Liver and onions or liver and bacon or just pan-fried liver: you know when you think retro dinner food, liver and onions is what you picture right about the same time you picture meatloaf. It has been a while since the Baked Liver recipe, so here you go…another “meat sundries” recipe.
Pan-Fried Liver
Have liver sliced uniformly ¼ to ½-inch thick. Remove skin and veins, then coat with flour. Heat butter or bacon fat in a skille, and brown the liver first on one side and then on the other. Sprinkle with salt–¾ teaspoon to each pound of liver –and pepper if desired. Reduce heat to continue cooking slowly until liver is done, from 5 to 10 minutes, turning once or twice. Overcooking should be avoided as it makes the liver tough and dr. Serve with pan-broiled bacon, if desired. Garnish with parsley or watercress. To serve 5, allow 1½ lbs. liver and ¼ lb. bacon.
Pan-Fried Liver and Onions
1½ lbs. beef liver
2 tablespoons bacon fat
1 lb. onions, peeled and sliced
½ teaspoon salt
Remove skin and veins from liver. Heat the bacon fat in a skillet; add sliced onions, sprinkle with salt, cover and cook slowly until tender, 5 to 7 minutes. Remove onions to hot dish and keep warm while pan frying liver in same skillet. Serve liver and onions on hot platter. Garnish with parsley or cress. 5 servings.
Both from The Modern Family Cookbook
I liked liver and onions. I liked it as well on day 2 as a sandwich with mustard. Jennifer, she wasn’t so thrilled by it when she was 2 – which is when I was in a liver & onions phase.
I don’t think I’ve made it since then.
Maybe you should make it some weekend. I don’t think I have ever had a liver leftover sandwich. Braunschwieger with mustard was an occassional favorite though. Is it rather like that?
I found your blog through This Mama Cooks! Very nice.
I’ve always held that the reson why so many people don’t like liver is because they had it cooked improperly or poorly. My mother has always dredged it with a mixture of flour, salt, and pepper, and then fried it in a pan with about a half a stick of butter and an onion. It’s delicious. Not good for you, though!
I think so too. My family called it steak because that is what I thought it was one time when she served it. It was so good, I thought it must be the then outrageously expensive steak that was always talked about in worshipful tones, though rarely seen in a large family during the 60s and 70s.
Thanks for stopping by, I hope to see you soon.
Was not aware that liver and onions was considered a reto food. It was a standard once a week meat at our house. Ma always said it was necessary for strong blood.
Yeah! liver sandwich is great; no it is nothing like braunschwieger. It is much better, and I love braunschwieger sandwich.
Why isn’t it good for you, Kate?
Very retro! Liver is a bit high in fat and then fried in butter, definitely not a heart healthy food. Good source of iron though.