| Prep: 15 mins | Cook: 25 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 420 | 26g | 9g | 22g |
| sugars | fibre | protein | salt |
| 4g | 2g | 32g | 0.9g |
Why I Love British Liver and Onions
“`html
When it comes to comfort food, nothing quite hits the mark like the heartwarming traditional British dish, Liver and Onions. It’s the kind of recipe that transports me back to simpler times, where family dinners were sacred and the joy of sharing a home-cooked meal was unparalleled. Growing up in a city as vibrant and diverse as New York, I was fortunate enough to be exposed to a vast array of cuisines, but there’s something special about the rustic charm of liver and onions that keeps me coming back for more.
The NYC Connection
New York City’s culinary scene is a beautiful mosaic of international flavors, and while liver and onions might not be the first dish that comes to mind when you think of NYC, it’s definitely a hidden gem that deserves recognition. Walking down the streets of my home city, I’ve stumbled upon numerous hole-in-the-wall diners and pubs where this dish is still revered. That intersection of British cuisine and New York’s eclectic food culture is what inspired me to perfect this recipe.
The Chef Behind My Inspiration
This recipe is a nod to the late, great Chef Keith Floyd, whose no-nonsense approach to cooking and love for traditional British fare left a lasting impression on me. Watching his charismatic cooking shows, it was clear that he understood the importance of straightforward, hearty dishes like liver and onions. Following in his footsteps, I’ve tailored this recipe to capture that same essence, resulting in a dish that is both satisfying and soul-soothing.
What I love about liver and onions is its simplicity. With just a few ingredients, you can create a dish that is deeply flavorful and comforting. The combination of tender beef liver, sweet caramelized onions, and a rich, savory sauce is pure magic. Just imagine the house filled with the mouth-watering aroma of onions sautéing in butter and olive oil, mingling with the earthy, slightly tangy scent of liver cooking to perfection. It’s a sensory experience that never fails to cheer me up, especially on those cold, dreary days.
Perfect Pairings
Liver and onions pairs wonderfully with a variety of side dishes. For a true British experience, serve it with creamy mashed potatoes or a classic Yorkshire pudding. If you’re looking to add a bit more green to your plate, a side of steamed broccoli or roasted Brussels sprouts would complement the dish beautifully. The possibilities are endless, and the versatility of liver and onions means you can customize your meal to suit your taste.
Similar dishes that evoke the same sense of comfort include beef stroganoff and steak and kidney pie. Both of these recipes, like liver and onions, focus on hearty, savory flavors that satisfy the soul. They’re perfect for family dinners, lazy Sunday afternoons, or when you simply need a dish that feels like a warm hug on a plate.
So, whether you’re a seasoned cook or just starting out, I encourage you to give this Liver and Onions recipe a try. It’s a classic for a reason, and I’m confident that it’ll become a favorite in your household as it has in mine. Happy cooking!
“`
What You’ll Need
- 2 and 1/2 pounds beef liver
- 2 large onions, thinly sliced
- 1 cup all-purpose flour
- 1 teaspoon salt
- 1/2 teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 4 tablespoons butter
- 4 tablespoons olive oil
- 1 cup beef broth
- 1/2 cup milk
- Fresh parsley, chopped (for garnish)
“`
Method
Step One
Rinse the beef liver under cold water and pat it dry with paper towels. Slice the liver into 1/2 inch thick pieces.
Step Two
In a shallow dish, combine the all-purpose flour, salt, ground black pepper, garlic powder, and paprika. Dredge each slice of beef liver in the flour mixture, ensuring that each piece is evenly coated. Shake off any excess flour.
Step Three
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium-high heat. Add the thinly sliced onions and cook until they are soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set aside.
Step Four
In the same skillet, add the remaining 2 tablespoons of butter and 2 tablespoons of olive oil. Once the butter has melted and the oil is hot, add the coated liver slices to the skillet. Cook the liver for about 3-4 minutes on each side, or until it is browned and cooked to your desired level of doneness.
Step Five
Once the liver is cooked, remove it from the skillet and set it aside on a plate. Pour the beef broth and milk into the skillet, stirring to combine and scraping up any browned bits from the bottom of the pan. Let the mixture simmer for about 5 minutes until it has slightly thickened.
Step Six
Return the caramelized onions to the skillet and stir to combine with the sauce. Add the cooked liver back to the skillet as well, allowing it to warm through and soak up some of the sauce.
Step Seven
Sprinkle freshly chopped parsley over the liver and onions as a garnish. Serve hot with your favorite side dishes. Enjoy!
