Have I learned to love liver, or have I just learned to cook it?
Years (and years) ago, newly married to a liver loving husband I dove in and tackled one of his favorite dishes. My personal history with liver was not good, I have memories of fleeing the house when it was being cooked. So how did I turn my taste buds around? Slowly, with more than a few failed experiments. But here's the best of the best, and the recipe I seldom deviate from now.
Liver and Onions Sublime
2 pounds calves liver from reliable source
2 -3 large onions, sliced into narrow ribbons
1/2 - 1 cup Beef Bone Broth
1/2 cup almond flour
salt and pepper to taste
avocado or olive oil
Place the sliced onions in a skillet with oil and saute slowly over low heat until wilted and beginning to be translucent.
Add the salt and pepper to the almond flour and place in a plastic bag. Add liver slices and shake to coat.
Push onions to the side or remove and turn up the heat. Liver should cook quickly and not too long. I use a setting of 6 on my electric stove for almost everything. When I cook liver, I turn it up to 8. Top setting is 12 and if I was searing a steak I'd use 10. So higher, but far from the highest.
Add liver to pan and cook 3-5 minutes for the first side and slightly less for the second. The almond flour will brown nicely. Add a bit more oil if needed. Remove from pan to make room for additional pieces as needed.
Once you've cooked all the liver, return it to the pan with the onions, add the Beef Bone Broth, lower the heat slightly and cover. Within a few minutes the broth will be reduced and thickened, and the flavors will finish their meld resulting in a very savoury and appealing meal. Serve and enjoy.
If you notice the slice in the photo above, the liver is still pink after saute and simmer. This is ideal and a big part of what makes it taste so lovely. The almond flour with it's nutty richness is a wonderful addition and pecan flour would be a great substitute. This recipe is legal for the Specific Carbohydrate Diet, Paleo and the Wahls Protocol. Yet another example of how low carb cooking does not mean no taste.