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Old Fashioned Liver and Onions Recipe
5 from 27 votes

Old Fashioned Liver and Onions Recipe

Old Fashioned Liver and Onions combines tender slices of beef liver coated in a spiced flour mixture, pan-fried to develop a golden crust. Accompanied by sautéed apples and onions along with crispy bacon, this dish balances the earthy flavor of liver with sweetness and savory bacon notes. A rich gravy made from butter, flour, and stock adds depth to the dish. The optional milk soak helps mellow the liver's intensity, while the inclusion of garlic and ginger powders introduces subtle warmth.

Prep Time
7 mins
Cook Time
8 mins
Total Time
15 mins
Servings: 4
Calories: 473 kcal
Course: Lunch, Dinner
Cuisine: German, American

Ingredients

  • 1 lb beef liver about 500 g, or veal, calf, or pork liver as preferred
  • ½ cup milk (optional - see notes)
  • 2 onion large, yellow
  • 4 Bacon poultry bacon will also do fine, rashers
  • ⅓ cup olive oil (or preferred cooking oil)
  • ⅓ cup flour (all-purpose, arrowroot or tapioca flour)
  • 1 apple
  • 1 teaspoon garlic powder
  • 1 tsp ground ginger
  • ½ teaspoon salt
GRAVY
  • 2 tablespoon butter or margarine, or clarified butter
  • 2 tablespoon flour (arrowroot for paleo or all-purpose)
  • 1 cup vegetable stock or chicken stock
  • ½ teaspoon garlic powder
  • ½ teaspoon ground ginger
  • ½ teaspoon black pepper
  • 1 teaspoon onion onion powder, ground
  • ½ teaspoon salt (or more, to taste)

Instructions

Old fashioned liver and onions - frying method
    Cup of Yum
  1. Place the liver in a colander and rinse it under running water to remove excess blood. Pat dry with a kitchen towel.
  2. Remove any tough membrane from the liver's surface. Optionally, soak the liver in milk for about 30 minutes to reduce the strong liver smell.
  3. Next, slice the apple and onions and set them aside for later.
  4. Slice the liver into servable pieces, each about 1 inch (2.5 cm) thick.
  5. Add the flour, garlic powder, and ginger powder to a bowl and stir to combine (see notes below). Do not add salt at this point, as this will drain the moisture from the liver and make your liver dry.
  6. Dust the liver pieces with the flour mixture making sure to shake off excess flour.
  7. On medium-high heat, drizzle the oil in a skillet. Sauté onions and apple until slightly browned, then set aside.
  8. Crisp the bacon on both sides and also set this aside.
  9. Brown the dusted liver for 3-5 minutes per side, or until properly browned.
  10. Once fried, transfer the liver to a plate, layer with bacon, onions, and apples. Cover with aluminum foil to keep warm, then proceed to make the sauce.
  11. Prepare the gravy as per the method described below. To serve, place the fried beef liver, onions, bacon, and apples on a serving plate. Season with salt and generously drizzle the gravy on top. Enjoy your old-fashioned liver and onions with a side dish of your choice!
How to cook liver in the oven
  1. Rinse the liver under running water, removing any visible membrane from its surface. Optionally, you can soakthe liver in milk for 30 minutes to reduce its strong flavor.
  2. Slice the apple and onion, settingthem aside. Cut the liver into serving pieces, approximately 1 inch (2.5 cm) thick.
  3. In a bowl, combine flour, garlic powder, and ginger powder. Dust the liver slices in this flour mixture, ensuring each piece is well-coated. Gently tap off any excess flour. Refrain from adding salt now to prevent the liver from drying out.
  4. Heat oil in a skillet over medium heat. Sauté the onions and apples until they turn translucent and gain a slightly browned hue. Transfer half of this mix to a casserole dish, reserving the other half. In the same skillet, fry the bacon until crisp, approximately a minute per side. Set aside.
  5. Proceed to fry the sliced liver for about 3 minutes on each side or until browned. Transfer the liver to the casserole dish so that you now have onions and apples at the bottom, the liver in the middle, and finally, the remaining onions and apples. Lay the bacon on top, drizzle with gravy (see gravy instructions below), cover with aluminum foil, and bake for 20 minutes at 365° F (approximately 180° C). Once done, season with salt, then serve.
Sauce
  1. Melt butter under low heat. Add in the flour, black pepper, onion powder, garlic, and ginger powder then use a whisk to stir. Continue stirring until it turns brown (for about 3-5 minutes).
  2. Once browned, add the stock and allow to simmer for a further 2 minutes.
  3. Continue whisking until thick then serve with the fried liver or drizzle on top of the casserole dish to bake.

Notes

  • Soaking liver in milk for about 30 minutes helps reduce strong odors and soften the texture, but it is optional.
  • Remove the tough membrane from the liver to prevent chewiness.
  • Use gluten-free flours such as arrowroot or tapioca to make a gluten-free version.
  • For a keto or low-carb option, substitute the flour with a mix of almond flour and Parmesan cheese.
  • Store leftovers in airtight containers in the refrigerator for up to 2 days; freezing is possible for up to 3 months.
  • Serve with mashed potatoes, cauliflower mash, or boiled rice and add the gravy for moisture and flavor.

Nutrition Information

Calories 473kcal (24%) Carbohydrates 21g (7%) Protein 27g (54%) Fat 31g (48%) Saturated Fat 7g (35%) Trans Fat 1g (50%) Cholesterol 326mg (109%) Sodium 518mg (22%) Potassium 549mg (12%) Fiber 2g (8%) Sugar 7g (14%) Vitamin A 19196IU (384%) Vitamin C 8mg (9%) Calcium 25mg (3%) Iron 6mg (33%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 473

% Daily Value*

Calories 473kcal 24%
Carbohydrates 21g 7%
Protein 27g 54%
Fat 31g 48%
Saturated Fat 7g 35%
Trans Fat 1g 50%
Cholesterol 326mg 109%
Sodium 518mg 22%
Potassium 549mg 12%
Fiber 2g 8%
Sugar 7g 14%
Vitamin A 19196IU 384%
Vitamin C 8mg 9%
Calcium 25mg 3%
Iron 6mg 33%

* Percent Daily Values are based on a 2,000 calorie diet.