Sue Ashworth'S Liver, Liver
Savory liver cooked with bacon and onions, enhanced with flavors and thickened gravy—perfect for those craving hearty, comforting meals with rich umami taste.
Ingredients
Instructions
- Soak the beef liver in hot water.
- Fry the bacon and reserve the drippings.
- Remove the liver from hot water and sprinkle with monosodium glutamate (m.s.g.).
- Roll the liver in flour and brown in the bacon drippings.
- Slice the onion and bring it to a boil in the hot water.
- Remove the liver from the skillet.
- Add 2/3 tablespoon of flour, salt, and pepper to the drippings and brown to make gravy, using the water from boiling onions.
- Put the liver and onions into the gravy, cover, and cook on low heat about 30 minutes until very tender.
Tips & Substitutions
For a richer flavor, consider marinating the beef liver in milk for an hour before cooking, which helps to mellow its taste. If you don't have m.s.g., you can substitute with soy sauce or a dash of Worcestershire sauce for added umami. When frying the liver, ensure the drippings are hot to achieve a perfect sear. Adjust the amount of flour for gravy thickness to your preference.
Serving Suggestions
Serve Sue Ashworth's Liver with creamy mashed potatoes or buttery noodles to soak up the rich gravy. A side of steamed vegetables, like green beans or carrots, adds color and nutrition. This dish pairs beautifully with American recipes that feature bold flavors, making it a comforting and satisfying meal.
Storage & Reheating
To store leftovers, let the liver and gravy cool completely before transferring to an airtight container. Refrigerate for up to 3 days. Reheat gently on the stovetop over low heat, adding a splash of water or broth to keep the gravy from thickening too much. Avoid microwaving to ensure the liver remains tender.
Nutrition & Diet Analysis (per serving)
Each serving of Sue Ashworth'S Liver, Liver contains roughly 29 calories, with 1g protein, 2g carbohydrates, and 2g fat.
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 use chicken liver for a milder flavor. However, cook it for a shorter time, about 10-15 minutes, since chicken liver is more tender and cooks faster than beef liver.
What can I substitute for bacon drippings?
If you don’t have bacon drippings, you can use butter or olive oil for frying the liver. To add a smoky flavor, consider adding a bit of smoked paprika to the oil.
How can I tell when the liver is cooked properly?
The liver should be browned on the outside and slightly pink in the center, indicating it is tender and juicy. Overcooking can lead to a tough texture, so check it after about 10-15 minutes of cooking.
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).