Elevated Liver and Onions
An elevated twist on a classic with bacon, sweet onions, mushrooms and a kiss of sweet balsamic.
- 2 pounds sliced beef liver
- 4 slices sugar-free bacon (Or, regular if preferred!) chopped into 1/2” pieces
- 2 large sweet onions, halved and sliced
- 1½ C of milk, or more, enough to cover
- 2 C Arrowroot flour to coat liver (or substitute regular flour)
- Salt and pepper
- 7 oz mushrooms, sliced
- 4 dried figs, chopped (optional)
- ¼ tsp sea salt
- 2 Tbsp balsamic vinegar
- 1/4 C water
- Using a shallow pan or container, cover and soak beef liver in milk for 3-4 hours in the refrigerator before cooking. This step helps remove the bitterness from the meat. For a dairy-free alternative, use lemon juice and marinate at least 8 hours (up to 24).
- In a heavy skillet (cast iron preferred) set over medium-high heat, cook the bacon until crispy.
- While the bacon is cooking, rinse beef liver slices under running water then pat them dry.
- In a shallow dish, combine the arrowroot flour, salt and pepper. Mix thoroughly.
- Dredge the liver through the arrowroot mixture and shake off well to remove excess. Put on a plate to the side until bacon is finished cooking.
- Remove bacon with a slotted spoon and set aside. Pour bacon fat into a bowl leaving 2 Tbsp in the skillet. Turn the heat to high.
- 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.
- Remove the liver and set on a plate, covered loosely with foil.
- Return pan to medium-high heat, then add about half the remaining bacon fat and sliced onions.
- Caramelize the onions for about 10-15 minutes, stirring occasionally. When golden, add remaining bacon fat along with the sliced mushrooms. Cook for 2-3 minutes, until the mushrooms become soft and slightly colored.
- Add, bacon, figs, salt, pepper, vinegar & water. Cook for 1-2 minutes, until liquid has evaporated.
- Add back liver and cover with the onions and mushrooms, cooking until it reaches an internal temp of 140-145 degrees F.
- Stir in fresh sage, move to a serving dish and let sit a few minutes before serving.
- Garnish with chopped fresh sage.