Can You Coat Beef Liver With Flour

Perfectly seasoned slices pan-fried with onions, bacon, and apples in this old-fashioned liver and onions recipe. Also included is a recipe bonus of how to cook in the oven, in case you are not a fan of pan-frying, as well as paleo and keto variations.

Old fashioned liver and onions recipe

Table of contents

• Ingredients
• Make Old Fashioned Liver and Onion
  • How to fry liver
  • How to cook liver in the oven
• Variations
• Frequently asked questions
  • Difference between veal liver and beef liver
  • How to cook liver without flour
  • Can you keep this old-fashioned liver and onions recipe in the fridge?
  • Can you freeze it?
• What to serve with old fashioned liver and onions

I grew up eating liver and I love it!! The Kenyan way of making liver is to pan-fry it, then cook it in a tomato and onion sauce, which is then garnished with cilantro (known as dhania in Swahili). We also like to pan-fry it until crunchy (we call this the dry-fry method)! But today, I would like to share with you a totally different way of making liver. You guessed it right, the old-fashioned liver and onion, a recipe I learned from my German husband.

Thomas says this old-fashioned way of making liver, is known as Berliner Art (translates to the Berlin way). It is also a cooking method that was very popular in America and in Europe as a whole, during the war period, due to the affordable nature of liver. He says that during those days, malnourished children would get a tablespoon of raw liver each day, to up their iron intake.

Ingredients

Ingredients

• liver - I like to use beef liver for this old fashioned liver recipe, but you can also use pork or veal liver. I would say use veal liver if you are a beginner.
• onions - use large onions (I know, it may seem too much but trust me on this one).
• bacon (turkey bacon will also do) - about 4 pieces.
• an apple
• cooking oil - use suitable cooking oil (such as coconut or avocado oil for keto and paleo; otherwise, just use regular cooking oil).
• salt
• flour - regular flour, arrowroot or tapioca flour (for paleo). Use a mixture of almond flour and parmesan cheese and a 1:1 ratio to keep this recipe keto.
• onion powder - alternatively, a tablespoon of minced garlic
• garlic powder - or a tablespoon of minced ginger

You will also need the following ingredients to make the gravy:

• butter or clarified butter or margarine
• flour or arrowroot flour for paleo purposes.
• vegetable or chicken stock
• spices: black pepper, garlic and ginger powder

Make 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 to soak 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 aluminum foil so it does not get soggy, while you are making the sauce.

Old fashioned liver and onions recipe

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).

Sauce or gravy for the liver and onions

Variations

• Make paleo and gluten-free liver and onions by using a gluten-free blend such as tapioca flour or arrowroot flour.
• For a Keto or low-carb alternative, use a mixture of almond flour and parmesan cheese.

Frequently asked questions

Difference between veal liver and beef liver

Veal liver tends to have a milder smell and taste, in comparison to beef liver. This is because the veal liver has processed fewer toxins when compared to the much older beef liver. You will also find that the veal or calf's liver tends to be, for this reason, more costly.

You can use calf, beef, or pig liver for this old-fashioned liver with onions recipe. I personally like using beef as it is what I grew up eating, but hey, use what suits you.

How to cook liver without flour

To fry liver without flour, first, pat it dry. You can season it with spices such as black pepper or garlic powder, but do not season the raw liver with salt as this draws out excess moisture and will not result in a suitable crust.

Add about a third of a cup of oil to a pan, allow it to heat under medium heat then fry the liver. You want to fry each side for about 2-3 minutes, or until browned. Once properly browned, set aside on a plate and season with salt.

Can you keep this old-fashioned liver and onions recipe in the fridge?

Yes, this dish can be stored in the fridge. Just make sure to consume it within 2 days.

Can you freeze it?

I personally like my old-fashioned liver freshly made but if you really have to, then freeze your leftovers by transferring them into a suitable, properly labeled, airtight container (bearing a description and best-by date). Consume frozen liver within 3 months.

What to serve with old fashioned liver and onions

This dish goes perfectly with mashed potatoes cauliflower mash (low carb) or boiled rice. Just make sure to serve it with some delicious gravy!

More Paleo and Low Carb Recipes to Try

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Old Fashioned Liver and Onions Recipe

Seasoned liver pieces are pan-fried with onions, bacon and apples in this old-fashioned liver and onion recipe. Recipe bonus: how to cook liver in the oven plus instructions for the sauce.

Prep Time 7 mins

Cook Time 8 mins

Total Time 15 mins

Course Dinner, Lunch

Cuisine American, German

Servings 4

Calories 473 kcal

colander to clean the liver

skillet or pan - for pan-frying your liver (old fashioned style)!

casserole dish - if using the baking method.

• ▢ 1 lb liver (beef, veal or pork) about 500 g
• ▢ 2 yellow onions large
• ▢ 4 rashers bacon (poultry bacon will also do fine)
• ▢ ⅓ cup olive oil
• ▢ ⅓ cup flour (all-purpose, arrowroot or tapioca flour)
• ▢ 1 apple
• ▢ 1 teaspoon garlic powder
• ▢ 1 tsp ginger powder
• ▢ ½ teaspoon salt

GRAVY

• ▢ 2 tablespoon butter or clarified butter or margarine
• ▢ 2 tablespoon flour (arrowroot for paleo or all-purpose)
• ▢ 1 cup vegetable or chicken stock
• ▢ ½ teaspoon garlic powder
• ▢ ½ teaspoon ginger powder
• ▢ ½ teaspoon black pepper

Old fashioned liver and onions - frying method

• Place the liver in a colander and clean it under running water to get rid of excess blood then use a kitchen towel to pat it all dry.

• Remove any tough membrane that may be on the surface of the liver. You can soak the liver in milk for about 30 minutes to get rid of the strong liver smell, but this is an optional step.

  

• Next, slice the apple and onion and set them aside. Cut the liver into servable pieces (each about 1 inch or 2.5 cm thick).

• Add the flour, garlic powder and ginger powder to a bowl and stir to combine. Coat the liver pieces with the flour mixture making sure to shake off excess flour. Do not add salt at this point, as this will drain the moisture from the liver and make your old-fashioned liver dry.

• Add oil to a skillet and place it on the stovetop, 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.

  Next, fry the liver for about 3-5 minutes on each side, or until properly browned.

  

• Transfer the liver to a plate, top with the bacon, onions and apples and cover with aluminium foil to keep warm. Proceed on to make the sauce.

• Prepare the gravy (see method below), transfer the fried liver, onions, bacon, and apples to a serving plate, and drizzle the sauce on top. Enjoy your old fashioned liver and onions with a side dish of your choice!

How to cook liver in the oven

• First, clean the liver under running water and remove any clear membrane 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 the apple and onion and set them aside. Cut the liver into servable pieces (each about 1 inch or 2.5 cm thick).

• Combine flour, garlic powder and ginger powder in a bowl and stir. Coat the liver pieces with the flour mixture making sure to shake off excess flour. Do not add salt at this point, as this will drain the moisture from the liver and make it dry.

• Add oil to the skillet and heat 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. 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 gravy, cover with an aluminium foil and bake for 20 minutes at 365° F (approximately 180° C).

Sauce

• Melt butter under low heat. Add in the flour, black pepper, garlic, and ginger powder then use a whisk to stir. Continue stirring until it turns brown (for about 3-5 minutes).

• Once browned, add the stock and allow to simmer for a further 2 minutes.

  

• Continue whisking until thick then serve with the fried liver or drizzle on top of the casserole dish to bake.

• Nutritional information is calculated only for the fried liver method and does not include the sauce or oven method.

Variations

• Make paleo and gluten-free liver and onions by using a gluten-free blend such as tapioca flour or arrowroot flour.
• For a Keto or low-carb alternative, use a mixture of almond flour and parmesan cheese.
• Add more stock if you prefer a lighter and thinner sauce or gravy.

Calories: 473 kcal Carbohydrates: 21 g Protein: 27 g Fat: 31 g Saturated Fat: 7 g Trans Fat: 1 g Cholesterol: 326 mg Sodium: 518 mg Potassium: 549 mg Fiber: 2 g Sugar: 7 g Vitamin A: 19196 IU Vitamin C: 8 mg Calcium: 25 mg Iron: 6 mg

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