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.
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.