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Liver and onion casserole recipe

Liver and onion casserole recipe


  • Recipes
  • Dish type
  • Main course
  • Stew and casserole

A family favourite. Serve with mashed potato.

148 people made this

IngredientsServes: 4

  • 1 tablespoon olive oil
  • 1 large onion, sliced
  • 500g lamb's liver, sliced
  • 250g mushrooms, sliced
  • 2 beef stock cubes
  • 1 tablespoon tomato puree
  • 2 tablespoons tomato ketchup
  • Worcestershire sauce, to taste

MethodPrep:10min ›Cook:55min ›Ready in:1hr5min

  1. Heat oil in a large frying pan and soften the onion over medium high heat.
  2. Add the liver and brown on all sides. Once browned, add just enough water to cover the liver and onions.
  3. Add mushrooms, stock cubes, tomato puree and ketchup and Worcestershire sauce. Stir well.
  4. Bring to boil then turn down to a fast simmer and cook for about 45 minutes. Serve once the gravy is reduced to a thick sauce and the liver is tender.

Cook's note

More or less seasoning can be used to taste. Sausage also works well instead of liver.

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Reviews & ratingsAverage global rating:(2)

Reviews in English (1)

Loved this recipe - easy and delicious!-05 Nov 2014


Recipe Summary

  • 2 pounds sliced beef liver
  • 1 ½ cups milk, or as needed
  • ¼ cup butter, divided
  • 2 large Vidalia onions, sliced into rings
  • 2 cups all-purpose flour, or as needed
  • salt and pepper to taste

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.

Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!


You'll only need a few simple ingredients to make this recipe. The exact measurements are included in the recipe card below. Here's an overview of what you'll need:

Onion: Sliced thinly and the slices separated into rings. I prefer to use a yellow onion, but a white onion works too.

Olive oil: Used for frying both the onions and the liver. You can also use butter if you'd like, and although I never tried it, bacon grease sounds good too!

Beef liver: When I say this, I actually mean calf's liver. The liver of the mature cow has a dense, gummy texture and a strong metallic flavor. A calf's liver is relatively tender and mild.

If all you can find is a mature liver, it's not a bad idea to soak it in milk while you prepare and cook the onions. This will help reduce the metallic taste.

Seasonings: I use Kosher salt, black pepper, garlic powder, and smoked paprika.


Liver and onion casserole recipe - Recipes

Liver casserole is a traditional Finnish everyday dish and in many families also a part of Finnish Christmas meal.

Liver casserole is traditionally served with lingonberry jam or fresh, sugared lingonberries.

Chop the onion extremely fine. Cook the rice in boiling water until tender. Strain the rice and add the milk and the rest of the ingredients. The mixture has to be quite runny. The raisins are optional, some do not like to add them in the casserole, although for some (like me) they are an essential part of it.

Butter a 1½ litre casserole dish  —  or a couple of smaller dishes  —  and pour the liver mixture in. Do not fill the dish right up to the rim, as the casserole will rise a bit during baking. Bake at 160 °C for 1 to 2 hours, depending on your oven.

Mix the casserole thoroughly with a spoon once halfway through baking and add a few knobs of butter on the surface. Continue baking until the casserole is cooked through, ie the liver is no longer pink, but greyish brown. The mixture must not become dry and grainy, but remain moist. Liver casserole is traditionally served with lingonberry jam or fresh, sugared lingonberries.

Although liver casserole is always best when prepared, baked and eaten fresh from the scratch, it can be frozen after baking. Let the frozen casserole thaw in refrigerator before warming it up. Moisten it by mixing in a bit of cream, if necessary.


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German Liver and Onions Recipe & apples made Just like Oma

By Oma Gerhild Fulson

This easy liver and onions recipe is so tasty with the added apples. A hubby and kid pleaser, this is quick to make.

Ingredients: liver, flour, butter, spices, apples, onions,

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M ake Old Fashioned Liver and Onion

How to fry liver

Anyone can learn how to make fried liver. It is really very easy and doesn't require any pro cooking skills! I personally prefer this method as it is always quicker than the oven method.

  • Start by cleaning the liver with water - I like to place it in a colander and run it under tap water. Make sure to get rid of all traces of blood and any clots.
  • Next, remove any outer film or membrane coating the liver. Leaving this on will only make the liver chewy.
  • An optional step is tosoak the liver in milk for 30 minutes to get rid of the strong smell that sometimes comes with the liver, as well as soak-off excess blood. Once soaked, you want to use a kitchen towel to tap excess water from the liver. You can also use lemon juice instead of milk.
  • Next, slice the onion and cut the liver into servable pieces each about 1 inch or 2.5 cm thick. I like to cut mine in the size of small steaks, but cubes or chunks will do just fine.
  • Add flour to a bowl and season the flour with garlic and ginger powder.
  • Coat the liver pieces with the flour-seasoning mixture, making sure to shake off any excess flour!
  • Add oil to a skillet and place it on the stovetop, under medium heat. Fry the onions and apples, then set them aside on a plate. Fry the bacon and also set it aside on the same plate. Next, fry the liver for about 3-5 minutes on each side, or until properly browned. Transfer the fried liver to a plate, cover with aluminium foil to keep warm and prepare the sauce.
  • Prepare the sauce or gravy then arrange the liver, onion, bacon and apples on a serving plate. Drizzle the sauce on top to serve and enjoy!

TIP: use a fork to make a few holes on the aluminium foil so it does not get soggy, while you are making the sauce.

How to cook liver in the oven

Wondering how you can cook liver in the oven? Well, I have to say this is also very simple. Okay, truth be told, it does take slightly longer than the frying method to make old fashioned liver and onions. But on the other hand, you don't have to do much, once the liver is in the oven! The good old fashioned stovetop and oven method goes like this:

  • First, clean the liver under running water and remove any clear film that might be on the surface of the liver.
  • Soak the liver in milk for 30 minutes, but this is an optional step.
  • Next, slice onions and apples.
  • Pat the liver dry on each side, using a paper towel. Add flour to a large plate and season with garlic powder and ginger powder. Coat the liver pieces in the flour mixture, making sure to shake off excess flour.
  • You then want to add oil to a pan, heat this under medium heat, fry the onions and apples until translucent and slightly browned, then set aside on a plate. Fry the bacon for about a minute on each side, or until crisp then also set aside. Since you want to cook liver in the oven, transfer half of the fried onions and apples to a casserole dish, and keep the other half aside on your plate.
  • Proceed on to fry the sliced liver for about 3 minutes on each side or until browned. Transfer the liver to the casserole dish so that you now have onions and apples at the bottom, the liver in the middle, and finally, the remaining onions and apples. Lay the bacon on top, drizzle with the sauce or gravy, cover with an aluminum foil and bake for 20 minutes at 365° F (approximately 180° C).

Why serve Beef Liver with Onions?

Because it is easy to prepare, and because it is very quick to make, tender and flavorful. And because this is the best way to cook liver I've found.

And in regards to its nutritional properties liver has loads of vitamins A, D, E, K, B12, folic acid, copper, and iron. The taste may not be of everyone's liking, but advantages, though, are bigger than the disadvantages. If you can get your children to eat it, you should feed them liver. It's a veritable super-food.


Weight Watchers Recipe Creates Liver & Onion Fans

An easy way for Jean Sylvester to prepare liver without frying it is using a recipe I got at a Weight Watchers meeting 15 to 20 years ago.

Even people who don't like liver like this.

Liver and Onions For 2 people, have a pound of calf liver sliced thinly wash, and pat dry.

Cover a pizza pan with a large piece of heavy duty aluminum foil, and spray it with non-stick spray.

Lay the liver on the foil and sprinkle with seasoned salt and black pepper. Cover with thinly sliced onions.

Fold the foil up over the liver and onions to make a sealed package.

Bake in 350-degree oven 30-35 minutes. Open the foil and leave in the oven for 5 more minutes.

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Bring to a full boil over medium heat, stirring constantly. Remove from heat. Cool 5 minutes, stirring twice.

Pour into individual dessert dishes or serving bowl. Sprinkle with cinnamon and nutmeg serve warm. For chilled pudding, place plastic wrap directly on hot pudding. Cool slightly then chill about 1 hour.

Stir before serving sprinkle with cinnamon and nutmeg. Makes 10 servings.

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Chicken Liver and OnionClassic and Simple

This Chicken Liver and Onion recipe - the classic combination with a chicken twist - adds a new dimension to chicken liver recipes. And it's also very simple and easy to prepare!

But it doesn’t work without tears!!

I can cry about onions. Who can’t. Onions give you a great taste, but first you have to cry! I always get the best results chopping onions into small pieces.

Chicken liver and onion are an absolutely wonderful combination (as time has proved!) because when you cook chicken liver, it produces a lovely, juicy, type of gravy. And it also has a gorgeous aroma.

When I adds herbs & spices, the combination that results with the ‘gravy’, gives me an un-believably better flavour than with just the gravy alone.

But you should try this for yourself! Experiment!!

When I start preparing this, my chef is always stealing the little tidbits from the pan, maybe adding some salt and pepper and eating right in front of me! And I always tell him, if you keep doing that there won’t be any dinner left.

Ingredients (Serves 4 onions):

800-900g of fresh chicken liver
400 ml milk
1-2 large onions
2-4 tablespoons oil
2-3 tablespoons of flour
Salt and pepper to taste
Chopped fresh parsley

Directions:

Wash the chicken livers. Then soak in the milk and leave in the fridge for the night.

The next day, heat the oil in a pan over a medium heat. A low setting will not give enough heat and a high setting will burn the livers.

Wash the onions. Peel and chop them.

Dredge the liver in the flour and season with salt and pepper.

Add the livers to the pan, and sauté until they get slightly pink in the middle.


5 Comments

I read similar article also named Onions with Gravy, and it was completely different. Personally, I agree with you more, because this article makes a little bit more sense for me

Hi Kimberly, I just came across your web/blog site and saw the Smothered Liver with Onions recipe…YUMMMM! My husband and I both love liver and onions (had chicken livers tonight) but I’ve always been hesitant about cooking it because I’ve had some that was REALLY bad, and I didn’t want mine to turn out that way. But your video was a GREAT inspiration! So many sites give recipes, but as wonderful as they may be, it’s nothing like SEEING a recipe being prepared, and having that “experience” for when you try it yourself! So, thank you for giving me that tool that I need to step out and try this yummy dish!

Ooooh, Marysue! Absolutely no problem!

Thank you very much for commenting and letting me know “what’s up”! It’s very encouraging to hear from my fans and that they appreciate the content I provide them with.

Yes, liver and onions can be reeeeeeeally bad, but this is a good recipe, and I don’t like liver. LOL

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Your recipe features info I needed desperately.

It’s really educational and you’re certainly extremely knowledgeable in this area. The talent you possess popped my eyes out. It’s great to be able to see different views on this specific subject with intriguing and strong content material.

Thank you very much, Cieva! Glad you found what you were looking for!

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