Julian's Beef Liver and Onions
Liver and onions has fallen out of favor in much of the USA, but seems to be more common in the south than the north. It is often eaten with boiled or mashed potatoes. While the liver of lamb and beef is common, I prefer calves (veal) liver. It is more tender and has a more delicate flavor. It should be sliced thinly and not over cooked if you want a very delicious, if somewhat rich dinner.
|Julian's Calves Liver with Mushrooms - Glazed|
Thinly sliced beef liver.
I sauté my liver with a combination of butter and olive oil, as is common in the Spanish Catalonian region, rather than with butter or lard as the French tend to prefer. I know some Italians that include a dash of balsamic vinegar when the liver is cooked, which adds a nice flavor. I simply dust with some seasoned flour, sauté it in the butter/oil mixture until well browned on the first side, and just seared on the second side. I transfer it to a platter and let it finish cooking in a 300F oven while I cook sliced Vidalia (sweet) onion in the drippings, until they are soft.If you prefer the onions slightly glazed as in my calves liver photo above, let the onions cook stirring regularly until they begin to brown and pick up color from the drippings in the pan. Then add 1/2 cup (about 4 ounces) of sherry or white wine and stir to combine and loosen anything stuck the pan. Simmer until the sherry/wine is reduced by half then cover with a lid to finish the cooking. The is my preferred (although not my mother's) method.
|Calves liver sauteing.|
|Glazed Sweet Onions|