Liver and Onions Recipe for Increased Testosterone

Liver and onions is one of the best meals you can eat to increase testosterone. Beef liver and onions used to be a staple meal across America.

Beef liver is one of the most nutritionally dense foods you can eat.

Now you never hear about it. I guess our pallets changed or whatever.

People now prefer processed foods with artificial flavors. These fake foods kill your sense of taste.

It’s an interesting coincidence that as mans pallet changed his testosterone plummeted along with it. We’re not going to dive down the rabbit hole today, but I am going to show you how to make one of the best meals for boasting testosterone naturally: beef liver and onions.

How to Cook Liver and Onions

I’ll also show you how to make the gravy. It makes a very tasty dinner. Let’s get started by picking up the right ingredients and tools.

You will need a pound of beef liver and a large sweet onion. I prefer grass fed beef liver (You can use veal liver as a substitute if you prefer). I buy beef liver slices for $5 per pound at my local grocery store.

I recommend grass fed beef liver. The best option is to get beef liver from a local cattle rancher or farmer. That way you know the cow’s history. You know it was raised right and fed well. Its meat will be healthy and rich.

You want to eat beef liver from healthy cows.

Not sick, dying cows that are packed like sardines in a warehouse, eating soymeal while standing in their own shit.

Beef liver prep

If you don’t like the beef liver taste you can soak the liver in milk for 30 minutes before cooking. The milk bath mellows the strong flavor. Beef liver has a distinct metallic taste that some people can’t handle. That’s fine. More for you.

Remove liver from the package and slice it into quarter inch think sections. If it’s pre-sliced just rinse it under cold water to get some of the goo off it. Then set it aside or place it in the milk bath for a soak while you prep the rest of the meal.

Here’s the full list of ingredients and tools you will need to cook your liver and onions.

Beef Liver and Onions with Gravy Recipe Ingredients

This is a simple recipe for old fashioned liver and onions.

1-pound beef liver – cow or calf (veal liver)
1 large onion – sweet yellow onions are best
Kosher salt – I like Celtic Sea Salt and use it everyday.
Fresh ground black pepper
4 tablespoons of butter – Real butter. No margarine bullsh*t. You can use extra virgin olive oil as well. Just none of that vegetable oil nonsense.
1-2 tablespoon stone milled flour – Just a little bit of flour to thicken the gravy.
Fresh milk (raw is good option if you have access to it)
Whole cream – for the gravy.

You’ll also need cooking tools:

big cast iron skillet – a large skillet is essential. You can use a nonstick skillet but I prefer cooking with cast iron.
spatula or tongs –
Cutting board
Chef’s knife

Liver and Onions with Gravy Recipe

Total prep time: ~ 60 minutes

Bring your liver to room temperature. If you bought frozen liver, set it on the countertop or submerge it in water until it thaws completely.

Rinse liver with water and place into a milk bath. Just need enough milk to fully submerge all the liver. (this milk soaking step is optional. Some people do it to make the liver less bitter tasting.) Soak it in milk for 30-60 minutes before cooking to tone down the bitter flavor.

Cooking caramelized sautéed onions

Slice onion into thin disks as you melt 2 tablespoons of butter in the skillet on medium heat.

Add onions to the melted butted and cook until the onions become translucent. The onions should break apart from their nesting position easily. The edges will be a nice golden brown and onions should be soft and sweet.

Cook onions until the are caramelized then remove onions from the pan and put them into a bowl. Cover to keep them warm.

Cooking Beef Liver

(I like liver filets but you can slice your liver if you want.)

Melt butter into the skillet on medium heat. Use the same pan for your liver slices as you did your onion rings.

Once butter is melted and starts to bubble, place liver in the skillet. It should sizzle. Increase to medium high heat.

Cook until the liver edges are brown. Flip liver to cook the other side.

Be careful not to overcook the liver. You want tender liver not tough liver like beef jerky. Add the caramelized onions and mix them together to blend the flavors.

Remove your liver and onions from the skillet and place them on plates. Cover to keep warm.

Making Beef Liver Gravy

Scrape the liver and onion bits from the bottom of the skillet. Add a little more butter, a splash of cream, and a tablespoon or 2 of flour. Whisk this flour mixture together over low heat.

Start with a little bit of cream and add just a little bit at a time to get the desired gravy thickness.

Once the gravy is perfect pour it over your liver and onions. Serve hot.

Pair your liver and onions with garlic mashed potatoes. Mashed potatoes help cut the strong liver flavor as well.

Boom you’re done. Enjoy. Be sure to post it to social media so everyone knows how good of a cook you are. And tag Gordon Ramsey. He likes rating that stuff.

Parting thoughts on liver and onions

People used to eat liver and onions all the time. Organ meats were a delicacy. Now people think it’s gross. Too bad. That’s the good stuff.

People wonder: does liver increase testosterone?

The answer is yes. Grass fed beef liver is one of the best testosterone boosting foods you can eat. It will enable natural testosterone production and these elevated testosterone levels can be sustained if your lifestyle calls for it. So keep training with intensity a 3+ days a week and you’ll be just fine.

Until next time.