Shirley's Liver and Onions Recipe

Sometimes the best family recipes are the simplest ones. This traditional liver and onions recipe comes from Shirley, who has been cooking it her own way for years.

Before anyone gets worried, Shirley's Liver and Onions doesn't involve cooking Shirley's actual liver! She's very much keeping that.

Shirley originally made the recipe up herself, and it became a favourite of Dennis, who absolutely loved it. There's nothing complicated about it: sliced lamb's liver, gently fried onions, rich beef gravy and a splash of Worcestershire sauce.

And there's one thing Shirley is quite particular about. She uses Bisto beef gravy granules from the glass jar, rather than the other versions. She insists they're different, and we're certainly not going to argue!

It's a proper old-fashioned British dinner, best served with mashed potatoes and vegetables.

What makes Shirley's liver and onions special?

Shirley's recipe is all about good, straightforward cooking.

She fries the onions separately until they're soft, then cooks the sliced lamb's liver in another pan. Once the liver is cooked, everything is combined with beef gravy made using Bisto and beef stock.

A little Worcestershire sauce gives the gravy an extra savoury flavour.

Unlike some traditional liver recipes, Shirley doesn't coat the liver in flour before frying. It's a simple method that lets the flavour of the lamb's liver, onions and gravy do the work.

Shirley's Liver and Onions Ingredients

You'll need:

• 1kg sliced lamb's liver
• 2 onions, sliced
• Olive oil, for frying
• 500ml prepared beef gravy, made with Bisto beef gravy granules and beef stock
• A splash of Worcestershire sauce

Shirley prefers Bisto beef gravy granules from the glass jar and always adds beef stock when making her gravy. Follow the packet instructions, using beef stock as appropriate, to prepare approximately 500ml of gravy.

How to Make Liver and Onions

1. Peel and slice the two onions.
2. Heat a little olive oil in a frying pan over a medium heat. Add the onions and fry gently until soft, stirring occasionally.
3. In a separate frying pan, heat a little more olive oil and add the sliced lamb's liver.
4. Fry the liver, turning as necessary, until thoroughly cooked. Make sure the centre is piping hot with no pink remaining.
5. Meanwhile, prepare approximately 500ml of beef gravy using Bisto gravy granules and beef stock.
6. Add the softened onions to the cooked liver.
7. Pour over the prepared beef gravy and add a splash of Worcestershire sauce.
8. Stir everything together gently and heat through until piping hot.
9. Serve with mashed potatoes and your favourite vegetables.

Shirley often keeps the finished liver and onions warm until it's time to serve. If you're doing this, keep it safely hot rather than leaving it standing at room temperature.

What's the Secret to Good Liver and Onions?

According to Shirley, there's no need to complicate things.

Cooking the onions separately means they have time to soften without the liver becoming overcooked. Adding the gravy once the liver is cooked also makes it easy to bring everything together.

And of course, don't forget the beef stock in the gravy!

Can You Use Different Types of Liver?

Shirley makes her recipe using lamb's liver, which has a traditional flavour and works beautifully with onions and gravy.

You can also use beef liver (ox liver) or pig's liver, although their flavour and texture are different, and cooking times will vary depending on the thickness of the slices.

All liver should be cooked thoroughly before serving.

If you're specifically cooking beef liver, take a look at our separate guide on how to cook ox liver and onions.

What to Serve with Liver and Onions

For a proper traditional dinner, it's hard to beat liver and onions with creamy mashed potatoes and plenty of gravy.

Other good choices include:

• Buttered cabbage
• Garden peas
• Steamed carrots
• Boiled potatoes
• Green beans

FAQs

What is the best liver for liver and onions?

Lamb's liver is a traditional choice and the one Shirley uses in her family recipe. Beef liver and pig's liver can also be used, although they have different flavours and may need different cooking times.

Do you need to coat liver in flour?

No. Some recipes use flour, but Shirley simply fries the sliced liver in olive oil before adding the cooked onions and beef gravy.

Can you make liver and onions with Bisto gravy?

Absolutely. Shirley uses Bisto beef gravy granules from the glass jar and adds beef stock for extra flavour.

How long should you cook lamb's liver?

Cooking time depends on how thickly the liver is sliced. Fry over a moderate heat until thoroughly cooked, with no pink remaining. Use a food thermometer where possible to check the centre reaches a safe temperature.

Can you keep liver and onions warm before serving?

Yes, provided the finished dish is kept safely hot. Avoid leaving cooked liver standing at room temperature for extended periods.

A Recipe Worth Keeping

There's something special about recipes that become part of family life.

Shirley's liver and onions isn't complicated, and that's precisely the point. It's a meal she created herself, cooked for Dennis, and one that deserves to be remembered and shared.

We hope you'll enjoy it as much as Dennis did.

From all of us at True Bites Family Butchers.