Loading...
Tender, pan-fried beef liver smothered in a rich gravy with sweet, caramelized onions. This classic American comfort food is surprisingly easy to make and delivers a deeply savory flavor that's both nostalgic and delicious.
Prepare the Liver
Caramelize the Onions
Dredge and Cook the Liver
Fluffy baked egg squares packed with colorful bell peppers, sweet onions, and aromatic herbs. A perfect protein-rich, salt-free option for a quick breakfast or snack on the go. Great for meal prepping!
Tender, juicy chicken breasts baked to perfection with a vibrant crust of cracked black pepper and garlic. A final squeeze of fresh lemon juice makes this simple, healthy dish pop with flavor, no salt needed.
A simple, comforting side dish where cabbage and onions are roasted to bring out their natural sweetness. Perfectly tender with caramelized edges, this recipe uses minimal seasoning to let the vegetables shine.
A colorful medley of carrots, parsnips, and beets, roasted until tender and caramelized. Earthy herbs and a hint of black pepper create a delicious, naturally sweet and savory side dish without any salt.
Tender, pan-fried beef liver smothered in a rich gravy with sweet, caramelized onions. This classic American comfort food is surprisingly easy to make and delivers a deeply savory flavor that's both nostalgic and delicious.
This american recipe takes 40 minutes to prepare and yields 4 servings. At 443.54 calories per serving with 38.46g of protein, it's a beginner-friendly recipe perfect for dinner or lunch.
Make the Pan Gravy
Combine and Serve
Cook 4-6 strips of bacon in the skillet before the onions. Crumble the bacon and set it aside. Use the bacon fat to cook the onions and liver for extra flavor. Sprinkle the crumbled bacon over the finished dish.
For a richer, creamier gravy, stir in 1/4 cup of heavy cream or sour cream at the end of step 4, just before returning the liver and onions to the pan. Heat gently without boiling.
Add 1 teaspoon of dried thyme or sage to the flour mixture for an aromatic, earthy flavor that complements the liver well.
This recipe works wonderfully with chicken livers or lamb liver. Adjust cooking time accordingly, as chicken livers cook much faster.
Beef liver is one of the best dietary sources of heme iron, a form that is easily absorbed by the body. Iron is crucial for preventing anemia and maintaining energy levels.
Liver provides a massive dose of preformed Vitamin A (retinol), which is essential for vision, immune function, and cellular growth.
This dish is packed with high-quality protein, which is vital for building and repairing tissues, supporting muscle mass, and overall body function.
Liver is exceptionally rich in B vitamins, especially B12, riboflavin (B2), and folate (B9), which are critical for energy metabolism and neurological health.
Yes, in moderation. Beef liver is a nutritional powerhouse, incredibly rich in iron, vitamin A, vitamin B12, and other essential nutrients. However, it is also high in cholesterol and vitamin A, so it should be consumed as part of a balanced diet and not in excessive amounts.
A single serving of this recipe contains approximately 450-550 calories. The exact number can vary based on the size of the liver portions and the amount of oil and butter used.
Soaking liver in milk is a traditional technique used to improve its flavor and texture. The milk helps to draw out some of the metallic or 'gamey' taste and makes the liver more tender and palatable.
The goal is to cook the liver until it is browned on the outside but still has a hint of pink in the very center. Overcooking is the primary cause of tough, rubbery liver. A quick sear for 2-3 minutes per side is usually sufficient.
Classic pairings include creamy mashed potatoes, which are perfect for soaking up the gravy. Other great options are buttered egg noodles, crusty bread, steamed green beans, or a simple side salad.