Liver and onions, a dish found around the world, has its roots in British cuisine where it is traditionally made from lamb. In the United States, the liver is most often from pork or beef. As nature’s most concentrated source of vitamin A, liver is an extremely nutritious food that provides protein, folic acid, B vitamins, iron, and micronutrients. Pan-frying is the most commonly used preparation method for liver although it also can be grilled, baked, eaten raw, or made into a paste. Sautéed onions are a traditional complement.
Recipe Servings: 4
Prep Time
20 minutes
+ 1 hour resting
+ 1 hour resting
Cook Time
15 minutes
Total Time
1 hour 35 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
Directions
- Rinse liver slices under cold water and place them in a medium-size bowl. Pour enough milk into the bowl to cover the liver. Let the liver rest in the milk for at least 60 minutes.
- Mix together the flour, salt, and pepper in a shallow dish.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate the onion rings and sauté them in the butter until soft.
- Remove the onions from the skillet and place the remaining butter in the skillet to melt.
- Drain the milk from the liver and coat the slices of liver in the flour mixture.
- Once the butter is melted, increase the heat to medium-high and place the coated liver slices in the pan.
- Cook the liver on one side for about 2 minutes before flipping and cooking the other side for an additional 2 minutes or until browned.
- Add the onions to the pan and reduce the heat to medium. Cook for 1–2 minutes or until onions are reheated. Do not overcook the liver. It should remain slightly pink in the center.
- Serve the liver topped with onions.
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