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Family Recipe Friday - Liver and Onions


I know many people don’t like liver. However, I stand by the premise that they just haven’t had it cooked properly.  Many cultures have been cooking liver for generations, and many have family favourite recipes cooked by their mothers and grandmothers. 

Cows and calves were domesticated for beef over 4000 years ago in the regions of Greece and Turkey.  Of course, nothing was wasted including the organs especially the liver.  European countries, including Italy, France, Austria and Germany consider liver a delicacy.

This is my mother’s liver and onions.  This is such a popular dish in my family that my sister, brother, and I ask for this recipe for our special birthday meal. 

Jeannine’s Liver and Onions

(Select organic calf’s liver for the greatest assurance that it is free of toxins and the tenderest.)

Flour liver well, sear in a small amount of olive oil, both sides in heavy fry pan.
Season with salt and pepper.
Transfer to Pyrex oven type dish
Add slice onions over the liver.
After searing rinse frying pan with water and pour over the liver, barely covering the top.
Add ½ can of beef gravy.
Bake covered for 1 1/2 hours at 350F

Best served with mashed potatoes and mashed turnip (well according to my sister, I prefer mashed potatoes)

2 comments:

  1. I pan fry the liver in a coating of about 1/2 flour and 1/2 grated Parmesan cheese. The cheese gives it a nice flavor as well as golden 'crust.' I sautee the onions in butter, then add mushrooms and cook them until they start to turn a little black. Serve it all with homemade fried potatoes - boiled first, refrigerated, then thinly sliced and cooked in olive oil. Rich? Oh yeah!

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  2. I love liver. My Grandmother always used lamb's liver. My Mum always does the same and I do likewise.I much prefer it in gravy with bacon, but my hubby doesn't like it as a casserole, so I usually fry in a little olive oil. I might try it in the oven as your recipe, thanks for sharing.

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