Lunch
Liver and Onions
A timeless dish of pan-fried liver topped with sautéed onions—rich in iron and flavor, often served with mashed potatoes.
Prep Time:
10 mins
Cook Time:
10 mins
Total Time:
20 mins
Servings:
4
Ingredients
- 3 tablespoons butter
- 1 onion, diced
- 2 teaspoons white sugar 1 pound calves' livers 1/4 cup all-purpose flour 1 tablespoon butter
- salt and pepper to taste
Directions
- In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
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