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Liver & Onions (Classic)

This is the classic way to make Liver and Onions without flour
Cook Time 10 minutes

Ingredients
  

  • 1 medium onion cut into rings
  • 2 Tbsp butter
  • 1 lb sliced beef liver
  • 2 tsp water
  • 2 tsp lemon juice
  • 1 tsp Worcestershire sauce
  • Dash of salt and pepper

Instructions
 

  • Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
  • Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
  • Remove from milk. Thinly slice liver into 1/2-3/4″ thick slices. 
  • Slice onion into rings. Set aside.
  • Melt butter in a large skillet
  • Cook onions in butter until soft, and then remove onions from butter
  • Add liver to skillet, and sprinkle salt and pepper. Cook over medium heat for 3 minutes, turn.
  • Add onions back to skillet with liver. Cook until liver is slightly pink in center, approximately 3 minutes.
  • Remove liver and onions from skillet
  • If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce and pour over the liver and onions