How to Make Fried Beef Liver

Liver and onions is a traditional favorite!

A traditional favorite, liver and onions has been a staple in many households for generations. Also available in most family restaurants, it's easy to make at home. Loaded with iron, vitamins and minerals, liver is now only recommended for infrequent consumption.

Things You'll Need

• 1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced
• ½ to 1 cup of flour, seasoned with
• Salt, pepper, paprika and garlic powder to taste
• 1-2 slices of bacon per person - fried
• 3 teaspoons bacon grease
• 5 tablespoons butter
• 2 yellow onions, sliced thin

Instructions

1. Fry the bacon until it is crispy. Reserve the bacon grease.

2. Inspect the liver. It should be free of skin or any muscle. If it is not, remove and rinse in cool water. Set it aside.

3. Heat the bacon grease.

4. 

   Combine flour and seasonings, mixing well and place it in a shallow dish. Dredge the liver slices in the flour mixture, making sure each side is well coated.

5. Fry liver pieces in bacon grease, approximately 2 minutes on each side, or until slightly brown. Remove it from the pan.

6. In the same pan, melt the butter. Add onions and sautée until just done. Remove it from the pan.

7. Replace liver slices in the pan, turning down the heat to low. Cover with cooked onions. Cover and let it slow cook about 10 minutes. The liver should be tender and able to be cut with a butter knife. Serve immediately.

Tips & Warnings

• Serve it with boiled red potatoes for a traditional meal.

• Purchase the most organic, free-range, antibiotic, hormone-free calf liver you can. As full of vitamins and nutrients that liver is, it also collects the bad stuff, so be sure it is as free of chemicals as possible.

• Use only calf liver, veal liver, baby beef liver, or buffalo liver. Regular aged beef liver can be very tough and has a stronger flavor. Buffalo or "beefalo" liver is excellent with a slightly sweeter taste.