Liver and onions is a unique dish that is often considered a delicacy. A flavorful alternative to most meat dishes, it may also be healthier than other beef products. Here’s how to cook liver:
Ingredients and supplies:
- Flour, enough to coat liver pieces
- 1 package dry onion soup mix (approx. 1.5 ounce)
- 1 can stewed tomatoes (approx. 14.5 ounce)
- Salt and pepper, to taste
- Small bowl, for drippings
- 13” by 9” baking pan, with lid or foil
- Prepare the raw ingredients. Slice the onion, and seed and slice the green pepper. If the liver has been purchased with the membrane still on; remove it. Most butchers will also remove it for you, if you ask. Cut the liver into serving-sized pieces, about the size of small chicken breasts.
- Cook the bacon. Over medium heat, fry the bacon until it is crisp. Remove the bacon from the pan, crumble it into small pieces, and set aside. Pour off the drippings into a small bowl, reserving approximately 2 tablespoons in the pan.
- Brown the liver. First, lightly coat the liver in flour, shaking off the excess. Then add the liver to the pan, cooking a few pieces at a time. Do not crowd the pan. Cook the liver over medium heat. Turn as needed, until it becomes lightly browned on both sides. Add more drippings, if necessary, to keep the liver from sticking to the pan.
- Cook the onion and bell pepper. Once the liver pieces have been cooked, place them in a 13” by 9” baking pan, and add the onion and bell pepper pieces to the frying pan. Stir often, and cook until the onion is soft. This should take about 5 minutes. While they are cooking, preheat the oven to 350 degrees. When the vegetables are done, spoon them over the liver in the baking dish. Sprinkle this mixture with the soup mix. Top with the stewed potatoes and crumbled bacon. Finally, season the dish with salt and pepper.
- Bake the liver dish. Cover the baking dish, either with a lid or with foil. Bake for 350 degrees for about 25 minutes, until it is heated through.
- Enjoy! Serve the liver dish hot. Liver and onions is traditionally served with hot cooked pasta.
Liver and onions is a simple and unique dish. It was once an everyday meal for rural farmers who raised their own animals and typically ate many of the animal parts not generally eaten today. Today, liver and onions is a delicacy and a unique departure from typical beef dishes.