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Down Home Liver 'n' Onions

(12 Votes)
SERVES
4
COOK TIME
30 Min

If you quiver at the thought of liver, please do me (and yourself) a favor and try this down-home version. Loaded with tasty whole new potatoes, it may just change your point of view!

What You'll Need:
  • 2 tablespoons vegetable oil
  • 5 medium-sized onions, cut into wedges
  • 1 1/2 pounds beef liver, cut into 3/4-inch strips
  • 2 cans (141/2 ounces each) whole white potatoes, drained and cut in half
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
What To Do:
  1. In a large skillet, heat the oil over medium-high heat and sauté the onions for 8 to 10 minutes, or until tender and just beginning to brown.

  2. Add the liver and cook for 8 minutes.

  3. Turn the liver and stir in the remaining ingredients; cook for 6 to 8 minutes, or until the potatoes are heated through and the liver is cooked to desired doneness.

Ratings & Comments

My Rating:  

I have not made this yet so I cannot rate it.

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16 min is way to long for liver i have been a cook for 29 years and that is way over cooked pep91430060396 is correct it should be pink in the middle and where is the bacon?

I've been cooking liver 'n onions for years & it's really simple. Coat liver in flour, fry in small amount of oil just until browned on each side- remove from pan, add oil & stirfry 3 medium sliced onions just until wilted. Add liver back on TOP of onions- S &P & add 1/2 to 3/4 cup water. Cover & simmer for 10-15 minutes. Serve w/ boiled potatoes, drained w/ butter & sour cream added. No gravy needed but can add cream of mushroom? soup to onions after removing liver if creamer texture wanted.

Please do not overcook liver. It should be a little pink inside. Cooking it too long gives it a strong flavor.

One of the reasons many people do not like liver is that it is overcooked. It can taste dry and leathery. Should have some moisture in it and some pink. I think the 'Down home liver N onion recipe is overcooking the liver.

My goodness. Salt, pepper, flour, heated oil. Fry liver 'til done to your liking. Drain off most of the oil, leaving 2-3 T. 2-3 T flour in oil, stir and cook 'til brown, add water 'til thick to your liking. Add a little more salt and pepper to the gravy then put liver back in 'til heated through. Serve with hot biscuits for the gravy or the mashed potatoes. Fried onions are a very good addition but not necessary. Sweet tea an absolute must. Can even have corn bread instead of biscuits. DO NOT PUT THE POTATOES IN WITH THE LIVER. It makes liver mush. I don't have nutritional values. I'm so solly.

I have a stir-fry recipe that requires stirring the liver with peppers and onions and the liver does not turn to much.

Hey Meatandtaters My mother used to make that and I wasn't sure how she did it. The gravy is to die for! I can take or leave the liver. Thanks for the info.

I start with frying crispy bacon. Remove the bacon and use grease to fry the flour & seasonings cover liver slices until golden brown. Remove the liver and use remaining grease to carmelize thin sliced onions. Put it all back in the skillet (preferably iron) and serve with real mashed potatoes and any other sides you prefer. If you are starting with a whole liver, always remove the thin membrane covering it. It just shrinks up and gets tough. Enjoy!

Why would you put the liver in water after frying it so that it is crisp? Never heard of such a thing.

I have never heard such a thing either.

Neither of you must be experienced cooks to ask that question. Always, always sear, fry or brown meat before braising in a liquid. In this case the liquid is water. Braising makes for a much more tender piece of meat. This can also be done with tougher/cheaper cuts of beef like chuck. Now you know. Pass this info on down to your children :)

RePost for -- not being smart just trying to be helpful jjandy 7259109 My Recipe is better than anyones I've seen ever - putting about a cup and a half flour in a bowl and then put in Ms. Dashes in the flour and stir it around until it gets thoroughly mixed in. Using about three tablespoons of Ms.Dashes. Then take the Liver and dredge it in the flour and shaking off the excess leaving a coating of flour and Ms. Dashes on it. Salt and pepper it and let it sit on a plate. Do this to all of the Liver being used. Then Fry some onions until carmelized. Take them out and then put in Liver with a Tablespoon of oil or more if needed. Cook the Liver until done but not too done! Take the Liver out and use the Fat left in the pan for the Liver. Cook the Liver until it is crusted on both sides. Use more oil if necessary. After all of the Liver is done, drain the pan of left over grease leaving just a little. Put the liver back in the pan and fill it up to three quarter full of water. Let it simmer for 45 minutes on low heat. Take out when finished and then reheat the liver and onions and serve along with mash potatoes and gravey which you can make with the leftover water from cooking the liver! That's it-for more info contact jjandy@northpennaccess.net Not RatedAug 05, 2011 Read more at http://www.mrfood.com/Beef/Down-Home-Liver-n-Onions-1130/ml/1#mIz6eF32eIT51MAK.99

I love liver and onions but not prepared this way. I bake it my way and I only use calf's liver as it is the best.

Please don't ruin this recipe w/canned potatoes.

Potatoes mixed in with the liver?! Blasphemy! And CANNED potatoes at that! I love liver and onions, but this recipe is really off-putting!

nothing worse than over cooked Liver or Bacon!

jjandy again, the liver in the article 7259109 should be cooked until it is crusted on both sides and then put in water to simmer for 45 minutes on low heat. Original said Bacon instead of liver. Sorry for the mistake!

NASTY!!!!!

My Recipe is better than anyones I've seen ever-putting about a cup and a half in a bowl and then put in Ms. Dashes in the flour and stir it around until it gets thoroughly mixed in. Using about three tablespoons of Ms.Dashes. Then take the Liver and dredge it in the flour and shaking off the excess leaving a coating of flour and Ms. Dashes on it. Salt and pepper it and let it sit on a plate. Do this to all of the Liver being used. Then Fry some onions until carmelized. Take them out and then put in Bacon with a Tablespoon of oil or more if needed. Cook the Bacon until done but not too done! Take the Bacon out and use the Fat left in the pan for the Liver. Cook the bacon until it is crusted on both sides. Use more oil if necessary. After all of the Liver is done, drain the pan of left over grease leaving just a little. Put the liver back in the pan and fill it up to three quarter full of water. Let it simmer for 45 minutes on low heat. Take out when finished and then reheat the bacon and onions and serve along with mash potatoes and gravey which you can make with the leftover water from cooking the liver! That's it-for more info contact jjandy@northpennaccess.net

Potatoes in Liver and Onions??? Why put potatoes in Liver and Onions??? I was completely turned off to this recipe with the addition of potatoes.

I Love liver and onions however, not over cooked! This sounds like it would be because it doesn't take 16 minutes to cook liver. I prefer my liver thicker. I dredge it in flour before adding it to some olive oil and bacon grease that I cook along with my onions.

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