Liver and onions is a classic dish that has been cherished in many cultures for its deep, savory flavors and nutritional benefits. This dish combines tender slices of liver, usually from beef or calf, with caramelized onions and a rich gravy, creating a hearty meal that’s both satisfying and rich in iron. Traditionally served with mashed potatoes or a simple side of vegetables, liver and onions is a comfort food that evokes a sense of nostalgia for many. It’s a straightforward recipe that highlights the liver’s unique texture and taste, balanced perfectly with the sweetness of onions.
Ingredients:
- 1 pound beef or calf liver, sliced thin
- 2 large onions, thinly sliced
- 1/2 cup all-purpose flour
- Salt and pepper to taste
- 4 tablespoons butter or oil, divided
- 1 cup beef broth (optional for gravy)
- 2 tablespoons Worcestershire sauce (optional)
Directions:
- Prep the liver:
- Rinse the liver slices under cold water and pat them dry with paper towels. Season the flour with salt and pepper, then lightly dredge the liver slices in the flour, shaking off any excess.
- Caramelize the onions:
- In a large skillet, melt 2 tablespoons of butter or heat the oil over medium heat. Add the onions and cook, stirring frequently, until they are soft and golden brown, about 10-15 minutes. Remove the onions from the skillet and set aside.
- Cook the liver:
- In the same skillet, add the remaining butter or oil. Increase the heat to medium-high and place the liver slices in the skillet. Cook for 2-3 minutes on each side or until browned on the outside but still slightly pink inside. Be careful not to overcook, as liver can become tough if cooked too long.
- Make the gravy (optional):
- Remove the liver to a plate and keep warm. In the same skillet, add beef broth to deglaze the pan, scraping up any browned bits. Stir in Worcestershire sauce if using and simmer until the gravy has thickened slightly.
- Combine and serve:
- Return the liver and onions to the skillet, mixing them gently with the gravy. Heat through for a couple of minutes, then taste and adjust seasoning if necessary.
- Serve hot:
- Serve the liver and onions hot, ideally over a bed of mashed potatoes or with a side of steamed vegetables for a complete meal.
Liver and onions is a nutrient-dense meal that offers a unique combination of flavors, perfect for those who appreciate traditional home-cooked meals.
