LIVER AND ONIONS (SHELLY'S HOMEMADE)

beef liver

🥗Healthier: chicken liver

💰Cheaper: pork liver

Chicken liver is lower in calories and fat, while pork liver is often less expensive.

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option, while margarine can be more budget-friendly.

flour

🥗Healthier: whole wheat flour

💰Cheaper: cornstarch

Whole wheat flour offers more nutrients, while cornstarch can be a cheaper thickening agent.

Soak beef liver in water.

Season liver with seasoning salt, onion powder, and black pepper.

Mix seasonings into the liver.

Dredge liver in flour.

Heat leftover chicken grease in a 12-inch cast iron skillet.

Fry liver in the skillet for a couple of minutes on one side until browned.

Flip the liver and fry for a couple more minutes until slightly browned, but not fully cooked.

Remove liver from skillet and set aside.

Discard excess oil from the skillet, leaving some for flavor.

Add sliced onions to the skillet and sweat them down for a few minutes.

Mix the onions and scrape up any residue from the bottom of the skillet.

Add about 3.5 tablespoons of flour to the onions and cook to remove the raw flour taste.

Add 2 cups of water to the skillet and mix well, scraping the bottom again.

Add another cup of water to the skillet.

Season the mixture with black pepper, onion powder, and chicken bouillon powder.

Add Kitchen Bouquet for color and mix well.

Return the liver to the skillet, cover, and bring to a boil.

Reduce heat to medium-low and let simmer for about 30-35 minutes.

Check the dish after about 10 minutes to ensure everything is cooking well.

Let it simmer for an additional 15-20 minutes until the liver is tender and the gravy has thickened.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens