Perfect Liver And Onions

November 9th, 2009 Leave a comment Go to comments

I don’t care if you use goose, pork, beef, lamb or fish. Just pick a liver for the recipe. It’s a good source of vitamin A, iron, protein and a whole pack of nonsense like riboflavin. What on earth is riboflavin?

Now doctors say that pregnant woman should not have liver as vitamin A can harm the unborn baby. Poppycock, babies are too pampered this days. Why are we raising a bunch of sissies?

Ingredients

  • 2-3 potatoes per person
  • 3-4 oz beef liver per person
  • 1-2 tablespoons vegetable oil
  • 1/2 onion per person
  • 1/2-1 cup brown gravy per person
  • Butter
  • Milk
  • Salt

Instructions

  1. Peel and quarter potatoes. Place in pot of salted water.
  2. Make sure water level is at least one inch over top of potatoes; also ensure there is at least one inch of space between the top of the water and the top of the pan.
  3. Place water on heat.
  4. While water is heating to a boil, coarsely chop onions.
  5. Add oil to a frying pan, and heat. Sauté onions until translucent.
  6. Prepare gravy. Add to onions; cook until thoroughly mixed.
  7. Rinse liver and add to onions. Make sure curled-up liver is straightened out.
  8. Check potatoes; water should be close to boiling. Cover, and reduce heat to simmer.
  9. Cover liver and onions; set timer for ten minutes.
  10. After ten minutes, turn liver and set timer for another ten minutes; reduce heat. If gravy is starting to dry out, add 1/2-1 cup more water and stir.
  11. At the 20-minute mark, check the potatoes. They should be cooked; drain.
  12. Check liver; if it is starting to brown, turn off heat. If not, let it cook during mashed potato preparation. This is multi-tasking kitchen work.
  13. Add butter and milk to potatoes and mash until smooth. Do not be stupid and add too much milk to begin. (It is much harder to remove excess milk than to add it.)
  14. When potato is ready, serve.
  15. Add liver to side of potato; pour onion gravy over meat and potatoes.
  16. Peas, green beans and salad are all excellent accompaniments to liver and onions.

Cooking time (duration): 20

Number of servings (yield): do your own goddamn math

Meal type: lunch

Culinary tradition: Cavemen

My rating:4 stars: ★★★★☆

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