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Liver And Onions

This recipe delivers a classic, comforting Liver and Onions dish. Thinly sliced calves liver is dredged in seasoned flour and quickly seared, then paired with sweet, caramelized yellow onions cooked in savory bacon fat. It's a flavorful and surprisingly quick meal, highlighting the rich taste of fresh liver balanced by the sweetness of the onions.
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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 Cutting Board
  • 1 Sharp Knife For slicing liver and onions
  • 1 Shallow Dish or Plate For dredging the liver
  • 1 Large Frying Pan or Skillet Preferably cast iron for even cooking
  • 1 Tongs or Spatula For handling liver and onions

Method
 

  1. Pat the thinly sliced calves liver thoroughly dry with paper towels.
  2. In a shallow dish, combine flour with salt, pepper, paprika, and dry mustard to taste. Dredge each liver slice thoroughly in the seasoned flour, shaking off any excess.
  3. Slice the yellow onions thinly.
  4. Heat 1.5 teaspoons of bacon fat in a large frying pan or skillet over medium heat.
  5. Add the sliced onions to the pan and cook slowly, stirring occasionally, until deeply softened and caramelized to a rich golden brown, about 15-20 minutes. Remove onions from the pan and set aside.
  6. Add the remaining 1.5 teaspoons of bacon fat to the same pan and increase heat to medium-high.
  7. Once the fat is shimmering, carefully add the dredged liver slices in a single layer, being careful not to overcrowd the pan. Cook for 1-2 minutes per side, or until beautifully browned and just barely pink in the center. Cook in batches if necessary to avoid steaming.
  8. Return the caramelized onions to the pan with the cooked liver and gently toss to combine and warm through.
  9. Transfer the liver and onions to serving plates and serve immediately.

Notes

For optimal tenderness and flavor, always use fresh calves or veal liver; mature beef liver can be significantly tougher. Ensure the liver is sliced thinly and patted thoroughly dry before dredging, as this promotes a better crust. When cooking, sear the liver quickly over medium-high heat—overcooking is the most common pitfall, leading to a rubbery texture. Aim for a slightly pink interior. Cook the onions slowly until deeply caramelized for maximum sweetness to complement the richness of the liver. The bacon fat is crucial for adding depth of flavor, so don't skip it. A sprinkle of fresh parsley or chives at the end adds a touch of freshness and color. Serve immediately with creamy mashed potatoes or a vibrant green vegetable.