I love liver and onions! It is great with smothered, sliced red potatoes, grits, or mashed potatoes. Add some green beans and you’re all set.
So tender I cut it with my fork. It really was close to how my mother and grandmother’s liver ‘n’ onions tasted. The next time I cook it, I’ll probably add a bit more salt and pepper.
1 lb calves liver
1 med onion, cut into large pieces
3 Tbs Extra virgin olive oil
1/4 c flour
1 teaspoon black pepper
1/4 tsp garlic powder
Heat oil in skillet Flour pieces of liver and place in skillet. Brown on each side and remove from pan. Add onions and garlic powder. Saute onions until clear. Add flour one tablespoon at a time until oil is absorbed and flour is lightly browned. Add water to flour & onion mixture until it reaches gravy consistency that you desire. simmer for about 5 minutes and then return liver to pan. Cover and simmer for another ten to fifteen minutes. Serves four to six.