Liver And Onion
A savory dish of tender veal liver quickly pan-fried with onions, seasoned simply with salt, pepper, and flour, ideal for a hearty yet quick meal.
Ingredients
Instructions
- Cut the veal liver into 3-inch squares.
- Season the liver pieces with salt and pepper.
- Roll the seasoned liver in flour to coat evenly.
- Pan-fry the liver in shortening until golden brown on both sides, turning only once.
- Remove the liver from the skillet and set aside.
- Fry the sliced onion in the drippings, stirring constantly until tender.
- Return the liver to the skillet and add water.
- Cover with a tight-fitting lid and cook for approximately 5 minutes, being careful not to overcook.
Tips & Substitutions
For a more flavorful liver, consider marinating it in buttermilk for a few hours before cooking; this can help tenderize the meat and reduce any strong taste. If you don't have shortening, butter or olive oil can be used as substitutes. When coating the liver, ensure an even layer of flour for optimal browning. Adjust the seasoning according to your preference, and consider adding herbs like thyme for extra flavor.
Serving Suggestions
Serve the liver and onions over mashed potatoes or rice to soak up the delicious juices. A side of steamed vegetables like green beans or carrots complements the dish well. For a heartier meal, consider pairing it with crusty bread or a light salad. This dish pairs beautifully with Sausage And Potato Loaf for a satisfying dinner spread.
Storage & Reheating
Store leftover liver and onions in an airtight container in the refrigerator for up to 3 days. To reheat, gently warm in a skillet over low heat to avoid overcooking the liver, which can make it tough. Adding a splash of water or broth can help keep it moist during reheating.
Nutrition & Diet Analysis (per serving)
Each serving of Liver And Onion contains roughly 318 calories, with 37g protein, 13g carbohydrates, and 12g fat. It is an excellent source of vitamin A (333% of the Daily Value), protein (74% of the Daily Value), and iron (66% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 609mg per serving (26% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
What should I serve with liver and onions?
Liver and onions work well with creamy mashed potatoes, rice, or crusty bread to absorb the rich sauce. Adding a side of sautéed green beans or a fresh salad can provide a nice contrast to the dish's richness.
How can I make liver less bitter?
To reduce bitterness, try soaking the liver in milk or buttermilk for a few hours before cooking. This helps to mellow the flavors. Additionally, seasoning well with salt and pepper before cooking can enhance the overall taste.
Can I use another type of liver?
Yes, you can substitute veal liver with beef or chicken liver if preferred. Each type has a slightly different flavor and texture, so adjust cooking times accordingly; chicken liver cooks faster than veal or beef.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).