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
Cast iron pan
2 small bowls
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
- Warm a cast iron skillet over medium heat for 2 minutes.
- 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.
- Add onions to the hot pan and sauté until soft, about 7 minutes. Transfer onions to a small bowl.
- 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.
- 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.
- Add the bacon and onions back to the pan and heat for 2 minutes to warm. Serve hot.
Meet The Chef
Jennafer Ashley is a Recipe Developer and Food Photographer. She is the girl behind the healthy recipes at Fresh and Fit, her recipe development company and blog of the same name. Jennafer loves to cook recipes that suit a variety of diet lifestyles- from Vegan to Paleo. Her philosophy on food is that it should be beautiful, affordable, and of course, delicious. When Jennafer isn’t in the kitchen, you can find her hiking with her German Shepherd or perusing the aisles of home decor stores.
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