Beef Liver and Onions


2-3 tablespoons bacon fat or ghee clarified butter*

Two medium yellow onions sliced

1/4 cup coconut flour

1/4 cup almond meal or almond flour

1/2 teaspoon oregano

1/4 teaspoon cayenne pepper

Salt and freshly ground pepper

1 pound beef liver cut (never fear, you can purchase it in slices- they are about 1/4-1/2 inch thick)

Two lemons halved


*Normal practice would be to cook a bunch of bacon and munch on it while cooking the liver and onions in the fat. As I don’t have any sugar-free bacon, I’m avoiding this during my Whole30, but you can make this dish either way!

In a large skillet over medium-low heat, heat one tablespoon of your fat of choice. Slice onions and add them to the skillet. Continue to cook these, occasionally stirring, while you prepare the rest of the dish.

In another large skillet over medium heat, heat one tablespoon of your fat of choice. In a large, shallow dish or plate, combine flours and seasonings until evenly mixed. One by one, dredge both sides of each slice of the liver in a flour mixture and place in a hot skillet. Turn after each piece has cooked for 60-90 seconds and cook for another 60-90 seconds. I like to leave the centers pinkish-red to maintain the natural tenderness; the liver will become chewy if overcooked. Remove to a plate when finished, and then heat another tablespoon of your fat of choice and repeat with remaining slices.

When onions have become soft and translucent, turn off the heat. Serve liver with a hearty serving of onions and half a lemon. The lemon juice adds a great flavor to the onions.