Liver and onions soul food cooking

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.

Rinse the liver in cool water.

Lay the liver on a paper towel to dry.

Remove the membrane around the edge of the liver using your nails.

Cut the liver into manageable sizes for frying.

Season both sides of the liver with seasoned salt and pepper.

Heat about 1/4 cup of oil in a skillet over medium heat to sauté the onions.

Add sliced onions to the skillet and sauté without browning them.

Dredge the liver in flour without seasoning it.

Fry the liver in the skillet for about 1-2 minutes per side, ensuring not to over fry it.

Remove the liver from the skillet and set aside.

Make the gravy by adding more oil and a pat of butter to the skillet.

Use equal parts oil to flour for the gravy.

Add flour to the skillet and stir to create a roux, cooking until just browned.

Slowly add water to the roux, stirring to create a paste and then a gravy.

Add the sautéed onions back into the gravy, including all the juices.

Season the gravy with seasoned salt, onion powder, and better than bouillon to taste.

Wait until the gravy simmers before adding the liver back in.

Add the liver back to the skillet with the gravy and simmer for about 12 minutes.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens