Name: Liver and Onions
Prep time: 10 min
Cook time: 10 min
Yield: 4
Ingredients: 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 pound calves liver (4 slices) (be sure to use calf or veal liver, not mature beef liver) -; 1 tablespoon bacon fat (or butter), divided -; 2 yellow onions, thinly sliced -

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Liver and Onions

1. 1/2 to 1 cup all-purpose flour -

2. 1/4 teaspoon paprika, or to taste -

3. 1/4 teaspoon ground dry mustard powder, or to taste -

4. 1/4 teaspoon salt, or to taste -

5. 1/4 teaspoon black pepper, or to taste -

6. 1 1/4 pound calves liver (4 slices) (be sure to use calf or veal liver, not mature beef liver) -

7. 1 tablespoon bacon fat (or butter), divided -

8. 2 yellow onions, thinly sliced -

How to cook deliciously - Liver and Onions

1. Stage

Make the seasoned flour: Combine the flour, paprika, mustard powder, salt, and black pepper, and spread out on a shallow plate.

2. Stage

Dredge the liver: Dredge the liver slices in the seasoned flour until completely covered on both sides. Set aside.

3. Stage

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

4. Stage

Fry the liver slices: Add the remaining 2 teaspoons of bacon fat (or butter) to the skillet. Working in batches, if necessary, add the liver slices. Fry until browned on both sides, no more than 3 to 4 minutes on each side. Serve hot with sautéed onions (and ketchup on the side!). Did you love the recipe? Give us some stars and leave a comment below!