How to Cook Liver and Onions
Beef, pork, and chicken liver are nutritious, containing many protein, iron, and other nutrients, while being relatively low in calories. Beef liver is tenderer than pork liver, especially the lighter red beef liver from young animals. Pork liver also has a slightly stronger taste while chicken livers are tender and mild tasting. Liver smothered in onions is a classic way to prepare liver.
4 cups yellow cooking onion, peeled and thinly sliced
4 tbsp. butter or margarine
3 tbsp. flour
1 tsp. seasoned salt
1/8 tsp. black pepper
1 lb. thinly sliced beef or pork liver, veins and outer membranes removed or 1 lb. whole chicken livers.
3/4 cup beef stock or broth (for beef liver) or 3/4 cup chicken broth (for pork or chicken liver)
Put 2 tablespoons of butter or margarine in a large frying pan with the onions.
Cook the onions on medium heat until they are golden and soft, about 5 minutes.
Remove the onions from the pan with a slotted spatula and transfer them into a bowl.
Set the onions aside and turn off the heat under the pan.
Mix the flour, salt, and pepper in a large bowl or shallow pan.
Lay each slice of liver in the flour mixture and turn it over to lightly but evenly coat each piece.
Place the floured liver slices on a plate.
Add the remaining butter or margarine to the frying pan and melt it over medium heat.
Carefully add the liver slices to the pan and fry them until they become golden brown on each side.Be careful not to overcrowd the pan with liver; you want each piece of liver to have full contact with the hot base of your pan.
Add the stock or broth to the pan and then place the cooked onions on top of the liver slices.
Cover the pan and turn the heat down to medium-low so the liquid is just simmering.
Cook the dish for 30 minutes or until the liver is done.The liver is done when it is no longer pink or red in the center.
QuestionShould blood be running out of liver when cooked?wikiHow ContributorCommunity AnswerYes, a little bit will run out. If you see a lot of blood, that means you didn't drain it properly.Thanks!
QuestionI find margarine burns so easily in the fry pan. Would it be okay to use Becel Oil to fry the liver?wikiHow ContributorCommunity AnswerThat should be fine. Whatever you use, make sure the heat isn't too high.Thanks!
QuestionWhat gravy do I mix with the liver and onions?wikiHow ContributorCommunity AnswerAdd a bit of water or broth.Thanks!
QuestionDo you soak the liver in milk first? I heard it tastes better if you do this.wikiHow ContributorCommunity AnswerAbsolutely! It is also a good idea to lightly rinse the liver before patting dry and placing in whole milk (to cover), soak in fridge for about an hour before coating with flour and frying. After doing this, you'll find that the taste is unbelievable!Thanks!
QuestionWill this work with lamb's liver?wikiHow ContributorCommunity AnswerYes. All liver can be cooked the same way. Cooking times will vary slightly depending on which type of liver is used, usually within 1 - 2 minutes each way from the stated 5 minutes.Thanks!
QuestionWhat makes liver tender?Edrees Ahmad MerkhailCommunity AnswerYou can soak the liver in lemon juice and water for several hours, or you can soak it in milk.Thanks!
QuestionWhy does liver taste very strong?wikiHow ContributorCommunity AnswerThe liver is responsible for filtering waste products, like alcohol and other toxins, from the blood hence the strong taste. It is the central organ of the hepatic system.Thanks!
QuestionShould I also soak the onions?Karen RichardtCommunity AnswerNo, the onions do not need to be soaked, only sliced and sauteed in butter. You soak the liver in milk or water/lemon because it is said to help in the removal of a bitter taste that liver tends to have, as well as helping to tenderize the meat.Thanks!
QuestionIs it wheat flour or maize flour?wikiHow ContributorCommunity AnswerTraditionally, wheat flour; however, those with wheat allergies can use corn flour instead.Thanks!
QuestionCan I freeze liver?Rb SmithCommunity AnswerYes, when you purchase beef liver from the grocery store, transfer it to your home freezer. When thawing, soak it in milk for several hours to remove some of the gamey taste.Thanks!
What else can I use if I don't have pepper?
Can I use sweet and chili sauce to make the liver tasty?
How many days after refrying chicken liver can I eat it?
How should you slice the liver?
How long in the oven for liver
- Most beef or pork liver sold in groceries will already have the membrane and veins removed and will be sliced. If the liver is whole, you will need to slice off the outer membrane (thickened surface), and cut out the veins. Kitchen shears work well for snipping out veins. Slice the liver in 1/4” thick slices. Chicken livers may be cut in pieces or fried whole.
- Water can be used for stock or broth.
- Cooking oil or shortening can be used for butter or margarine for frying.
- Add additional broth or some water if all the liquid boils off before the liver is cooked thoroughly.
- Add chili powder for extra flavored gravy.
- Slice the liver into quarter inch pieces so you can easily remove the membrane.
- Do not use the plate you used to hold the raw, floured liver for serving the cooked liver unless it has been washed with hot water and soap.
- To avoid being splattered with hot butter or margarine, lift each floured liver slice off the plate with a spatula and lower it gently into the hot pan.
Things You’ll Need
Large frying pan with cover
Large bowl or shallow pan
Measuring cup and spoons
Knife and kitchen shears if liver is not pre-sliced.
Sources and Citations
- Women’s Day Encyclopedia of Cookery Vol. 7 - pg 1072
- Family Circle Favorite Recipes pg 66
In other languages:
Español: , Português: , Italiano: , Русский: , Deutsch: , Français: , Bahasa Indonesia: , Nederlands: , العربية:
wikiHow has a test kitchen where we test recipes ourselves. We made this one and it was delicious.
Nov 21, 2019
Apr 5, 2019
Jul 12, 2019
Mar 21, 2019
Jul 29, 2019
Jul 10, 2019
Oct 18, 2019
Aug 28, 2019
Nov 8, 2019
Jul 26, 2019
Apr 26, 2019
Video: Delicious Smothered Liver And Onions Recipe: How to Make Liver Onions & Gravy
Are Six-Pack Abs Worth It
How to Deal With the Emotional Impact of Aging Parents
How to Diagnose Gallstones
How to Be a Better Soccer Player
15 Cool Summer To Fall Outfits For Curvy Girls
Fragrance Of The Week: Acqua Di Parma Cedro Di Taormina
6 Stay-Slim Tips from Alison Sweeney
5 Stunning Jumpsuit Outfit Ideas
Apple-Cheddar Salad with Walnuts
How to Replace a Lost Wallet in Toronto
How to take care of twin pregnancy