Perfect Liver and Onions

An Easy and Quick Method for a Nutritious Liver Dinner

Sep 29, 2009 Linda Gentile

Liver and onions is an easy main dish that comes with powerful nutrition. Rich in protein, minerals and vitamins, when cooked properly, liver and onions is delicious.

For this recipe, the cook can use packaged gravy mix, gravy in a jar, or home-made gravy as desired. This is a concept recipe, so exact quantities of onion, potatoes and gravy can be varied as preferred. To remove the bitter taste of liver, rinse it thoroughly and then soak in milk for at least two hours beforehand. The longer the soaking, the more bitterness is drawn out. This tends to reduce the "liver" flavor, so do not soak if this is a flavor the diners enjoy.

Perfect Liver and Onions

Ingredients:

• 2-3 potatoes per person
• 3-4 oz beef liver per person
• 1-2 tablespoons vegetable oil
• 1/2 onion per person
• 1/2-1 cup brown gravy per person
• Butter
• Milk
• Salt

Instructions:

1. Peel and quarter potatoes and place in pot of salted water. Make sure water level is at least one inch over top of potatoes; also ensure there is at least one inch of space between the top of the water and the top of the pan.
2. Place water on heat.
3. While water is heating to a boil, coarsely chop onions.
4. Add oil to a frying pan, and heat. Sauté onions until translucent.
5. Prepare gravy. Add to onions; cook until thoroughly mixed.
6. Rinse liver and add to onions. Make sure curled-up liver is straightened out.
7. Check potatoes; water should be close to boiling. Cover, and reduce heat to simmer.
8. Cover liver and onions; set timer for ten minutes.
9. After ten minutes, turn liver and set timer for another ten minutes; reduce heat. If gravy is starting to dry out, add 1/2-1 cup more water and stir.
10. At the 20-minute mark, check the potatoes. They should be cooked; drain.
11. Check liver; if it is starting to brown, turn off heat. If not, let it cook during mashed potato preparation.
12. Add butter and milk to potatoes and mash until smooth. Do not add too much milk to begin with; the cook can always add more until the desired consistency is reached. (It is much harder to remove excess milk than to add it.)
13. When potato is ready, serve.
14. Add liver to side of potato; pour onion gravy over meat and potatoes.
15. Peas, green beans and salad are all excellent accompaniments to liver and onions.

More About Liver and Onions

When choosing liver, look for the thinnest cuts, since these tend to be more tender.

Do not overcook liver as this dries it out and turns it leathery.

Liver contains iron, niacin, pantothenic acid, riboflavin, phosophorus, selenium, zinc, and vitamins A, B6 and B12. It is high in cholesterol and calories; a 3oz piece has approximately 500 calories.

The copyright of the article Perfect Liver and Onions in Recipes is owned by Linda Gentile. Permission to republish Perfect Liver and Onions in print or online must be granted by the author in writing.

Liver and Onions

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