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Liver and Onions

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Hello all you Gutsy readers!

I am Dina-Marie, the author of Cultured Palate, and I am so excited to be able to share what some may consider a Gutsy recipe – Liver and Onion!

OK, I hear the moans, but before you tune me out, let me just tell you that even my children – all 10 of them – like this recipe!

Yes, you read that right – I have 10 children, 7 of whom are still at home – with one husband and we still love each other! ;)

Why, you might ask, would I feed my children liver and onions?

After living as a vegetarian for 30 years because of of meat “allergies” and suffering with rheumatoid arthritis since my teen years, I was introduced to the GAPS diet. I am so glad Caroline, here at Gutsy has found it at such a young age! Better late than never – right? When I found out about the GAPS diet, I gave a last ditch effort to return to health, quit taking my meds which included steroids (no, I am not advising you to do the same just sharing my experience!) and jumped with both feet into the introduction diet. I figured if it was going to help that I wanted to know beyond a shadow of a doubt that it was the diet!

Pain free!

Amazingly, within 2 weeks my arthritis pain was almost completely gone and by the second stage, I was eating meat! I discovered that I am a real carnivore at heart and I now have 30 years of non-meat eating to make up for! The physical improvements have continued to the point that now, after a year on GAPS, I have no symptoms of rheumatoid arthritis, I am successfully reversing my osteoporosis and my hair is even growing again – I am a new woman!

Real food transition

So, after putting the whole family on the GAPS diet, I have transitioned them to a traditional diet which includes liver. I am passionate about helping Caroline and others like her spread the word about the role REAL food plays in healing. In fact, that is why I started Cultured Palate – to help encourage others in the GAPS diet, traditional food preparation and a real food diet. Be sure to stop by and visit me!

And now, for the recipe:

Liver and Onions Recipe:

INGREDIENTS

1 lb beef liver cut into pieces

1 Tbsp rosemary

1 onion chopped

1 Tbsp thyme

1/2 c red wine (opt.) or use water

1 Tbsp lemon juice

3 cloves garlic minced

4 Tbsp butter at room temp.

1/2 tsp mustard (here is a good GAPS friendly recipe)

salt and pepper to taste

DIRECTIONS:

Soak the liver (in the refrigerator) in buttermilk or kefir to reduce the bitter flavor. You may also cover the liver in water and add 4 Tbsp of lemon juice. After 24 hrs, drain, rinse and pat dry.

Saute the liver, onions and garlic in 4 Tbsp butter until the liver is browned and the onions are translucent.

Add the wine (or water), mustard, herbs and lemon juice. Cook uncovered until most of the liquid is gone.

It is just that easy and very delicious!

 

~Stay Gutsy, Caroline

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11 Responses to Liver and Onions

  1. hurray for liver!!! i like the recipe! one question: liver has a bitter taste??? i grew up on liver, my mother never soaked it and i cannot recall any bitter taste… have made some liver over the years and do not recall it being bitter… just wondering
    thanks for the recipe! and so glad to hear you got your health back Dina-Marie!!!!!!!

  2. Hi! My daughter has an intolerance to casein and is allergic to beef. Question- do you know if there is something other than milk that can be used to get that wild and/or bitter taste out? I haven’t been able to give her beef liver, but my husband recently got a deer and we are saving the liver and heart. Thanks!

  3. You actually made liver look tasty! I need to start eating head-to-toe on a regular basis. Thanks for the recipe. Gutsy get better:)

  4. [...] For a terrific Liver and Onions Recipe, go to Gutsy! [...]

  5. I love liver but have never tried leeching the bitterness out before–I will definitely have to try that next time I prep it. I only cook it once every few years, as my husband is anti-organ meat, but maybe this preparation will get him to change his mind a bit.
    Thanks for sharing!

    • Yes soaking it does make a big difference. Try grinding heart into your burgers (no one will know but you). chicken liver is a lot more mild the beef and liver pate is really good. I have a recipe in my recipe tab if you want!

  6. [...] Sarah, The Healthy Home Economist Thanksgiving Menu: Cuban Stuffed Turkey from Real Food University Liver & Onions from My Gutsy 5 Reasons Why Butter is a Superfood from Empowered Sustenance Mustard Braised Rabbit [...]

  7. [...] Liver and onions is a classic way to serve beef liver. I really liked what Thank My Body has to say about liver. She reminds us that liver does not store toxins but instead it stores a lot of powerful nutrients that the body uses against the toxins. She also shares how to make beef liver cubes to add to recipes that use ground meat. The Coconut Mama also has great ideas for sneaking into other recipes. Homemade Mommy uses it in her chili. I like that idea. She also shares a traditional Yiddish recipe from her grandmother for chopped liver with hard boiled eggs. [...]

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