Liver and Onions

Liver and Onions


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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