Liver with bacon and onions is a meal that has been around for many years. “It will give your body a good dose of iron!” my Grandmother used to say. This isn’t really a meal for everyone, but there are some people out there who really love a good liver dinner.
Directions:
Yield: 2-4 servings
- Before starting to cook the liver, fry the bacon and set aside. Also, prepare the onions by thinly slicing and sauteing.
- In a small bowl, mix together the cup of flour, parsley, salt and pepper.
- Pre-heat your frying pan over medium heat and add the butter to melt.
- Soak the liver in milk. Then dredge the liver in the flour mixture until covered.
- Add the liver to the frying pan. Cook until brown on one side. Flip over and continue to cook. At this time, add the onions and bacon to your frying pan with the liver.
- Add the water or stock until it is just level with the top of the liver. Bring the water to a boil over medium heat. Let the liver simmer for 5-10 minutes until cooked through.
- To make gravy, add more water or stock (as much as desired). Bring to a boil. Create a slurry by mixing 2 tbsps of flour with 1/4 cup of water. Add the slurry to the liver and stir until the liquid thickens. Simmer for another minute.
Now your liver is cooked to perfection and ready to serve with some vegetables and mashed potatoes. This truly is a classic, truck-stop style meal. Enjoy!
Ingredients:
- 2 Beef Livers, thinly sliced
- 1/2 cup of Milk
- 1 cup of Flour
- Parsley, to taste
- Salt, to taste
- Pepper, to taste
- 2 tbsps of Butter
- 2 medium Onions, sliced
- 1/2 lb of Bacon
- 2-3 cups of Water or Stock
- 1/4 cup of Water
- 2 tbsps of Flour
Liver and onions was one of my father’s favorites – but never with a gravy – I make it with fond memories often, and enjoy it very much. But I often find that one package makes more than we can eat at one meal, and only recently did I find a satisfactory way to have leftover liver (which always was a nasty affair). It involves making a ‘gravy’ similar to yours, but this one starts by quartering a med onion and sticking 2 whole cloves in each quarter – the onion is then sauteed in a little butter until soft – then a half cup of red dry wine, and a half cup of beef broth is added to the skillet, along with the leftover liver pieces – all are then gently heated for sev minutes until the sauce thickens a bit and the liver is well heated. This is much better than it sounds!
Dear Candra,
Tried your liver and onions recipe and it was fantastic. I had my sister and my wife’s cousin over for supper and they couldn’t believe the flavor. I’ve also been using your bread recipes and they are great and easy to do. Thank you very much for taking the time to share your knowledge of cooking. Keep on cooking. lol Terry