Liver and Onions in Creamy Mushroom Sauce

Dean · Liver and Onions in Creamy Mushroom Sauce

Liver and Onions in Creamy Mushroom Sauce

1 1/2 lbs sliced liver
1 pint cream
2 medium onions
1 lb mushrooms
1/2 lb butter
1 lb bacon
lard or tallow
2 cups sour cream
Worcestershire sauce
garlic powder
paprika
black pepper
white pepper
sea salt

Put slices of liver in a large bowl, cover with cream, and refrigerate overnight or at least an hour

Slice and sauté mushrooms in 1/4 lb of butter, when nearly done, sprinkle on and mix in lots of garlic powder
Slice and sauté onions in 1/4 lb of butter, until they are tender
Fry bacon

Heat plenty of lard or tallow in a very large skillet
Remove liver from cream and place in very large skillet, and discard cream
Sprinkle liver slices with sea salt, black pepper, white pepper, garlic powder and paprika as you lightly brown liver on each side

Top liver with onions, bacon pieces, and mushrooms, reduce heat, cover, and simmer for 8 to 10 minutes
Sprinkle in a bit of Worcestershire sauce, stir in sour cream, cover, and continue simmering another 8 to 10 minutes

WARNING: Reading this recipe may be hazardous to the Heart

condition of any modern nutritionist or medical practitioner. Devil

Billi-Jean · Re: Liver and Onions in Creamy Mushroom Sauce

Dean

This is the first time I've ever made liver. I just tried this. I must admit, that I'm sure glad I did it this way. It was awesome, and the liver was so tender. But, liver is still liver, so it's a good thing I made it this way. This dish was swimming in so much animal fat... tallow, butter, bacon fat, sour cream. What a great way to get in extra animal fat. And I just Heart

mushrooms sautéed in butter!

Dean

Boy, this stuff is awesome! I'm so glad I used all those ingredients. The bacon and all the butter and the sour cream did it for me. I just have a knack for cooking, and so it was easy to see what combinations of things to include from a whole lot of different recipes.

You might want to do a bit less on the butter and tallow. Christ, I used 8oz of tallow to brown the liver in! Shock

And, I could have used half the butter when doing the shrooms and the onions. I used a whole pound of butter between these two. Wow

Those onions were so tender cuz they were just swimming in butter. I suppose you could run them through a strainer, to get out some of the butter. This skillet was filled with about 95% animal fat! LOL

But, all in all, it was really good. But, I love mushrooms, butter, and garlic, so what the hell. I have to be honest, I don't care for the taste of liver. If you do, then this dish will taste really good. Don't skip the soaking of the liver in cream. I soaked it for 24 hours, and it really helps make the liver very tender.

If I gotta eat liver, this is probably the only way I can do it. Wink

NOTE: I edited the recipe above to have half the butter, cuz it was really overkill. I was using two sticks of butter for both the mushrooms and the onions. I took it down to only one stick for each.

Billi-Jean

Dean

Billi-Jean

Interesting...beef liver/cow liver -I'm assuming you guys use this term for what we call ox liver (it implies just liver from bulls, but I'm pretty sure it can be from mature cows as well)

I studied Commercial Cookery a while back (only did about half of an 18 month Certificate), so my knowledge is rudimentary but, here's what I learned about offal:

In terms of flavour/cooking:

Ox liver (what I'm hoping you call beef liver), is said to be:
-Rather strong and coarse in flavour and texture
-Should be soaked before using
-Best braised or sliced and served with a good sauce

Calf liver (the liver from young cattle-usually male calves), is said to be:
-Usually the most expensive kind of liver
-Tender and very delicate in flavour
-May be roasted or braised whole, or sliced and fried or sautéed

Lamb liver is said to be:
-Not quite as good as calf liver (but a very good substitute)
-Can be cooked in the same way as calf liver

Pig liver is said to be:
-Similar in texture to ox liver (so far inferior to calf and lamb liver)
-Can be grilled or used in stews

I'm not sure what prices and availability for these are like in the US, but over here, lamb's liver is much much cheaper and more easily available than calves liver, and, because the flavour (as long as it's from lambs and not from older sheep like mutton etc), is really very delicate, it's really quite lovely to eat -delicious even just sprinkled with salt and whatever seasoning you like, fried in animal fat then drizzled with lemon juice and the fat and juices from the pan. Yum -try it like that, I'm sure you'll like it!
Oh and there's no need to muck about with soaking for lamb's or calves liver so it's ready in a flash LOL

I'm usually game to try pretty much anything but the liver from mature animals seems to me like it would taste way to strong! Shock

Dean

Billi-Jean,

Sorry. I should have said beef liver (not cow liver). You're right, it probably comes from a bull. Either way, coming from a mature animal, it is really stronger than I care for. It's the stuff I "had to" eat as a child, and don't care for. Many people tell me the same thing.

The calf liver I have not seen, but have not really looked for. I will try to obtain some and try it. I'm just glad I made this beef liver this way, cuz I can at least eat it with all that other lovely stuff, and the strong beef liver flavor is not quite as pronounced.

Red

Calves' liver is lovely. I love chicken livers, too. Beef liver would only be good, to me, 'in' something, where the flavour is masked. Billi-Jean, I prepare calves' liver just as you described! Panfry in fat until medium-rare, remove to a plate, then deglaze the pan with a splash of nice vinegar, like Spanish sherry vinegar or a good French vinegar, reduce until thickened and syrupy and then pour over and serve. Yup

My favourite way of eating liver is paté, though. Happy

And my favourite paté is goose or duck liver. Yup

Obviously. Wink

Billi-Jean

oooh YUM!

Red, now I really must hunt down some calves liver!!
And the idea of using a vinegar reduction instead of lemon juice is great! Far less carbs than lemon juice! Happy

...mmmm, goose/duck liver paté spread on crispy bacon and topped with a smoked oyster...drooool.... LOL

Red

Yum. Like a devil on horseback, only better! Yup

Billi-Jean

But Red, the oysters are the Angels on Horseback (cos they're sooo heavenly!!) Yup

It's the revolting prunes that are the Devils (cos they taste like hell!!) Grin

Dave

I ate his liver with some fava beans and a nice chianti - Hannibal Lecter

Red

Billi-Jean

sorry, Red, I was just being silly...mmmn...maybe it's all those ketones floating 'round my head!! Bonkers

Red

You should start a band called Billi-Jean and the Ke-tones. LOL

Billi-Jean

Dean

Well, I finally finished this dish. It was so many calories of animal fat. It was actually very good! Yup

I've pretty much been living on it for the last few days. Every plate was swimming in animal fat. Happy

Keep in mind that I was using twice the fat that the recipe above calls for. It really is a great recipe that I concocted together from several sources. Of course, I love sautéed mushrooms, and the bacon and sour cream made this recipe. I could omit the onions with no prob.

Try it. You'll probably love it. Especially with calves liver. Cool

~mina~

I do love liver.. and this sounds really good Happy

I usually soak mine in vinegar or lemon juice with minced garlic overnight

I only eat it a few times a week and only 2-3oz at a time - because of the carbs in liver and also the vit A (dont want too much of a good thing) Yup

weston price has a good bit about liver on his site, the article name is The Liver Files.

Thanks for Posting this, love the site.

wifezilla

I pan fry it in butter, and cover it with italian seasoning, balsamic vinegar and smother it in parmesan cheese. ::burp::

Liver and Onions in Creamy Mushroom Sauce

Re: Liver and Onions in Creamy Mushroom Sauce