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Liver And Onions

This classic recipe prepares thinly sliced calf's liver and caramelized onions, seasoned and lightly floured, then pan-fried in bacon fat. The result is a savory and tender dish, with the rich flavors of liver balanced by the sweet, soft onions, perfect for a hearty 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 Large Frying Pan or Skillet For sautéing onions and searing liver
  • 1 Shallow Dish or Plate For dredging the liver in seasoned flour
  • 1 Whisk To combine flour and seasonings evenly
  • 1 Spatula or Tongs For turning onions and liver
  • 1 Cutting Board and Knife For slicing onions and liver

Method
 

  1. Thinly slice the yellow onions and the calves liver; ensure liver is patted dry.
  2. In a shallow dish, whisk together the flour with salt, pepper, paprika, and dry mustard to taste.
  3. Heat the bacon fat in a large frying pan or skillet over medium heat.
  4. Add the sliced onions to the hot fat and cook slowly, stirring occasionally, until deeply caramelized and tender, about 15-20 minutes. Remove onions from the pan and set aside.
  5. Lightly dredge each slice of liver in the seasoned flour, shaking off any excess.
  6. Increase the heat to medium-high and add more bacon fat if needed. Sear the floured liver slices for 2-3 minutes per side, or until a nice crust forms and the interior is slightly pink (do not overcook).
  7. Return the caramelized onions to the pan with the cooked liver and gently toss to combine and warm through.
  8. Serve immediately, garnished if desired.

Notes

The key to tender liver and onions lies in two things: selecting young calves or veal liver, and not overcooking it. Liver, especially thin slices, cooks very quickly. A light golden-brown crust with a slightly pink interior ensures maximum tenderness and flavor. Overcooked liver becomes tough and grainy. When caramelizing onions, a lower heat and patience will yield a sweeter, more developed flavor. Don't rush this step. The bacon fat adds a crucial depth of smoky, savory flavor that complements the richness of the liver and the sweetness of the onions. Consider deglazing the pan with a splash of sherry or beef broth after cooking the liver to create a simple, flavorful pan sauce.