Liver and Onions
Ingredients
2 lbs Calves liver | ||
2 cups milk | ||
3/4 cup canola oil | ||
2 medium onions, sliced | ||
1 tbs kosher salt | ||
1 tbs black pepper | ||
1 tbs garlic powder | ||
1 tbs onion powder | ||
1 cup flour | ||
1 cup chicken stock or water | ||
1 tbs Worcestershire sauce |
- Soak liver in milk for 2-3 hours.
- Drain the milk and pat the liver dry with paper towels.
- In a skillet using medium high heat, add the oil and saute the onions until golden brown.
- Remove the onions from the skillet and set aside.
- Mix together the salt, pepper, garlic powder and onion powder.
- Season the flour the 2 tbs of the spice mixture, then season the liver on both sides with the remaining spice.
- Set aside 2 tbs of the flour to make the gravy.
- Dredge the liver in the remaining flour, coating both sides.
- Add the remaining oil to the pan and saute the liver on both sides, about 3 minutes per side.
- Remove the liver from the pan and set aside.
- Add the set aside flour to the pan and using medium heat, whisk until a smooth paste forms.
- Slowly add the chicken stock and continue to stir until a smooth gravy forms. If mixture gets too thick add more stock.
- Stir in the Worcestershire sauce, then add back the liver and onions to the pan and cook for another 5-7 minutes.
- Serve with mashed potatoes and a asparagus.
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