This hearty American-style dish transforms beef liver into a tender, flavorful meal by soaking it in milk to remove bitterness and dredging it in seasoned flour. The liver is pan-fried to a perfect medium doneness, retaining its rich texture without becoming tough. Crispy bacon and sweet, soft onions add a savory depth that complements the liver beautifully. Finished with a quick, herb-infused gravy made from the pan drippings, this recipe is perfect for a satisfying weeknight dinner or a traditional Sunday supper. It’s simple, rustic, and deeply comforting, relying on classic ingredients to create a robust flavor profile that appeals to comfort food lovers.
Liver, Bacon & Onions.
Description
This hearty American-style dish transforms beef liver into a tender, flavorful meal by soaking it in milk to remove bitterness and dredging it in seasoned flour. The liver is pan-fried to a perfect medium doneness, retaining its rich texture without becoming tough. Crispy bacon and sweet, soft onions add a savory depth that complements the liver beautifully. Finished with a quick, herb-infused gravy made from the pan drippings, this recipe is perfect for a satisfying weeknight dinner or a traditional Sunday supper. It&# 226;ÂÂs simple, rustic, and deeply comforting, relying on classic ingredients to create a robust flavor profile that appeals to comfort food lovers.Ingredients
Directions
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Cut the beef liver into slices of desired thickness.
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Soak the liver slices in milk for at least one day in the refrigerator to tenderize and remove bitterness.
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Drain the liver and pat dry with paper towels.
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In a skillet, fry the bacon until crispy. Add sliced onions and cook until softened and caramelized. Remove bacon and onions from the skillet and set aside.
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In a shallow dish, mix flour with salt, pepper, and any other desired seasonings.
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Dredge the drained liver slices thoroughly in the flour mixture, shaking off excess.
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In the same skillet with the bacon fat (add canola oil if needed), fry the liver slices over medium-high heat until browned on both sides but still slightly pink in the middle.
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Remove the fried liver from the skillet and set aside with the bacon and onions.
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In a small bowl, mix corn flour with cold water to create a smooth slurry.
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Turn off the heat under the skillet. Pour the corn flour slurry into the skillet drippings and stir constantly to create a gravy base.
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Return the skillet to low heat. Add fresh basil and thyme to the gravy, stirring until thickened.
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Return the liver, bacon, and onions to the skillet. Simmer gently for 15 minutes to allow flavors to meld.
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Serve hot.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 834.0kcal
- % Daily Value *
- Total Fat 12.8g20%
- Saturated Fat 3.6g18%
- Cholesterol 1071.4mg358%
- Sodium 125.0mg6%
- Total Carbohydrate 92.8g31%
- Dietary Fiber 3.2g13%
- Sugars 1.9g
- Protein 71.0g142%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Soaking the liver in milk is crucial for removing any metallic taste and tenderizing the meat. Do not skip this step for the best texture.
Be careful not to overcook the liver. It should remain slightly pink in the center to ensure it stays tender and juicy. Overcooking will make it tough and grainy.
You can use chicken or turkey liver if preferred, though the cooking time may need to be reduced slightly.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid drying out the liver.
For a richer gravy, you can add a splash of broth or wine when creating the slurry.
