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Elevated Liver and Onions

An elevated twist on a classic with bacon, sweet onions, mushrooms and a kiss of sweet balsamic.

Elevated Liver and Onions
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INGREDIENTS

  • 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
  1. 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).
  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 arrowroot flour, salt and pepper. Mix thoroughly.
  5. 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.
  6. 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.
  7. 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.
  8. Remove the liver and set on a plate, covered loosely with foil.
  9. Return pan to medium-high heat, then add about half the remaining bacon fat and sliced onions.
  10. 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.
  11. Add, bacon, figs, salt, pepper, vinegar & water. Cook for 1-2 minutes, until liquid has evaporated.
  12. Add back liver and cover with the onions and mushrooms, cooking until it reaches an internal temp of 140-145 degrees F.
  13. Stir in fresh sage, move to a serving dish and let sit a few minutes before serving.
  14. Garnish with chopped fresh sage.

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