Liver & Onions

As strange as it might sound, my little sister and I used to just love this dish when we were kids. I think every American kid's mom makes liver & onions at least once a month (at least they did when I was growing up in the 60s and 70s)! It seems to be quite popular in the Midwest and the heartlands area of the United States.

Ingredients:

1¼ lb. (756 g) beef liver, thinly sliced (the regular kind most commonly available of course works just fine, but if you can get your hands on calf's liver / baby beef liver or veal liver, use that instead)
½ cup (226.8 g) to 1 cup 453.6 g) of flour
1/2 tsp. (2.39 g) salt
1/4 tsp. (119.25 g) ground, black pepper
1 tsp. (4.78 g) paprika
1/2 tsp. (2.39 g) dry mustard
2 medium-sized, yellow onions, sliced thinly
butter (or a more heart-healthy cooking oil)

Preparation:

Mix the dry ingredients and dredge the liver in them. Set it aside.

Heat a large skillet on medium-high heat. Add a little butter/oil, then sauté the onions until they're caramelized all nice and brown.

Remove the onions from the pan and set them aside onto a serving dish.

Now add a little more butter/oil to the skillet. Add the liver slices, working in batches. Fry them until they're nicely browned on both sides.

Serve the liver with the sautéed onions. Serves four.

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