This recipe for liver and onions will delight liver lovers! Quickly cook tender veal liver in bacon fat and serve with plenty of salted sautéed onions. It’s exactly like Mom did before.

Once a month, all my childhood, mom would serve us liver and onions for dinner.

I think this was the only battleground where whining was tolerated even remotely. “Liver and onions, OH NOOOOO!”was the cry of the gathered children.

Mom and Dad never really forced us to eat. But if you didn’t like what was on the table, there was no Alternative. And complaining really wasn’t an Option; a Dad’s look was enough to keep one of us calm. My parents worked hard enough to put food on the table and we knew that.

For those quiet moments of culinary despair, God invented Ketchup. Ketchup was the only thing that could save us from the overwhelming taste of the liver. And we poured it out. Onions also helped.

Recently, Mom and Dad admitted to me that they didn’t like the liver so much; they did it as much as they did because (back then, before hormone-fed beef) it was good for us kids. I asked them for two years to do it again, and they finally did it tonight. “I’m sure it will be popular for the site,” my dad laughed.

And you know what? It was good. Really good. Much better than I remember as a child, and without all the Ketchup.

Tips for making the best fried liver

Two important points to remember when making liver. First of all, use the most organic, free-range, antibiotic- and hormone-free veal liver you can. As full of vitamins and nutrients, the liver is, it also accumulates the wrong things. So, get yourself beef that is as chemical-free as possible.

Secondly, use veal liver, veal liver or baby beef liver, not normal beef liver, which is simply too strong in taste.

Tips for buying veal liver

Nowadays, veal livers are already sold in slices. However, if you need to buy them whole, remove the outer membrane, freeze it for a while to solidify, and then cut it horizontally. They are rather thin and tender and it would be really difficult to cut without partially freezing them.

Keep in mind that the liver of calves can be difficult to find. You may need to order it from your butcher.

How long should I cook the liver and onions for the best taste?

As tempting as it is to overcook the liver slices, it is better to cook them for about 3-4 minutes on each side. This should be enough to make them tan, but do not overcook the liver, which makes them rubbery.

How does the Liver Taste metallic

Are you afraid that your liver tastes strong? Soak in milk or buttermilk! Place the liver slices in a shallow frying pan and pour enough milk to cover them. Refrigerate for at least an hour or two. Drain and dry before dredging the flour.

You can also dip your liver slices in lemon or lime juice or even vinegar. Acidity balances the taste of the liver.

Even if you don’t have milk or citrus juice, soaking in water overnight will help soften that strong liver flavor.

What other types of liver can I use for this recipe?

If you hunt or raise livestock, you’re in luck! Readers have commented on how to prepare this recipe with Lamb, game and moose liver and achieve excellent results.

As mentioned above, do not think that you can swap beef liver, and this recipe will be the same. Beef liver has a much stronger taste and aroma very similar to liver. You can use beef liver in this recipe if you wish, but this is only for Hardcore liver lovers.

Ingredient

• 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 Pounds veal liver (4 slices) (be sure to use veal or veal liver, not mature beef liver)
• 1 tablespoon bacon fat (or butter), divided
• 2 yellow onions, thinly sliced

Method

Make the seasoned flour:

Mix the flour, Paprika, mustard powder, salt and black pepper and spread on a flat plate.

Dredge the veal liver in seasoned flour:

Dredge the liver slices in the seasoned flour until completely covered on both sides. Side.

Sauté the onions:

Heat a large cast-iron skillet over medium heat. Add a teaspoon of bacon fat (or butter). Sauté the onions until translucent, a few minutes. Remove the onions from the pan with a slotted spoon. Set aside on a serving dish.

Fry the liver slices:

Add the remaining 2 teaspoons of bacon fat (or butter) to the pan. Work in batches, if necessary, add the liver slices. Fry until golden brown on both sides, no more than 3-4 minutes on each side.

Serve hot with sautéed onions (and Ketchup on the side!).