This hearty skillet meal combines tender, savory liver with sweet caramelized onions, earthy mushrooms, and crispy bacon. Everything cooks together in one pan, creating a rich and comforting dish that’s especially delicious served with mashed potatoes, rice, or crusty bread.
Ingredients
- 1 ½ lb (680 g) beef or calf’s liver, sliced
- 6 slices bacon, chopped
- 1 large onion, thinly sliced
- 8 oz (225 g) mushrooms, sliced
- 2 cloves garlic, minced
- ½ cup all-purpose flour
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon paprika
- 2 tablespoons butter
- ½ cup beef broth
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dried thyme
- 2 tablespoons fresh parsley, chopped
Instructions
1. Prepare the Liver
Pat the liver dry with paper towels. If the slices are thick, cut them into smaller pieces.
In a shallow bowl, combine the flour, salt, black pepper, and paprika. Lightly coat each piece of liver in the seasoned flour, shaking off the excess.
2. Cook the Bacon
Heat a large skillet over medium heat. Add the chopped bacon and cook until crisp.
Transfer the bacon to a plate lined with paper towels, leaving about 1 tablespoon of bacon fat in the skillet.
3. Cook the Onions and Mushrooms
Add the sliced onions to the skillet and cook for 5–7 minutes, stirring occasionally, until softened and lightly golden.
Add the mushrooms and cook for another 4–5 minutes, until they release their moisture and begin to brown.
Stir in the minced garlic and cook for about 30 seconds.
Transfer the vegetables to a plate.
4. Cook the Liver
Add the butter to the same skillet.
Place the floured liver pieces in a single layer and cook for approximately 2–3 minutes per side, depending on thickness.
Do not overcrowd the pan. Liver can become tough and dry when overcooked.
5. Make the Pan Sauce
Return the onions and mushrooms to the skillet.
Pour in the beef broth and Worcestershire sauce, then add the thyme. Stir gently, scraping up the flavorful browned bits from the bottom of the pan.
Simmer for 2–3 minutes, allowing the sauce to slightly thicken.
6. Finish and Serve
Return the crispy bacon to the skillet and gently toss everything together.
Garnish with fresh parsley and serve immediately.
Serving Suggestions
Liver, onions, mushrooms, and bacon pairs especially well with:
- Creamy mashed potatoes
- Buttered rice
- Roasted potatoes
- Steamed vegetables
- Crusty bread
- Simple green salad
Tips for Tender Liver
- Don’t overcook the liver; it can quickly become tough.
- Calf’s liver tends to have a milder flavor and more delicate texture than beef liver.
- Patting the liver dry before flouring helps it brown properly.
- Cooking the onions and mushrooms separately allows them to develop better flavor.
- Keep the finished dish warm and serve soon after cooking for the best texture.
Storage
Refrigerate leftovers in a covered container and use within 3–4 days. Reheat gently to avoid drying out the liver.