Description
Liver and onions with bacon brings comfort straight from grandma’s kitchen to your dinner table, blending rich protein with crispy bacon and caramelized onions for a classic meal that feels like a warm culinary hug.
Ingredients
Scale
Main Protein:
- 1 lb beef liver, sliced
- 4 slices turkey bacon, chopped
Seasonings and Coating:
- ½ cup all-purpose flour
- 1 teaspoon garlic powder
- ½ teaspoon paprika
- Salt and pepper to taste
Produce and Liquid:
- 2 large onions, thinly sliced
- 1 cup milk
- 2 tablespoons butter
- 1 tablespoon olive oil
Instructions
- Submerge the 1-pound beef liver in 1 cup cold milk for 45 minutes. This neutralizes the strong flavor and tenderizes the meat. Pat liver completely dry with paper towels after draining.
- Chop 4 turkey bacon slices into small pieces. Render bacon in a large skillet over medium-high heat until crispy and golden, about 4-5 minutes. Transfer bacon to a separate plate.
- Slice 2 large onions thinly. Use the same skillet with bacon drippings to caramelize onions over medium heat. Cook slowly for 12-15 minutes, stirring occasionally until deep golden brown.
- Combine ½ cup flour, 1 teaspoon garlic powder, ½ teaspoon paprika, salt, and pepper in a shallow dish. Thoroughly coat each liver slice in the seasoned flour mixture, shaking off excess.
- Melt 2 tablespoons butter and 1 tablespoon olive oil in the skillet over medium-high heat. Carefully place floured liver slices in hot fat. Sear for 2 minutes per side at 375°F, achieving a golden brown exterior while keeping center slightly pink.
- Return crispy bacon and caramelized onions to the skillet with liver. Gently toss everything together for an additional 1-2 minutes to meld flavors. Serve immediately while hot and fragrant.
Notes
- Always soak liver in milk to mellow its strong flavor and make it more tender before cooking.
- Dredging liver in seasoned flour creates a delicate, crispy exterior that locks in moisture and adds extra flavor.
- Cooking liver just until it’s slightly pink inside keeps the meat from becoming tough and dry.
- Choose fresh, high-quality liver from a trusted butcher to ensure the best taste and texture in your dish.
- Prep Time: 40 minutes - 1 hour 15 minutes
- Cook Time: 15-20 minutes
- Category: Sautéed
- Method: Sautéing
- Cuisine: American
Nutrition
- Serving Size: 4
- Calories: 307 kcal
- Sugar: 4 g
- Sodium: 420 mg
- Fat: 18 g
- Saturated Fat: 6 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.2 g
- Carbohydrates: 17 g
- Fiber: 2 g
- Protein: 29 g
- Cholesterol: 275 mg