Liver & Onions Special

How to make a Liver and Onions Special.

INGREDIENTS: Serves 4

  • 2 lbs sliced beef liver
  • 4 slices bacon chopped into 1/2” pieces
  • 2 large sweet onions, halved and sliced
  • 7 oz mushrooms, sliced
  • 4 dried figs, chopped
  • ¼ tsp sea salt
  • 2 Tbsp balsamic vinegar
  • 1½ Cup of milk, or more, enough to cover
  • 2 Cup of flour to coat liver
  • 1/4 Cup water
  • Salt
  • Pepper

METHOD:

  1. Using a shallow pan or container, cover and soak beef liver in milk for 3-4 hours in the refrigerator before cooking.
  2. In a heavy skillet (cast iron preferred) set over medium-high heat, cook the bacon until crispy.
  3. While the bacon is cooking, rinse beef liver slices under running water then pat them dry.
  4. In a shallow dish, combine the flour, salt and pepper.
  5. Mix thoroughly.
  6. Dredge the liver through the flour mixture and shake off well to remove excess.
  7. Put on a plate to the side until bacon is finished cooking.
  8. Remove bacon with a slotted spoon and set aside.
  9. Pour bacon fat into a bowl leaving 2 Tbsp in the skillet.
  10. Turn the heat to high.
  11. When the pan is very hot, sear liver slices about 45 seconds per side, or until golden brown on each side with a crispy texture.
  12. Remove the liver and set on a plate, covered loosely with foil.
  13. Return pan to medium-high heat, then add about half the remaining bacon fat and sliced onions.
  14. Caramelize the onions for about 10-15 minutes, stirring occasionally.
  15. When golden, add remaining bacon fat along with the sliced mushrooms.
  16. Cook for 2-3 minutes, until the mushrooms become soft and slightly coloured.
  17. Add, bacon, figs, salt, pepper, vinegar & water.
  18. Cook for 1-2 minutes, until liquid has evaporated.
  19. Add back the liver and cover with the onions and mushrooms, cooking until it reaches an internal temp of 140-145 degrees F.
  20. Stir in fresh sage, move to a serving dish and let it sit for a few minutes before serving.
  21. Garnish with chopped fresh sage.
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