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Liver and Onions

Updated on November 1, 2010

Home-made Veal liver and Onions

Hi Y'all,

I must admit that I do not like Liver & Onions myself but my wonderful husband does and in the 10 years we've been married I had never made this dish for him. So digging through my mother's recipes I found my daddy's favorite recipe my mother used to make for him. Enjoy.

Ingredients:

3-4 thick slices of Calves (Veal) liver.

1-2 Lg. White sweet onions (sliced thin).

1/2 Pkg. bacon.

Salt & Pepper to taste.

Canola Oil

All Purpose Flour to coat the liver.

Brussel Sprouts (a dozen or so)

6 medium sized potatoes

Butter

Milk

Preparation:

First thing to do folks is fry up the bacon in a large skillet until its crispy, remove the bacon and set it aside on some paper towel to soak up the excess bacon grease.

Add a touch (small splash) of Canola oil to the bacon grease in the fry pan.

Dredge each slice of liver in flour (you can use a plate with a bit of flour or just pour a bit of flour on a cutting board) and drop the floured liver in the frying pan, salt and pepper to taste and brown well on each side.

While the liver is frying, rinse and slice the Brussels Sprouts in half. Boil them in a pot of salted water (just a pinch) until fork tender and then drain the water. Transfer the sprouts to a small to medium skillet, Saute' the Brussels sprouts in a dab of butter until slightly browned and then sprinkle with crumbled bacon. (Takes 25-30 minutes cook time).

Peel and cube your potatoes place in a pot and cover potatoes with water. Add a pinch of salt to the water and boil the potatoes until they are soft to the touch with a fork and slide off easily. Drain your potatoes in a colander and place back in the pot. Add 1/2 stick of butter and 1/4 to 1/2 cup of fresh milk. I recommend you use a hand mixer instead of a masher, but whip the potatoes until creamy. (Takes 25-30 minutes cook time).

Meanwhile slice your onions up and remove your liver from the pan and set it aside when its properly browned. Add the onions to the pan and salt and pepper to taste. Cover the skillet with a lid and steam the onions, stir them occasionally to ensure they brown all over. Then put the liver back in with the sauteed onions and cook on low heat for another 20 minutes. Makes two servings. To serve just put liver on 1/3 rd the plate and then the mashed potatoes on another 1/3 and finally the brussel sprouts. Make sure there is a generous amount of onions on the liver and a few on the mashed potatoes as well. Insure there is bacon with the brussel sprouts then serve.

My husband loved it! See you next time!

Comments

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    • SusieQ18174 profile imageAUTHOR

      Elizabeth 

      7 years ago from TX

      @ Lady Guinevere, Gee I hope you liked this dish, I know my husband loves it. Thank you for reading my recipes.

    • ezpikins profile image

      Andrew Buchen 

      7 years ago from Texas

      Excellent! That's an old time mouth watering dish I grew up with and love. It is becoming increasingly difficult to find a good liver and onions dish out there but this one brings it home.

    • Lady Guinevere profile image

      Debra Allen 

      7 years ago from West By God

      I love liver and onions and mashed potatoes.

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