Liver and Onions

Course Main Course

Cuisine American, Southern

Keyword beef-liver-and-onions, liver-and-onions-recipe

Prep Time 10

Cook Time 15

Total Time 25

Servings servings

Calories 764kcal

Ingredients

2 cups buttermilk
1-2 tsp hot sauce
1 1/2-2 lbs calves liver sliced
4-6 slices bacon reserve drippings
1 cup all purpose flour
1 tsp seasoned salt
1 tsp black pepper
1 tsp granulated garlic or garlic powder
1 tsp onion powder
1 tsp smoked paprika
2 large Vidalia onions thinly sliced
2 Tbsp butter plus additional as needed
3-4 Tbsp chopped fresh chives

Instructions

Buttermilk: In a shallow dish, stir together the buttermilk and hot sauce. Add the beef liver pieces to the milk mixture, turning to coat. Cover with plastic wrap and chill in the fridge for at least 4 hours or overnight.
Bacon: Fry bacon in a large skillet over medium-high heat until crisp. Use a slotted spoon to remove from the skillet to paper towels to drain, then chop.
Add onion slices to the bacon drippings. Saute over medium-high heat for 3-4 minutes until softened and lightly browned. Remove from the skillet to a plate.
Make the Seasoned Flour: Use a whisk to combine the flour, seasoned salt, black pepper, granulated garlic, onion powder and paprika on a plate or in a shallow dish.
Remove the liver slices from the buttermilk brine, letting excess drip off. Coat on all sides with the seasoned flour.
Melt 2 Tbsp butter in the skillet. Fry the liver slices over medium heat for 3-4 minutes per side or until golden brown. (If cooking in batches, keep warm between batches and add additional butter, as needed)
Pile the onions on top of the liver slices. Cook for an additional 5 minutes or until the liver is tender (slightly pink in the middle) or 160°F on an instant read thermometer.
Serve immediately with the onions on top garnished with bacon and chives.
Optional Gravy Recipe: Remove liver from the skillet. Melt 2-3 Tbsp butter in the pan.
Add 3 Tbsp all purpose flour to the melted butter. Cook over medium heat, scraping any browned bits from the bottom of the pan, cooking just until the flour has been absorbed.
Gradually whisk in 2 cups of whole milk. Whisk until fully combined. Lower the heat to low and simmer for 5 minutes until thickened. Taste and adjust seasonings.
Keep warm until serving drizzled over the liver and onions.

Notes

Protein - You can use this same breading for making chicken livers or veal liver.

Marinade - The buttermilk mixture mellows the strong flavor of the liver, tenderizes and remolves any bitterness. Don't skip it.

Homemade Buttermilk - Make your own buttermilk adding 1 tablespoon of vinegar or lemon juice to every 1 cup of whole milk.Let stand on the counter for 5-10 minutes then stir and proceed with the recipe.

Bacon - If you prefer not to cook using the bacon drippings, you can use olive oil or vegetable oil.

Gravy - Gravy is optional for some, and not for others. I've included how to make it so you can decide.

Spices - You can add a pinch of cayenne pepper for extra spice.

Onions - You can use a sweet onion like Vidalia onions or a yellow onion for a stronger onion flavor.

Keeping the Liver Warm - When cooking the liver in batches, you can transfer to a pan fitted with a wire rack and place it into a 200°F oven to keep warm.

Fresh Herbs - You can garnish with fresh thyme, green onions or rosemary to expand the flavor profile.

Serving Options - Liver and onions is delightful served with a side or buttered baked rice or mashed potatoes.

Nutrition