Category: Main Dishes
There’s something about certain dishes that just…transport you. They aren’t necessarily the most exciting things you’ve ever eaten, but they’re steeped in memory, in the feeling of home, and in the quiet comfort of a well-loved meal. For me, that dish is liver and onions. I remember vividly, as a child, the slightly apprehensive anticipation whenever my mom announced it was on the menu. It wasn’t a favorite, not initially, but it was always a meal made with care, and that feeling stuck with me. It’s funny how our perceptions change, isn’t it?
I recently had the chance to revisit this classic with my own parents, and it was a lovely experience. They confessed they didn’t even particularly love liver themselves, but made it for us kids because of its nutritional value – a testament to their dedication! It got me thinking about how often we shy away from ingredients that are incredibly good for us, simply because they’ve fallen out of favor or seem a little…intimidating. And that’s where I think the beauty of cooking lies – in rediscovering these forgotten flavors and giving them a new appreciation.
I’ve been exploring [liver recipes] more and more lately, and I’m continually surprised by how versatile and delicious liver can be when prepared well. It’s a fantastic source of iron, vitamin A, and B vitamins, making it a truly nourishing addition to your diet. But beyond the health benefits, there’s a depth of flavor that’s really quite remarkable. The key, I’ve found, is sourcing high-quality liver – organic, free-range calf liver is truly the best. It makes all the difference in minimizing any strong, metallic taste.
One of the things I learned while researching [liver recipes] is that soaking the liver can really help mellow its flavor. Whether it’s in milk, buttermilk, lemon juice, or even just water, that little bit of pre-treatment can make a world of difference. It’s a simple step, but it demonstrates how a little extra care can elevate a dish. I also discovered that freezing the liver briefly before slicing makes it much easier to work with – it’s surprisingly delicate!
I’ve always been drawn to recipes that have a story, a history, a connection to the past. And this liver and onions recipe is definitely one of those. It’s a reminder of my childhood, of my parents’ love, and of the simple joy of sharing a meal together. It’s also a reminder that sometimes, the things we think we don’t like are just waiting to be rediscovered. I’ve been experimenting with different variations of [liver recipes], and I’m excited to share this classic with you. It’s a dish that deserves a place on your table, not just for its flavor, but for the memories it evokes. And honestly, it’s a surprisingly quick and easy meal to prepare, perfect for a weeknight dinner. Don't be afraid to give these [liver recipes] a try!
Liver and Onions Recipe
PrintA Little Bit of Nostalgia: Rediscovering Liver and Onions
Rediscovering the comforting flavors of liver and onions, a classic dish steeped in nostalgia and surprisingly easy to prepare. This recipe uses high-quality calf liver for a milder flavor.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Category: Main Dishes
- Cuisine: American
Ingredients
½ to 1 cup all-purpose flour
¼ teaspoon paprika, or to taste
¼ teaspoon ground dry mustard powder, or to taste
¼ teaspoon kosher salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
1 ¼ pound calves liver (4 slices) (be sure to use calf or veal liver, not mature beef liver)
1 tablespoon bacon fat (or butter), divided
2 yellow onions, thinly sliced
Instructions
Combine the flour, paprika, mustard powder, salt, and black pepper on a shallow plate.
Dredge the liver slices in the seasoned flour until completely coated on both sides. Set aside.
Heat a large cast iron skillet on medium-high heat. Add 1 teaspoon of the bacon fat (or butter). Sauté the onions until translucent, about 2 minutes. Remove onions from pan with a slotted spoon and set aside.
Add the remaining 2 teaspoons of bacon fat (or butter) to the skillet. Working in batches if necessary, fry the liver slices until browned on both sides, about 3-4 minutes per side.
Notes
Using calf liver is crucial for a milder flavor. If you can’t find it, ask your butcher to special order it.
Don’t overcrowd the skillet when frying the liver; work in batches to ensure even browning.
Serve immediately with your favorite sides, like mashed potatoes or green beans. Ketchup is optional, but a classic!
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Feel free to experiment with different seasonings in the flour mixture – garlic powder, onion powder, or even a pinch of cayenne pepper can add a nice touch.
Nutrition
- Calories: 435 Calories
- Fat: 11g Fat
- Carbohydrates: 36g Carbs
- Protein: 45g Protein
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Servings: 4 servings
Nutrition Information (per serving):
435 Calories
11g Fat
36g Carbs
45g Protein
Leave a Reply