Old Style Liver And Onions
Old Style Liver And Onions offers tender liver paired with caramelized onions and a savory herb-seasoned crust, perfect for comforting, flavorful meals suited for liver lovers and hearty eaters.
Ingredients
- 1/2 cup all-purpose flour ⓘ
- 1 teaspoon ground sage ⓘ
- 3/4 teaspoon salt ⓘ
- 1/2 teaspoon paprika ⓘ
- 1/8 teaspoon cayenne pepper ⓘ
- 1 pound beef liver, membrane removed and cut into 4 x 1 x 1/4-inch strips ⓘ
- 1/4 cup Crisco shortening or oil ⓘ
- 1 large onion, thinly sliced ⓘ
- 1/8 teaspoon minced garlic ⓘ
- 2 tablespoons snipped fresh parsley ⓘ
- 1/4 cup white wine or chicken broth ⓘ
- 1 tablespoon lemon juice ⓘ
Instructions
- Combine flour, sage, salt, paprika, and cayenne in a large plastic bag; set aside.
- Heat Crisco shortening or oil in a skillet over medium heat.
- Add sliced onions and minced garlic; sauté until onions are tender.
- Push onions and garlic to one side of the skillet.
- Add liver strips to the skillet.
- Fry liver for 6 to 8 minutes or until no longer pink inside.
- Stir liver and onions together in the skillet.
- Sprinkle with chopped fresh parsley.
- Add white wine or chicken broth and lemon juice to the skillet.
- Cook, stirring constantly, for 1 to 2 minutes.
Tips & Substitutions
For extra flavor, consider marinating the liver strips in the white wine or chicken broth for 30 minutes before cooking. If you prefer a milder taste, you can substitute the cayenne pepper with a pinch of black pepper. To achieve a crispier texture, dust the liver strips with seasoned flour just before frying. This dish is reminiscent of classic American recipes, making it a nostalgic meal option.
Serving Suggestions
Serve the liver and onions hot, garnished with fresh parsley. This dish pairs beautifully with mashed potatoes or a simple green salad for a balanced meal. For a heartier option, consider serving alongside Coney Island Spuds for a delicious combination. A glass of white wine complements the flavors nicely.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat, adding a splash of broth or water to keep the liver moist. Avoid reheating in the microwave, as it can make the liver tough and rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Old Style Liver And Onions contains roughly 647 calories, with 24g protein, 113g carbohydrates, and 14g fat. It is an excellent source of iron (138% of the Daily Value), dietary fiber (72% of the Daily Value), and protein (48% of the Daily Value). Note that it is relatively high in sodium, at 1579mg per serving (69% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use chicken liver instead of beef liver?
Yes, you can substitute chicken liver for beef liver in this recipe. However, chicken liver cooks faster, so be sure to adjust the cooking time accordingly to avoid overcooking and drying it out.
What can I use instead of Crisco shortening?
You can use vegetable oil, olive oil, or even butter as a substitute for Crisco shortening in this recipe. Each option will impart a slightly different flavor, so choose based on your preference.
How can I tell when the liver is cooked properly?
The liver is cooked properly when it is no longer pink in the center and has an internal temperature of 160°F (71°C). Overcooking can lead to a tough texture, so keep an eye on it during frying.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).