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Liver and Onions

For people who are new to eating liver, the secret to liver and onions is to soak the liver in milk, which will mellow the flavor.  Experience though - some prefer liver without soaking it.

  • 1 pound beef liver
  • 1 cup milk
  • 1/4 cup butter, tallow, or other fat
  • 1 large onion, sliced into rings
  • 1 cup flour, (any will do: spelt, rice, arrowroot)
  • salt and pepper to taste

  1. Rinse liver slices under cold water, cut liver into strips, and place in a medium bowl. Cover with milk in bowl. Soak from 30 minutes to overnight - whatever you can.
  2. Melt 2 tablespoons of butter or other fat in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  3. When the fat is hot, place the coated liver slices in the pan. Cook until nice and brown on the bottom - about 30 seconds. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste.

Serve with raw sauerkraut.

Dietary Compliance

  • Corn-free
  • GFCF (Gluten-free/casein-free)
  • Traditional Diets/Weston A. Price

Meal Category

  • Main Dishes


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