 medium apple (I used Fuji), peeled and cut into chunks
  • 6 strips bacon
  • onion and garlic pepper
Instructions
  1. In a large skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain. Break into pieces.
  2. Drain most of the bacon grease, leaving enough to sauté the onions. Add more as needed for the apples and liver in the following steps or use your oil of choice.
  3. Add the onion slices to the skillet and sauté until tender.
  4. Add the apple chunks to the skillet and sauté just until heated through.
  5. Remove the onions and apples to a dish.
  6. Slice the beef liver into thin slices or pieces. Sprinkle with onion and garlic pepper. Add to the skillet and quickly cook on medium high heat.
  7. Remove from heat. Return the onions, apples, and bacon pieces to the skillet. Toss to combine.

 

 




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Comments

  1. My husband and girls would love this. They enjoy eating liver, me not so much. :-) My mom taught me to soak the liver in milk for a few hours before cooking. It helps tenderize it and takes out some of the strong flavor. It works kind of like brining when you do that. It might help you enjoy the flavor more.

    • Well, since I’m dairy free I can’t soak it in milk. :) But thanks for the tip. Other people might use it. The liver I’ve had from grass fed beef is very tender and does not smell as strong as I remember other liver smelling. It’s still liver, though.

      • Totally forgot about you being dairy free. I wonder if regular brining would work? I do agree though good quality liver is better than store bought live.

      • I’m dairy free too, and I soak mine in full fat organic coconut milk.

  2. I can’t say that I like it either. Pate sometimes, but I have to be in the mood for it (once in 20 blue moons). I think I’ll have to give this a try though. Chaz loves liver and onions and I NEVER make it.

  3. Yeah, the milk idea is one way to remove some of the more ‘pungent’ odors from liver. Another thing that might help is potatoes if you can have them. Even just frying it with the potatoes will help as the potato will absorb some of the extra offness that comes with liver. But bacon and apples sounds tasty too.

  4. Betsy M says:

    Since my Dad raised beef and we were not real well off growing up we ate quite a bit of liver because that is just part of the animal and Mom was not going to let it go to waste. She would slice it thin,(I think that is part of the key to improving the texture) flour, salt and pepper it well, then fried it till is is very browned. At that point she would add lots of onions – like 2 or 3 large ones or even more if there was room in the pan. She also would add either water or beef broth at that point and partially cover the meat allowing it to cook for another 15 – 20 min. or so until tender, adding moisture if it would cook out. But do allow the moisture to just cook out before serving, it makes a bit of a gravy with the onions. Us kids loved the liver. I mean not one of us complained when it was served and our cousins would request it when they were at our house to eat. I didn’t even know that it was not loved by the whole world until I went to school. lol.
    I don’t eat it much now just because it is actually rather pricey in our grocery stores in town. Makes me hungry for it just thinking about it though. I think I am going to try it your way with the bacon. That sounds wonderfull!

  5. I like liver with onion and bacon, but I haven’t tried apple with it. Sounds good, though. My mother-in-law showed me how she made chopped liver which made a nice spread for crackers or sandwiches. My husband would rather eat the bacon than the liver, so I don’t cook liver very often for us. I do make dog biscuits sometimes with liver in the recipe, and the dogs will do almost anything to get one of those!

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