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Liver and Onions
Liver and Onions
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Prep Time:
10 minutes
Cook Time:
20 minutes
Total Time:
30 minutes
Savor tender calf liver seared in bacon fat, topped with caramelized onions. A nostalgic dish for liver enthusiasts.
Ingredients:
  • 1/2 to 1 cup all-purpose flour
  • 1/4 teaspoon paprika, or to taste
  • 1/4 teaspoon ground dry mustard powder, or to taste
  • 1/4 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • 1 1/4 pound calves liver (4 slices) (be sure to use calf or veal liver, not mature beef liver)
  • 1 tablespoon bacon fat (or butter), divided
  • 2 yellow onions, thinly sliced
Instructions:
  • Prepare the seasoned flour by mixing together flour, paprika, mustard powder, salt, and black pepper, then spreading the mixture on a shallow plate.
  • Coat the liver slices: Cover the liver slices on both sides with the seasoned flour, ensuring they are fully coated. Set aside.
  • In a large cast iron skillet over medium-high heat, sauté the onions in a teaspoon of bacon fat or butter until translucent, about a couple of minutes. Remove the onions from the pan using a slotted spoon and transfer them to a serving dish.
  • Pan-fry the liver slices: Heat the remaining 2 teaspoons of bacon fat (or butter) in the skillet. Cook the liver slices in batches if needed until browned on both sides, for 3 to 4 minutes per side. Serve hot with sautéed onions (and ketchup on the side!).

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