I haven't posted in weeks and all you get is a liver post? Well for you non liver people, there's no picture!
I love liver and onions, unfortunately, my husband did not. I didn't make this dish very often, but would try to order it whenever it appeared on a menu.
Until tonight. This is my weekend to celebrate 47 years on earth and I decided I was going to have one of my favorite dishes. This dish turned out so good my husband even asked if we could have it again sometime.
The liver was purchased from Ebersole Cattle Company, they are in my food coop and have some of the best beef I've ever had. Plus Shanen is just a cool lady, she's petite, like me!
To prepare the liver, I rinsed it very well, trimmed any tough pieces(saved them for the dog), sliced it thin then soaked for a little bit in milk. I let the liver soak while I prepared the onions and the rice.
1 lb beef liver
2 Vidalia onions
2 tsp sugar
salt (I used Sylvia's Soulful Seasoning)
1/2 c flour
lard or cooking oil
1/3 c water
Rinse, trim and slice the liver, soak in milk while you prepare the onions.
Slice the onions in half, then into very thin slices. Melt a few tablespoons of butter in a pan and add onions. When onions are limp, sprinkle with sugar and cook until they caramelize.
Drain liver well, salt and pepper, then toss liberally with flour until each piece is coated. Remove onions when caramelized, and in same pan, melt a few more tablespoons of butter and a tablespoon or two of lard, or use cooking oil over med heat. When oil butter mixture is hot, add liver, cook until browned on one side then turn, only turn once. Return onions to pan with liver, when liver is just cooked, add water and let cook and bubble until a gravy forms.
Serve over steamed rice.