I love liver and onions, unfortunately, my husband does not. I don’t make this dish very often, but do try to order it whenever it appears on a menu.
Until the other night. It was my weekend to celebrate 47 years on earth and I decided I was going to have one of my favorite dishes. This dish turned out so good my husband even asked if we could have it again sometime.
The liver was purchased from Ebersole Cattle Company, they have some of the best beef I’ve ever tasted. Plus Shanen is just a cool lady, she’s petite, like me!
If you have shied away from liver because of a bad experience, do give this a try. It was tender and sweet, and the leftovers were pretty darn good the next day!
To prepare the liver, I rinsed it very well, trimmed any tough pieces(saved them for the dog), sliced it thin then soaked for bit in milk. I let the liver soak while I prepared the onions and the rice.
1 lb beef liver
2 Vidalia onions, or cippolini or any sweet yellow onion
2 tsp sugar
milk
salt (I used Sylvia’s Soulful Seasoning)
pepper
1/2 c flour
butter
lard or cooking oil
1/3 c water
Rinse, trim and slice the liver, soak in milk while you prepare the onions.
Slice the onions in half, then into very thin slices. Melt a few tablespoons of butter in a pan and add onions. When onions are limp, sprinkle with sugar and cook until they caramelize.
Drain liver well, salt and pepper, then toss liberally with flour until each piece is coated. Remove onions when caramelized, and in same pan, melt a few more tablespoons of butter and a tablespoon or two of lard, or use cooking oil over med heat. When oil butter mixture is hot, add liver, cook until browned on one side then turn, only turn once. Return onions to pan with liver, when liver is just cooked, add water and let cook and bubble until a gravy forms.
Serve over steamed rice.
| Not your mama’s liver…. |
- 1 lb beef liver
- 2 Vidalia onions, or cippolini or any sweet yellow onion
- 2 tsp sugar
- milk
- salt (I used Sylvia’s Soulful Seasoning)
- pepper
- 1/2 c flour
- butter
- lard or cooking oil
- 1/3 c water
- Rinse, trim and slice the liver, soak in milk while you prepare the onions.
- Slice the onions in half, then into very thin slices. Melt a few tablespoons of butter in a pan and add onions. When onions are limp, sprinkle with sugar and cook until they caramelize.
- Drain liver well, salt and pepper, then toss liberally with flour until each piece is coated. Remove onions when caramelized, and in same pan, melt a few more tablespoons of butter and a tablespoon or two of lard, or use cooking oil over med heat. When oil butter mixture is hot, add liver, cook until browned on one side then turn, only turn once. Return onions to pan with liver, when liver is just cooked, add water and let cook and bubble until a gravy forms.
- Serve over steamed rice.