Liver and Onions is the old-fashioned way to add iron to your diet, with complementary sides of sauteed onions and mashed potatoes with gravy.
Liver and Onions
By Sue Lau | Palatable Pastime
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Liver and Onions is my recipe of the day with the blogging group Alphabet Recipe Challenge. We get together every two weeks to post a recipe in alphabetical succession as we move through the alphabet this year, a-z. This week we are on the letter “L”. Glad you could join us!
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Liver and Onions is a traditional or retro type of dish. I mean, “Liver and Onions” just sounds old-fashioned, don’t you think?
I still find this on menus at local diners from time to time. But you don’t tend to see it at the national chain restaurants. Even the ones that focus on family-style or country fare.
That said, it has a definite nostalgic appeal for some of us. Either growing up with it, or being something a parent or grandparent ate. It’s also a good source of iron if you’re feeling a little anemic.
I suggest choosing calves liver over beef liver, as I think it has a milder flavor. Also, a buttermilk soak before cooking will help draw out bitter flavors and mute the aroma while cooking. And make sure you cook the onions until tender and slightly caramelized for best results.
I hope you give this classic dish a try and enjoy it!
Alphabet Recipe Challenge
“L” Recipes
- Sneha’s Recipe: Lemon Rice/Chitranna
- Food Lust People Love: Easy Lamb and Fresh Tomato Curry
- Culinary Cam: Lingcod Over Legumes
- Jolene’s Recipe Journal: Lemon Vinaigrette
- A Day in the Life on the Farm: Melody’s Homemade Lemonade
- Mayuri’s Jikoni: Mediterranean Lentil Salad
- Karen’s Kitchen Stories: Barbecue Pork Lo Mein
- Blogghetti Lemon Pepper Tilapia Sheet Pan Dinner
- Faith, Hope, Love, & Luck Survive Despite a Whiskered Accomplice: Fresh Dill Deviled Eggs with a Hint of Lemon
- Palatable Pastime: Liver and Onions
- A Messy Kitchen: Lemon Balm Jelly
Liver and Onions
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Liver and Onions
Liver and Onions
Ingredients
Liver:
- 1 pound calves liver slices
- 1 large onion sliced
- 1-1/2 cups low-fat buttermilk
- 1 cup seasoned flour
- 1/4 cup butter
Gravy:
- 2 tablespoons butter
- 1 tablespoon all-purpose flour
- 1 envelope Lipton onion soup mix
- 1-1/2 cups water
Instructions
Liver:
- Soak liver pieces in buttermilk 2 hours.
- Drain liver and pat dry.
- Dredge liver pieces in seasoned flour.
- Heat butter in a skillet and fry liver for 2-4 minutes each side.
Gravy:
- In a separate pan, heat butter for gravy and stir in the remaining gravy ingredients.
- Whisk over moderate heat until it comes to a boil and thickens.
- Serve gravy over liver.
Option: Serve liver with mashed potatoes, rice or noodles if you prefer.
Notes
Nutrition
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