This Liver and onions recipe will turn liver haters into converts!
The Best Liver Recipe is made with tender veal liver, caramelized onions, and salty bacon in a creamy mushroom sauce. It’s a one-pan meal idea that can be served on sour dough toast or mashed potatoes.
It’s very simple to make, but the two things that will set this liver above all others are: 1) soak in milk, 2) turn the liver as little as possible.
INGREDIENTS Serves 4
350g veal liver cut into 120g slices
salt and Fresh ground black pepper
3 Tablespoons cooking oil
350G Plain flour plus a pinch for the sauce
475ml whole milk for soaking
For the Sauce
85g pancetta
115 g wild mushrooms such as chanterelles
½ teaspoon chopped fresh thyme
60ml dry sherry
120ml double cream
one small onion
120ml chicken stock
1 tablespoon unsalted butter optional
½ teaspoon honey or maple syrup
Serve with a Slice of toasted or grilled bread
METHOD
Soak the liver slices in milk overnight.
Cut the top and bottom from the onion, cut in half, then cut into julienne slices.
Heat the onions and a tablespoon of the oil in a pan on medium-high heat. Cook for 15-20 minutes, stirring often and occasionally with a wooden spoon and adding a splash of water if the pan gets threatens to get dark.
When the pan looks like it’s getting dry, add a splash of water and continue cooking, repeat the process until the onions are soft and deep brown.
Heat 1 tablespoon of the oil in a large saute pan or skillet until nearly smoking. Season the liver slices with salt and pepper, dredge in flour on one side only, tapping off the excess flour.
Fry the liver slices flour-side down until golden brown on high heat.
Flip the pieces of liver over and cook for a second on the other side, then remove to a plate to rest. At this point the livers should be about medium rare. You will put the pieces of liver back into the pan to warm up at the end.
In the same pan, heat the bacon and the remaining tablespoon of oil and cook until the bacon releases its fat and becomes crisp. Add the mushrooms to the pan and cook until they release their water and start to brown.
Add the flour stir, and cook a minute more. Add the sherry to the hot pan, swirl it to ignite (carefully) blow the flame out, then add the onions, honey, thyme and chicken stock and bring to a simmer.
When the liquid is reduced by half (about 5 minutes) add the cream and simmer gently until lightly thickened. Double check the seasoning for salt and pepper, adjust until it tastes good to you, then stir in the butter until incorporated.
Turn the heat off the pan. Slip the liver back into the pan and baste with the juices to help warm them up for a minute or two.
Meanwhile, grill or toast a few slices of bread.
Put the slice of bread on a plate, top with a piece of liver, spoon the thick onion and mushroom sauce over the top.
Original Recipe Alan Bergo
Leave a Comment