A Second Chance for Liver and Onions

Liver and onions is one of those dishes that many people remember as something their parents MADE them eat when they were children, but I think it has really gotten a bad rap. With proper preparation and an open mind, I think you will find that it is really tasty.

I don't remember my parents ever making liver and onions when I was a child which might help me accept it as a delicacy now. I don't associate it with sitting at the table by myself until I ate three more bites. For me, that special honor was saved for any yellow squash. I hated the mushy, stringy texture (I have learned to embrace squash as an adult). But I digress, I'm writing to convince you to try liver.

I have two important tips to share with you on preparing liver that will ensure it's success. First, soak it in milk for at least 30 minutes. Second, it cooks quickly so only cook it for 2-4 minutes per side (depending on thickness). Follow those two rules and it will not be bitter or resemble old shoe leather, but a succulent treat with a rich flavor. Please see the recipe below or check out this other post for another take on it.

The liver filters toxins out of our bodies, so it's really important that it comes from an animal that is properly raised. I would suggest that you only buy liver from a farmer you are certain only pasture raises their animals.

A large plate of liver on a bed of sauteed onions.

We served our liver and onions with some salad and quinoa.

Liver and Onions

1/4- 1 C milk
1 lb beef liver, cut into 1/4 inch thick slices
2 T coconut oil
2 T butter
2 onions, sliced
1/4 C flour
salt and pepper

Rinse the liver and place it in a shallow bowl. Add enough milk to cover it and let soak while preparing the rest of the dinner (at least 30 minutes). Heat a cast iron skillet and add 1 T of coconut oil and the onions. Cook until they are soft and add 1 T butter. Once the butter is melted, remove the onions to a plate.

Mix the flour and salt and pepper in a shallow bowl or plate. Remove a piece of liver from the milk and shake dry. Dredge the slices of liver in the flour mixture. Place the cast iron pan over medium heat, add the coconut oil, and add the slices of liver. Cook only 2-4 minutes per side (we like it still pink in the middle). Remove to a platter and serve.

This post is part of Real Food Wednesday at Kelly the Kitchen Kop, Works-for-me-Wednesday, Let's Do Brunch, Full Plate Thursdays, Pennywise Platter Thursdays, Alphabe-Thursdays, and...