Liver and Onions? I expect half my readers are now saying, “Gag me with a spoon” while the other half says, “I want some.”
Liver is one of those love/hate dishes, and for many, it takes an acquired taste. When I was young, I would hide in the closet if I saw Liver and Onions on the stove. That’s because Daddy made me try some. Eventually, I not only learned to eat it, but like it.
My wife, Nancy, on the other hand, is a lifelong, die-hard fan of Liver and Onions. Nancy grew up eating her mother’s Liver and Onions, and if it’s on the menu at any restaurant when we eat out, that’s what she orders.
Last night, I fixed her a batch, and it was a big hit.
Here’s how.
First, get Calves Liver, a much milder liver and more tender. In days gone by, you could buy fresh Calves Liver in the meat department. Now, you can only find it in the Frozen Meat section.
The next critical part of Maw-Maw’s Liver and Onions is bacon grease. If you pan fry the liver with vegetable or olive oil, it’s not the same. It has to be bacon grease and we always keep a container of bacon drippings on our counter.
Put enough bacon grease in a skillet to cover the bottom and get the pan good and hot before adding the liver. Dust the liver in seasoned flour, but don’t overdo it. Cut into serving-sized pieces, and brown quickly, about 4 minutes per side. I like them dark and a little crispy. Remove the livers and keep warm.
In the pan with the drippings, add 2 sliced, sweet onions and sauté about 10 minutes. Now make a gravy with some of the excess flour and vegetable broth (or chicken broth).
Make the gravy nice and thick with the pan drippings and spoon over the Calves Liver and serve with Mashed Potatoes. This is comfort food at its very finest.
Maw-Maw’s Liver and Onions
1 Pkg Frozen Calves Liver
4 to 6 T bacon grease (cover the bottom of the skillet)
2 medium size sweet onions
1 C Seasoned Flower (I like Kentucky Colonel)
1 C Vegetable Broth (or enough to make gravy)