This is my Dad's (RIP) recipe which he used to cook for me as a little boy. It brings back happy memories for me and is definitely my top comfort food. Served with roast potatoes, chips or creamy mash and peas this is a little slice of heaven! Good honest, warming home cooked food. And as Liver is inexpensive ... See more
This is my Dad's (RIP) recipe which he used to cook for me as a little boy. It brings back happy memories for me and is definitely my top comfort food. Served with roast potatoes, chips or creamy mash and peas this is a little slice of heaven! Good honest, warming home cooked food. And as Liver is inexpensive, easy on the wallet too!
Ready in
20 mins
Saved by 90 cook(s)
Ingredients
Serves: 2
340g (12 oz) ox or calves' liver, thickly sliced
seasoned flour
1 tablespoon olive oil
1 medium onion, halved and sliced
1 clove garlic, crushed and chopped
1 red chilli, finely sliced with seeds left in (or removed if you're a wimp!)
110g (4 oz) mushrooms, sliced
450ml (3/4 pint) instant onion gravy (made on the thin side)
Take the liver and toss in the seasoned flour until it is coated all over; put to one side.
2.
Add the oil to a large frying pan and bring up to heat. Add the onions and fry gently until they start to caramelise slightly, add garlic, chilli and mushrooms and fry for about another 5 minutes or until the mushrooms have softened and have started to take on some colour. Remove everything from the pan and put to one side.
3.
Bring the pan back up to a high heat till just smoking and add the liver, brown the liver quickly on both sides - a minute for each side should be enough - and when done add the onions, garlic, chilli and mushrooms back to the pan. Next add the gravy, this should start to bubble up as soon as it hits the pan. Now turn the heat down to a medium low setting so that the gravy bubbles away gently. Cook for 5 to 10 minutes and then serve.
4.
Serve with roast potatoes, chips or creamy mashed potatoes and peas. Job done.
Cook's tip
The liver should be very tender and soft. A good way to make sure the liver is done is to look at the liver and if there is a pink liquid rising out of it and it's soft when you put a sharp knife in it, then its done. Don't cook it any more! It should have a texture like firm pate.
Delicious!! I haven't had liver and onions since I was little, but this was absolutely gorgeous. Had it with butternut squash and sweet potato mash. Will definitely be making again!
. Thank you so much for your (Dad's) recipe. I can honestly say that this is the best liver and onions I've ever cooked - and by far the most tender. I printed the recipe off at about 6.30 this morning and followed it to the letter, using the Pigs liver I'd previously bought for £1.25. I've already had 2 portions today, and have 4 more in the freezer!! I really, really chuffed (and stuffed)!! x
I cooked this tonight and it was my first time cooking liver. I wasn't sure I would like it as I've had liver and found it dry and too overpowering before. But it was excellent! I didn't have any mushrooms so did without and left the chilli seeds out but it was really tasty and the meat was succulent and tender. Great with a rustic skin-on mashed potato. I'll be making this again! Thanks to your dear old Dad. X
Thank you for a great recipe. I've eaten liver and onions in gravy many times but never cooked it and wanted to try a fairly easy recipe. This was great! I didn't have onion gravy, just normal with a glass of red wine added.
i made this recipe for my son and myself,he eats liver sometimes it depends how it's cooked for him.he did eat this.i used dried red chillies as i did not have fresh ones.
This is my Dad's (RIP) recipe which he used to cook for me as a little boy. It brings back happy memories for me and is definitely my top comfort food. Served with roast potatoes, chips or creamy mash and peas this is a little slice of heaven! Good honest, warming home cooked food. And as Liver is inexpensive ... See more
