How long to fry liver?

Old Fashioned Slow Cooked Liver, Bacon and Onions. Meltingly soft, tender pieces of liver cooked in a delicious onion gravy with the bonus of bacon thrown in too! Options to use stovetop, slow cooker or oven, pressure cooker, multi cooker, Instantpot too!

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Old Fashioned Slow Cooked Liver, Bacon and Onions! Love it or hate it?! As a child, I hated it. Now I’m all grown up, this happens to be one of my favorite meals. It is strange how our taste changes over time.

My Welsh grandmother used to make this when I was a child and I would always enjoy the mashed potato, dipping it in the gravy which came with the liver, bacon, and onions, but alas, at the end of the meal, my plate was pretty clean, apart from the slices of liver.

Sometimes, I can remember trying it hide the liver under my mashed potato when she wasn’t looking. Of course, she always found out.

This recipe for slow-cooked liver, bacon, and onions is pretty close to what my grandmother used to make, with the exception that I have added garlic and tomato puree, both of those things she didn’t like. I guess the wartime generation didn’t really care for garlic!

When I think back to when my grandmother was born, it was in the late 1800’s, so meals were pretty budget friendly, (garlic would have been classed as an exotic item I expect!), hearty and full of flavor. This liver, bacon and onions recipe certainly delivers on flavor, comforting you with every bite.

I have used pigs liver in this recipe. My grandmother used lambs liver, but I personally find that a little stronger in flavor and also it does seem to be ‘chewier’. Pigs liver is softer to the bite and doesn’t have that strong offal taste you get.

The bacon in this recipe is a fabulous addition. Bacon adds another dimension to this dish, and yes, I have left the fat on, just like my grandmother used to. She would often cook using bacon drippings!

Here, I’ve served this with a lovely creamy cheesy mashed potato, you can see the recipe here. and for the vegetables, I’ve simply steamed some carrots and broccoli. You can, of course, choose whatever vegetables your family enjoys.

I know not everyone has a slow cooker, so I’ve given some directions if you wish to cook in the oven or stove top. My grandmother always started off her liver, bacon, and onions on the stove top then transferred to the oven.

The photos you see in this recipe are from cooking it in the slow cooker. The liver is incredibly tender and soft. It really does melt in your mouth. The gravy has heaps of flavor, and that alone if you have any left over is worth saving in a bag and freezing. You could warm it up and use it for another meal with sausages and mashed potato! It is a delicious gravy!

So let’s get straight to the recipe and see how we make our Old Fashioned slow cooked Liver, Bacon and Onions. Please enjoy!

Prep Time: 20 Minutes
Cook Time: 5 Hours
Serves: 2 -3 Persons

Ingredients:
1 lb or 500 g Lamb’s or Pig’s Liver, washed and sliced
1/2 lb or 250 g Bacon, chopped
2 Medium Onions, sliced
3 Cloves garlic
1 Cup or 70 g Mushrooms, cut to bite size pieces
1 Tablespoon Tomato Puree
1/2 Cup Flour
1 Pint Beef Stock
Salt and Pepper to taste
Optional: 1 teaspoon fresh or dried herbs of your choice, such as Thyme or Oregano.

Some of our readers often write in asking about the tomato puree I use in some of our recipes. You can buy it in small cans or like this, in tubes. I keep a tube in my fridge and use a squirt when I need. Tomato puree adds a lovely color to dishes and also tenderizes the meat due to the acidity of the puree. You don’t need much, but it’s a handy item to have in your fridge! If you can’t get hold of any, this is what it looks like

Instructions:
1. Wash and slice the liver in to bite size pieces.

2. In a large mixing bowl, add the flour and season with salt and pepper. Then add the liver and toss, making sure each piece is coated with flour. When done, take 3 tablespoons of flour and place in a cup and add a little cold water to form a paste. We will use this to thicken the gravy later. Set aside.

3. Chop the bacon and slice the onions, mince garlic etc.

Over a medium heat, fry off the bacon until cooked. Use a slotted spoon and put the cooked bacon on a plate, leaving the bacon fat in the pan.

4. Turn the heat up on the pan and add the liver slices. Carefully turn them until they are browned on all sides then remove on to a plate.

5. Add the sliced onions, garlic and mushrooms to the pan. You may need to add a drop of olive oil if there is not much fat left from cooking the liver. Gently cook until the onions are soft. If using herbs, add them now.

6. Add the bacon and liver back to the pan with the onions and mushrooms and combine. Then add the tomato puree and beef stock. Add the cup of flour water you prepared earlier and gently stir until everything is combined.

7. For cooking on the stove top, place the lid on the pan and gently cook on the lowest heat setting you have for about 2 hours or until the liver is tender.

For cooking in the oven, transfer everything to an ovenproof casserole dish and place in the oven at 300 F or 150 C for approximately 2 hrs 30 minutes.

For cooking in the slow cooker, transfer everything into your slow cooker and cook on low for 5-6 hours.

For those of you who would like to make this recipe in your Multi cooker or Instantpot, using the browning setting, saute as the instructions above and then add the broth mixture to the pot. Select MEDIUM Pressure and cook for 35 Minutes. Release the steam and serve!

8. When ready, serve hot with some lovely mashed potatoes and steamed vegetables!

If you’re looking to renew or purchase a new slow cooker, we can recommend this one which is multi-functional, bakes, steams and slow cooks in addition to many other functions! Be sure to check it out!

We’d love to hear from you and what you thought of our Old Fashioned Liver, Bacon and Onions recipe. Did you make any changes or add some other goodies? Let us know in the comments below. Thanks for reading and happy cooking!

Here are some more lovely slow cooker recipes you can try

Best Ever Slow Cooker Beef Ribs

Corned Beef Dinner

Sweet and Spicy Pulled Beef

Luau Ham

And for a dessert, try our Sticky Toffee Pudding! Delicious!

Prep Time 20 minutes Cook Time 5 hours Total Time 5 hours 20 minutes

Ingredients

  • 1 lb or 500 g Lamb’s or Pig’s Liver, washed and sliced
  • 1/2 lb or 250 g Bacon, chopped
  • 2 Medium Onions, sliced
  • 3 Cloves garlic
  • 1 Cup or 70 g Mushrooms, cut to bite size pieces
  • 1 Tablespoon Tomato Puree
  • 1/2 Cup Flour
  • 1 Pint Beef Stock
  • Salt and Pepper to taste
  • Optional: 1 teaspoon fresh or dried herbs of your choice, such as Thyme or Oregano.

Instructions

  1. Wash and slice the liver in to bite size pieces.
  2. In a large mixing bowl, add the flour and season with salt and pepper. Then add the liver and toss, making sure each piece is coated with flour. When done, take 3 tablespoons of flour and place in a cup and add a little cold water to form a paste. We will use this to thicken the gravy later. Set aside.
  3. Chop the bacon and slice the onions, mince garlic etc. and over a medium heat, fry off bacon until cooked. Use a slotted spoon and put the cooked bacon on a plate, leaving the bacon fat in the pan.
  4. Turn the heat up on the pan and add the liver slices. Carefully turn them until they are browned on all sides then remove on to a plate.
  5. Add the sliced onions, garlic and mushrooms to the pan. You may need to add a drop of olive oil if there is not much fat left from cooking the liver. Gently cook until the onions are soft. If using herbs, add them now.
  6. Add the bacon and liver back to the pan with the onions and mushrooms and combine. Then add the tomato puree and beef stock. Add the cup of flour water you prepared earlier and gently stir until everything is combined.
  7. For cooking on the stove top, place the lid on the pan and gently cook on the lowest heat setting you have for about 2 hours or until the liver is tender.
  8. For cooking in the oven, transfer everything to an ovenproof casserole dish and place in the oven at 300 F or 150 C for approximately 2 hrs 30 minutes.
  9. For cooking in the slow cooker, transfer everything into your slow cooker and cook on low for 5-6 hours.
  10. For those of you who would like to make this recipe in your Multi cooker or Instantpot, using the browning setting, saute as the instructions above and then add the broth mixture to the pot. Select MEDIUM Pressure and cook for 35 Minutes. Release the steam and serve!
  11. When ready, serve hot with some lovely mashed potatoes and steamed vegetables!

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How to fry liver for it to be tasty?

How to cook liver for it to be soft and delicious? We’re going to tell you some secrets of cooking an extremely tasty and healthy food.

What kind of liver can be fried?

For the purpose you can take chicken, beef or pork liver. The most important benefit of eating chicken liver is the great amount of selenium and Vitamin B 12 in it. It’s cooked fast and has a delicate flavor.

Beef liver has Vitamins B, A, D, E, folic acid, chrome, magnesium and iron.

Pork liver includes lots of proteins, vitamins and dietary elements.

How to choose and precook liver?

To make such a dish you should choose a fresh, smooth and shine liver with a bit fine structure. To find out whether the liver is fresh or not you can push it with your finger. If there is no track left or it disappears quickly, the liver is good. And vice versa.

Before cooking it you should rinse it thoroughly, remove all the films, ducts and a gall bladder if it’s necessary.

How to make liver tasty?

  1. It’s important to remember that liver is very soft. To make its taste even more delicate you can keep it in milk from 30 minutes till 2-3 hours. Then the liver will get the most delicious and delicate taste.
  2. Cut the liver into pieces of 1-1,5 cm wide.
  3. Add some oil into your pan, put it on the fire and heat it well.
  4. Roll the liver pieces in flour and put them into the pan. At the same time you should hear how they sizzle. If there is such a sound, you’ve heated up the pan to the right temperature.
  5. Fry the liver from one side for a minute and then turn it to the other and keep it some more time in the pan. To identify the right time when it’s ready, you can prick it and the liver should let some juice out. If it still bleeds, you need to fry it some more time. But if you prefer it raw, you can stop cooking.
  6. It’s better to add salt and pepper to your dish at the very end of cooking process. Otherwise it will be tough.
  7. Don’t keep it on the fire for too long. Liver is cooked very fast and takes very little time. In this case it will be tender and toothsome.

How to prepare, step-by-step:

  1. Prepare ingredients: if you got liver in a whole piece then clean it (remove hard vessel parts) and slice in pieces about 1/3 of inch wide.

    I was only able to find cleaned and already sliced beef liver in the supermarket near by, it was also deep frozen, so if you got the same – let liver unfreeze for about 3 hours before cooking (if you need to unfreeze it faster putting the sealed box with frozen liver under slow running cold water will help), keep in mind whole piece will need more time to unfreeze than the sliced:Fried Beef Liver with Onions Recipe: Step 1

  2. Put a skillet on the moderate heat burner, add 2-3 tbsp of sunflower oil. While skillet is being warmed up, pour flour into plate with sides wide enough for pieces of liver you’ve got; then roll several pieces of liver one by one in flour from both sides:Fried Beef Liver with Onions Recipe: Step 2
  3. Move liver pieces to the warmed up skillet, fry on this side for about 1 min (if your liver slices are thicker than mine – increase cooking time a accordingly):Fried Beef Liver with Onions Recipe: Step 3
  4. Turn each piece of liver which is cooked from one side to another and fry for 1 more min (make sure you only do it once for each piece, otherwise liver might lose its softness):Fried Beef Liver with Onions Recipe: Step 4
  5. Move liver pieces cooked evenly from each side to a big plate and season with a salt. Then proceed with frying rest of the liver:Fried Beef Liver with Onions Recipe: Step 5
  6. While the liver pieces are cooking, warm up another skillet with 2 tbsp of oil over moderate-low heat. Peel onions and slice them into half-circles, move to the skillet and fry until soft and brown colored for about 15-20 mins; stir from time to time:Fried Beef Liver with Onions Recipe: Step 6
  7. Serve fried beef liver warm, topped with fried onions and with your choice of a side dish, my personal choice here would be potato puree:Fried Beef Liver with Onions

Enjoy!

Place lamb liver in a small bowl, sprinkle with sea salt, cover with water and refrigerate for a few hours.

Peel skin off lamb’s fry and remove any other pieces of tissue, slice and lightly coat with the flour. I normally like to cut any long strips in half again so they’re bite size.

Remove excess fat and rind from the bacon and chop coarsely. Leave a bit of streaky fat on the bacon, it adds to the flavour.

Melt butter in a frypan, add bacon and onion and fry around 8-10 minutes over medium to high temperature until onion is soft and bacon is fairly well cooked but not crisp.

Add lamb’s fry and lightly fry a few minutes turning often to brown evenly, you don’t need to cook it through at this stage.

Blend water, vegemite and cornflour and add to the pan and mix through well.

Bring to a gentle boil, reduce temperature to a simmer and continue to cook for 20 minutes stirring every 5 minutes or so. It may take a little more time but you want a fairly thick gravy runs a little slowly off a spoon.

Serve with mashed potatoes or it’s also good re-heated and served on toast for breakfast.

Method

1. Peel off and discard the outer membrane from the lamb’s fry, then cut the flesh into 1 cm (½ in) slices. Put some flour in a shallow bowland season with salt and freshly ground black pepper. Dust the lamb’s fry with the seasoned flour and shake off the excess flour, reserving 2 tablespoons.

2. Blend the chicken stock, Worcestershire sauce and reserved flour in a jug.

3. Heat the margarine and oil in a frying pan over medium heat, add the onion and cook for 3 minutes, or until golden. Remove the onion from the pan and set aside. Add the bacon to the pan and cook over medium heat for 2 minutes, or until brown. Remove from the pan and set aside.

4. Spray the pan with oil. Add the lamb’s fry to the pan and cook over high heat for 1 minute on each side, or until lightly browned. Return the onion to the pan, then pour in the chicken stock mixture and stir until the mixture boils and thickens. Reduce the heat to low and simmer for 3 minutes, or until the lamb’s fry is tender. Stir in the cooked bacon and parsley. Serve immediately with the toast.

Liver and bacon with onion gravy

  1. Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated.

  2. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½–2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate.

  3. Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often.

  4. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy.

  5. Put the liver back in the pan and heat it through in the onion gravy for 2–3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.