Do you want to try a never-failing liver and onions recipe that you are going to fall in love with? How to cook liver and onions without flour and so that the liver won’t get rubbery or hard to chew? This tender liver and onions recipe is absolutely the best you can find online! And I am not kidding.
Who has time for soaking the liver for hours, or who wants extra gluten (flour) in their liver and onions dish? No thanks, not me.
You only spend 10 minutes to cook this dish and get a soft, tender, non-rubbery fried liver and onions with no livery aftertaste. You don’t soak the liver, and you don’t use any flour! This tender liver and onions recipe is my absolute favorite which never fails ever. My children are happy when I prepare this fried liver and onions with parsley for them.
As you know, the liver is a superfood with lots of nutrients. It can also be contaminated with other toxic substances, so choose a pastured grass-fed liver. I chose lamb liver as lambs usually feed on grass, and less likely to be contaminated as cows or other animals. Anyway, it’s best to choose grass-fed and organic to be on a safe side.
As a reminder, cooking the liver can be tricky as it gets hard, too chewy and dry if not cooked correctly or if overcooked. Always use fresh liver for this dish. A frozen liver will never cook softly. I’ve tried both fresh beef and lamb liver (separately) with excellent results, but I like lamb liver more than others.
Best Liver and Onions Recipe with Parsley
→ When you start frying the liver, you better not get distracted so it’s a good idea to prepare all the ingredients beforehand. Wash them, chop them and make ready.
→ I always use fresh lamb liver (and lamb organ meats) only. Don’t use frozen or a-few-day-old liver.
- 2 lb Liver & optional Heart and Kidneys (I used Lamb’s liver and organs)
- 1 big Onion
- 1/4 cup of Coconut oil or Grass-fed Ghee (I used organic refined coconut oil because it has no coconut aftertaste)
- 1 bunch of Parsley
- Half of a Lemon (about 2 Tbsp of fresh lemon juice)
- Black pepper
- Celtic sea salt
1. Remove the thin outer film on the liver on both sides. To do that put the liver into a deep bowl and pour hot boiling water over the liver. Boiling water makes the outer film easy to remove. Removing the outer film helps prevent the liver from becoming rubbery while cooking.
2. Cut the liver into 3 cm x 3 cm cubes. You can add kidneys and heart too.
3. Chop the onion.
4. Chop the parsley.
5. Make the lemon ready to squeeze or squeeze the lemon and make the lemon juice ready.
6. Put a cast iron skillet on a stove and set the fire on high. Put 2-3 tablespoons of coconut oil into the skillet.
7. When the oil gets hot, put the chopped onion into skillet and fry it on high heat. Mix constantly.
8. When the onion is soft and light brown, add the liver and other organ meats (kidneys and heart). Make sure the fire/heat is still set on high (important).
9. Do not stop mixing for 4 minutes. Do not add any spices yet (no salt too).
10. After the liver is fried on high heat for 4 minutes, add chopped parsley, lemon juice, sprinkle some black peppers, and add the salt.
11. Reduce the heat to low. Let it cook for about 6 more minutes on a low heat. Do NOT cover the skillet with a lid (important). Mix every 30 seconds. If you cover the pan with a lid, the liver becomes rubbery.
12. Turn off the heat. Please, keep in mind that the liver will still continue to cook even after you turn off the heat. So do not delay. If you overcook, the liver gets hard and dry.
13. Cut one of the liver pieces and see if there is no blood coming out. If you see some blood, turn on the highest heat and cook for about 15-30 seconds. Turn off the heat, but do not stop mixing.
14. Serve with freshly chopped onions. You can sprinkle chopped onions with some organic apple cider vinegar before serving.