Liver, Bacon & Onions Recipe

You’ll actually crave liver and onions when paired with smoky, crisp bacon!

You might think that liver is an intimidating organ meat to cook, but it’s actually quite simple. Sweet onions and smoky bacon nicely complement the beef liver in this one-pan recipe that makes for easy cleanup!

If you need a good reason to try liver, it’s one of the most nutrient-dense foods out there. Beef liver is chock-full of vitamin A, which is great for thyroid health. It also contains energy-boosting B-vitamins and a hefty dose of iron for brain and muscle function. We think liver tastes great when prepared properly, like in this recipe, but if it’s typically too strong of a taste for you, try soaking it in unsweetened almond milk with a squeeze of lemon for two to eight hours prior to cooking to help neutralize its pH and reduce its bitterness.

This healthy Paleo recipe uses US Wellness liver, which is packaged in thin slices that are ideal for quick pan-frying. For a crispy, golden texture similar to schnitzel, this recipe coats the beef liver slices in arrowroot flour before browning in a hot pan. Arrowroot flour is light and easily clings to the meat to stay put during cooking. You could also use cassava flour, but it’s more costly than arrowroot.

Start by slicing strips of bacon into 2-inch pieces. Heat a cast iron skillet over medium heat, add the bacon, and cook for 10 minutes. Transfer the bacon to a plate to crisp up, leaving the grease in the pan to cook the onions.

Next, add the onion slices to the hot pan and sauté until soft. Meanwhile, blot the excess moisture off the liver. Combine the arrowroot flour with salt and pepper in a small bowl and dredge the liver slices in the mixture one at a time, shaking off excess flour.

Once the onions are soft, remove them from the pan, add ghee, and bump up the heat to medium-high. Add two slices of liver to the hot skillet at a time and brown for two to three minutes on each side. Add the bacon and onions back to the pan to warm everything through, and then serve hot.

PHOTO CREDIT: Liver, Bacon, and Onions by Jennafer Ashley

Prep time – 5 minutes

Cook time – 30 minutes

Total time – 35 minutes

Serves – 4

Tools

Cast iron pan

2 small bowls

Ingredients

2 strips pasture-raised bacon, sliced into 2-inch pieces

1 white onion, thinly sliced

1/3 cup arrowroot flour

1/4 t sea salt

1/8 t black pepper

1 lb beef liver, sliced

2 T ghee

Directions

1. Warm a cast iron skillet over medium heat for 2 minutes.
2. Add bacon and cook for 4 minutes, then flip and cook another 4 minutes. Transfer the bacon to a paper towel lined plate to crisp and leave the bacon grease in the pan.
3. Add onions to the hot pan and sauté until soft, about 7 minutes. Transfer onions to a small bowl.
4. Combine flour, sea salt, and pepper in a small bowl. Blot the excess moisture off the liver before dredging in the flour mixture, shaking off any excess. Repeat with the remaining liver slices.
5. Melt ghee in the skillet over medium-high heat. Add 2 slices of liver to the hot skillet over medium heat and brown for 2-3 minutes on each side. Repeat with remaining slices.
6. Add the bacon and onions back to the pan and heat for 2 minutes to warm. Serve hot.

Find more Beef Liver Recipes or visit our Discover Blog for more recipe inspiration!