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Liver And Onions

This recipe delivers a classic, comforting dish of tender calf's liver and sweet, caramelized onions. The liver is lightly floured and seared quickly, complemented by onions slowly cooked in bacon fat for a rich, savory, and subtly sweet flavor profile. A traditional and satisfying meal.
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Servings: 4 people
Course: lunch/dinner
Cuisine: central europe
Calories: 1300.7
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1¼ lb calves liver be sure to use calves or veal liver, not mature beef liver, thinly sliced
  • ½ to 1 cup of flour seasoned with
  • Salt pepper, paprika, dry mustard to taste
  • 3 teaspoons bacon fat
  • 2 yellow onions sliced thin

Equipment

  • 1 Chef's Knife
  • 1 Cutting Board
  • 1 Shallow Dish For flouring the liver
  • 1 Large Skillet Preferably cast iron or heavy-bottomed
  • 1 Spatula or Tongs For turning and serving

Method
 

  1. Thinly slice the yellow onions and set aside.
  2. In a shallow dish, combine flour with salt, pepper, paprika, and dry mustard. Mix well to create the seasoned flour.
  3. Gently pat the calf's liver slices dry with paper towels to ensure a good crust forms.
  4. Heat 1-2 teaspoons of bacon fat in a large skillet over medium heat. Add the sliced onions and cook slowly, stirring occasionally, until deeply caramelized and tender, about 15-20 minutes. Remove onions from the skillet and set aside.
  5. Dredge each liver slice thoroughly in the seasoned flour, shaking off any excess.
  6. Add the remaining bacon fat to the skillet and increase heat to medium-high.
  7. Working in batches if necessary to avoid overcrowding the pan, add the floured liver slices. Sear for 1-2 minutes per side until nicely browned and just cooked through (medium-rare to medium). Do not overcook.
  8. Return the caramelized onions to the skillet with the cooked liver, stirring gently to combine and warm through for about 30 seconds.
  9. Serve immediately, garnished with fresh parsley or chives if desired.

Notes

For truly tender liver, always opt for young calf or veal liver; mature beef liver will be significantly tougher. Ensure the liver is sliced thinly and quickly pan-fried to a medium-rare to medium doneness. Overcooking is the most common pitfall, leading to a rubbery texture. Properly caramelizing the onions by cooking them slowly until deeply golden sweetens the dish and provides a wonderful counterpoint to the richness of the liver. The seasoned flour coating not only protects the liver from drying out but also builds a flavorful crust. Using bacon fat imparts a smoky depth; if unavailable, clarify butter for a rich, nutty flavor, but avoid regular butter alone as it can burn.