Liver And Onions
10m prep 25m cook 35m ready
A classic liver and onions dish with a rich brown sauce. The liver is dredged in flour and pan-fried until browned, then served with sautéed onions and a quick homemade gravy.
Nutrition (per serving, estimated)
Estimated based off 6 of 9 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 14.6 mg
- Iron: 0.56 mg
- Magnesium: 8.72 mg
- Phosphorus: 25.8 mg
- Potassium: 72.6 mg
- Zinc: 0.21 mg
Let's Prepare
Collect
Gather these ingredients - no prep needed yet.
- salt and pepper
- 2 tbsp flour
- 2 tbsp goose or bacon fat
- 2 tbsp butter
- 2 tbsp flour
- 1 cup stock of your choice
- salt and pepper
Prepare
- Slice 1 lb calf’s liver
- Slice 1 large onion
Let's Cook
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Step 1.
Salt and pepper the liver to taste, then dredge with flour. Heat the fat in a frying pan. Fry the slices until brown on both sides. Push aside; add the onions and brown slightly. Cover and let cook 10 to 15 minutes.
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Step 2.
Serve this dish with dumplings and a quick brown sauce: Take 2 tbsp butter, 2 tbsp flour, 1 cup stock of your choice, salt, and pepper. Brown the fat, add the flour and let brown, and then add the hot liquid and seasoning. Let cook 5 minutes, then pour on top of liver. Makes a good family dinner.
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