Liver and Onions

I’ve always been a strange one. When liver and onions was announced for dinner, other kids went running for the hills. Me? I’d arrive at the table with napkin tucked in shirt, knife and fork in hand, and a smile from ear to ear. I’d even order it sometimes when we went out to eat. I know, I know – I’m an alien. But my dad made liver and onions so good it would make you sing. Here’s a take on his version.

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A few of the things you’ll need.

 

 

What I used:

1/2 pound high-quality calf liver, sliced, skinned and deveined

2 TBSP butter

1/4 cup flour

1/4 tsp cayenne pepper

1/4 tsp salt

1/4 tsp seasoned salt

1/4 tsp black pepper

1/8 tsp celery seed

Other dried seasonings to taste

1/2 TBSP garlic, finely chopped

one half of a large onion, sliced about 1/4 inch thick

one cup water or stock

 

What I did:

Rinse liver and pat dry. Set aside.

Melt butter in a large skillet or sauté pan on medium heat.

In a shallow platter or bowl, mix flour and dried seasonings well with a fork. Dredge liver pieces lightly in flour mixture. Place liver filets in butter and brown on both sides, about three to four minutes per side. Remove from pan and set aside. Remove any large debris, but do not wipe pan out.

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Melt butter in skillet.
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Add dried seasonings to flour.
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Mix well.
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Dredge liver filets lightly.
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Brown in butter on both sides.
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Set aside.

Add half of onions and all of garlic to pan drippings, stirring constantly for about a minute to avoid burning. Pour water or stock into pan and raise heat to medium high until the gravy begins to boil. Stir to loosen the bits from the bottom of the pan and reduce heat to medium low.

Add liver filets on top of onions and garlic and then place the remaining onion on top of the liver. Cover and simmer for about ten minutes.

Uncover, stir the gravy gently and adjust seasoning if necessary. Cover and simmer for an additional five to ten minutes and then remove pan from heat.

Serve with rice or grits.

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This recipe serves two.

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