A 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