I hesitate to share this recipe because I know that liver is not often a favorite dish. However, it can be a SUPER healthy one! If you buy liver from grassfed beef, you are eating one of nature’s best superfoods! It’s loaded with vitamins and minerals that are difficult to get other ways. And of course, getting your nutrients straight from your food instead of from a supplement is the best way to absorb these nutrients.
Unfortunately, liver has a bad wrap. The texture is different, and you can’t cook it the way you would other cuts of beef. But, if you find a recipe that you like it can be quite tasty, and I love that it’s so healthy while also being pretty much the cheapest cut of meat. Just be sure you get it grassfed (organic if you can), otherwise you won’t get any of the health benefits. I’ve tried a few different recipes and combined some to get to my “go-to” liver recipes. We have it about once a month and even though I won’t admit that it’s our favorite meal ever, I definitely look forward to it now! And it helps that it’s pretty simple too.
Smothered Liver & Onions
Ingredients:
2 cups (or so) of milk
3 tablespoons coconut oil
1 large onion, sliced
1 pound beef liver
1/2 cup flour (I use Bob’s gluten free flour)
1 teaspoon salt
1 teaspoon ground black pepper
1 (8 ounce) can tomato sauce
1/4 cup water
1-2 teaspoons dried oregano
Steps:
Soaking the liver in milk
1. The most important step is to be sure the liver has been thawed in the refrigerator, then to soak it in milk for 1-2 hours. You just put the liver cuts in a bowl and pour enough milk over them to cover them. It’s this step that takes away a lot of that “liver taste.” You can do it for 1-3 hours ahead of time. The longer you leave it to soak in the milk the better.
2. Once the liver has been soaked, start by heating the coconut oil in a large skillet over medium heat. Saute onions until they are soft, but not browned. While the onions are cooking I slice the liver into bite-size pieces.
3. Remove the onion from the pan and set them aside temporarily.
4. In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. You will first brown the liver quickly on each side.
5. Once the liver has been browned on each side move the onions back to the pan on top of the liver.
6. Add the tomato sauce, water and oregano to the pan. You can add more or less oregano based on your taste preferences.
Simmering
7. Simmer over low heat for 8 to 10 minutes, stirring occasionally. You can also add salt and pepper depending on your taste. Just be sure to not overcook the liver or it will get tough.
I like to serve this recipe with mashed potatoes every time, and then add a different vegetable or side depending on what we have on had. The last time I steamed frozen mixed vegetables on the stove (we try to avoid microwave use) and it turned out great!
Have you ever tried liver before? Or do you have a liver recipe of your own?
blogger / pomegranate / 3201 posts
I have never tried liver. The idea of it freaks me for some reason! But this looks yummy!
admin / watermelon / 14210 posts
I love liver! I’ve never attempted to cook it, but I buy it cooked and can just eat it plain!
hostess / wonderful watermelon / 39513 posts
I should try it!
blogger / wonderful cherry / 21628 posts
My parents used to threaten to cook liver and onions as a punishment.
wonderful kiwi / 23653 posts
I loooove liver! Def gonna try this out!
blogger / clementine / 998 posts
i had turkey livers once and i got the worst body rash. i figure it was something that the turkey digested and not the liver necessarily, but i’ve stayed away from it since.
coffee bean / 25 posts
My grandmother used to make liver all the time when I was a kid. I loved it, but haven’t had it in years. I may have to try this!
honeydew / 7916 posts
My stepmom used to make liver. She used to cook it like overcooked steak so I have some bad memories!
blogger / pomegranate / 3491 posts
I am totally intimidated by unusual proteins like this – so impressive that you cook this yourself
blogger / nectarine / 2687 posts
I’ve never tried liver! Something tells me CB would love this!
blogger / pear / 1563 posts
@Mrs. Bee: Where do you buy it cooked already? We’ve also been into pate in the past which also has liver in it and doesn’t require cooking.
It would be interesting to see if something similar if you tried a tiny bit of organic, grassfed liver.
I tried it because it looked like a simple recipe. 
@Leialou: ha! Yeah, y dad won’t try it because of that same reason.
@Mrs. Chipmunk: That’s so interesting! I’m sorry you had a bad rash once.
@spaniellove: Yeah, if it gets overcooked the texture is just awful. You do have to find the right balance of being cooked through but not being over-cooked.
@Mrs. Confetti: Don’t be impressed!
@Mrs. Cowgirl: If you try it, let me know what you think!
hostess / wonderful honeydew / 32460 posts
I’ve tried it and wasn’t a fan, but this looks good!
blogger / nectarine / 2600 posts
I cant say I love liver, I ate it a few times as a kid because of anemia I will say yours looks better than what my mom served me lol
kiwi / 643 posts
Hmmm…the picture makes it look good, but I’m not sure I could stop thinking about the fact that it’s a liver. Same reason I can’t eat rabbit or deer.
blogger / persimmon / 1398 posts
Oh man… I wish you lived closer. Mostly because I’d be game to try it… but I’d be too scared to attempt making it on my own the first time!
blogger / pomelo / 5361 posts
I’m scared to try liver, but I feel like it’s something everyone should probably try once. I might have to order it somewhere before I’m brave enough to cook it. It’s so healthy that it’s tempting to try!
blogger / nectarine / 2010 posts
I loved liverwurst as a kid and would eat it every time I visited my grandparents. But it’s so high in fat that I just don’t eat it anymore.