How to cook beef liver without flour?

Old Fashioned Liver and Onions Recipe – Recipe #1

This recipe is a classic. You simply add a little salt and pepper and pan fry the liver. This recipe is from the big red Better Homes & Gardens cookbook that many home cooks have.

There are two secrets to making liver and onions. Always let the liver soak in milk for a minimum of two hours before cooking. Second, have everything ready to go in advance. You should have your ingredients ready to add to the skillet because the liver cooks quickly.

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

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

Cooking Tips

Use an instant-read food thermometer to check the temperature of the beef liver before you eat it. Liver should be cooked to an internal temperature of at least 165F.

Remember to spray the air fryer basket with cooking spray or else the beef liver and onions will stick to the basket.

Any type of onions will taste delicious in this recipe. I used a sweet white onion and found it tasted the best with the liver!

Cook the liver for about two minutes total, or until it is an exterior color of dark golden brown. Stir the liver frequently so it cooks evenly. For the best flavor and texture, the inside of the liver should be supple and pink. Place the liver on a plate after removing it from the pan.

The majority of people believe that liver is the most delectable of the “nasty bits,” or organ meats, as described by foodies. Although most food-producing animals’ livers are safe to consume, there is one general rule that applies to all livers: the younger, the better. However, liver has a musky, metallic flavor no matter how young it is. Because of this, the majority of recipes call for dredging liver in flour before frying it. Flour gives the liver a nutty flavor and aids in browning it, qualities that are also achieved by frying the liver with onions at a temperature that is higher than usual.

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