Liver and Onions Recipe

I remember as a kid, the stink of liver and onions.  A dish coveted by my father and grandfather and made at least once every three months or so.    Then, the summers and grandma and grandpa's.  Guess what you are eating!?  When we were kids, if you didn't like what was made for dinner, grandma didn't order you pizza or cook you chicken nuggets.  You either ate what she cooked or ate again at breakfast.

Tracy asks, "Will you pass the ketchup please?".  Tracy pours the ketchup all over the liver and gently scrapes the onions to the side.  Thank goodness Grandma made mashed potatoes too!  Grandma smiles and asks, "how do you like the liver?".  Tracy replies, "the first bite is okay, but as I keep chewing, it tastes like pillows."

Needless to say, I have never, ever, ever cooked liver and onions.  Along comes Bj.  He is soooo easy to please.  I make him dinner, he eats every bite, tells me it is delicious, and later I find out... he doesn't like squash and asparagus... guess what my veggie pasta was loaded with?  You guessed it... squash and asparagus.  So I asked him what he really likes to eat.  Liver and onions was on the list!!!! What?  Okay... since he is so wonderful, I decided I would make it for him.  My first time ever and he promises it was really good, he didn't just eat it to make me happy.

First off... beef liver is cheap!  I went to the butcher to get it and he asked me how much did I need.  As an inexperienced meat purchaser and a virgin liver purchaser... I said, "enough for dude for dinner".  shrug shoulders and smile.  I actually got a laugh and 2 nice sized slices that cost a little over $2.00.

Recipe to follow and it was actually pretty easy to wing it.

Liver and Onions
Ingredients:
Calf Liver
1 large sweet onion sliced or 2 medium onions sliced
3 pieces of bacon or 2 tbsps bacon drippings
1 cup flour
1 tsp garlic powder
Salt & Pepper to taste

Place about 2  tbsp of drippings in large skillet and heat on medium heat.

Slice 2 onions - I used Vidalia
cook the onion slices in the bacon drippings until golden brown then remove from pan temporarily.

create a flour mixture of 1/2 cup to 1 cup of flour (depending on how much liver).  I put the flour on a plate and added salt, pepper, a little garlic powder and a dash of seasoning salt.  Mix it together.

Coat the liver in the flour mixture

Brown both sides of the liver, in the pan that you cooked the onions in, for about 4 minutes on each side, still on medium heat.  (add a little more bacon drippings if needed) Then pour the onions back on top of the liver, place a lid on the skillet and cook on a medium to medium low heat to thoroughly cook the liver. 

Watch to be sure it doesn't get too brown on the bottom of the liver pieces.  I cooked for about 15 more minutes.


I served this with homemade mashed potatoes and honey sweetened carrots.

Enjoy!  (if you like liver or your honey does)