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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 minutes
Cook Time 20 minutes
Total Time 29 minutes
Cuisine American
Servings 4 Servings
Calories 435 kcal

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.
Keyword liver recipes