Liver and Onions

I thought that I would begin with a photo since I know that most of my family will turn their button-noses up at Liver and Onions. Too bad, because it is delicious! While Dad simply tolerated it, Mom and I loved it. Sandy was not a fan, so she managed to avoid it when it was on the dinner table. Not sure how she did it, because I thought the rule was we could only refuse three foods....so one should pick carefully!

For really good liver and onions, it starts with finding really outstanding calves liver. This will not be found in a liver-shaped package in the freezer section. I prefer the liver to be sliced one-half or (a bit over inch) thick. If calves liver cannot be found, then beef liver will need to do, but it will not be as fantastic. (This being said, our beef liver will be better than 99% of the fine restaurants who make it.) For each pound of liver, use two medium onions. If using beef liver, soak it in milk for the duration of slicing the onions and preparing a skillet to brown them. Once soaked, transfer the liver pieces to paper towel and dry them well! If using calves liver, just put the slices on paper towel after rinsing to get the surface dry.

Using a heavy skillet (like cast iron,) heat some oil to saute the onions until they get some carmelization. If using castiron, heat the skillet before adding oil. When the oil shimmers, add the sliced onions.

While the onions are cooking, mix up a coating. Mom liked to use cornmeal/flour (50/50) with salt and pepper. I like flour without the cornmeal along with salt and pepper. Use a second paper towel to dry the liver, if needed.

Remove the onions from the skillet and add a bit more oil, if needed. Then dredge the liver in the flour mixture and brown them in the skillet. It will cook quickly, and should not stick if the skillet is hot and has been seasoned.

While the liver is browning, mix up the gravy base. I use beef broth (or Better than Bouillon), a splash of Worcester Sauce, more pepper, and flour. (A tablespoon of flour for each cup of liquid.) Remove the liver. I use red wine (cabernet sauvignon) to deglaze the skillet but Mom used water or broth. Deglazing makes clean-up easier and adds flavor. Add the gravy base and cook until the gravy is thickened and bubbly. Add the liver back to the skillet coating each piece in gravy and add onions on top coating them as well.

Cover and turn pan to a simmer for 5 to 10 minutes.

Serve with mashed potatoes and applesauce for a truly delicious dinner....and join Mom and me in loving liver!