Okay, I really really disliked liver and onions when I was a kid. Uhhhhh. The reason why? Well, apart from the fact that my parents told me it was beaver tail (uh, yeah, true story), but it tasted so disgustingly nasty to me.
I still have a liver block to this day. However, my mother and sister are liver freaks! Well, I will have a few little tastes of it, just because I am cooking it, and I must admit that it is pretty good. …BUT…Everyone seems to love the way I cook liver.
I also must admit that I took a few pointers from my fabulous my former mother-in-law. With my own recipe, I even passed the Southern grandma test from Texas! If you can pass this test, you are a liver queen! I hope you enjoy it the way everyone else does… ~Kimberly Edwards 😀
Dish Type: Beef Recipe
Serve With: mashed potatoes, corn cakes, greens (any)
Prep Time: ~ 10 – 15 min
Cook Time: ~ 45 min
Yield: 4 servings
Organically grown is best for you.
The ingredients & instructions are listed below the video for measurements & directions. Please enjoy the video below:
- 4 liver steaks
- 2 large onions
- 2 cups chicken stock – or beef stock
- 1 1/2 cups white flour
- 1 1/2 tsp garlic powder
- 1 1/2 tsp onion powder
- 1 tsp black pepper
- 1/2 tsp cayenne pepper
- 4 tbsp butter
- 7 tbsp olive oil
- 1 tsp honey
- 1 tbsp red wine
- Rinse liver steaks gently in cold running water.
- In a rectangular casserole dish, mix flour, garlic powder, onion powder, black pepper and cayenne pepper.
- Warm 2 large frying pans on medium heat with 2 tbsp olive oil in each.
- Once pans are warm enough to sizzle a drop of water, dredge each liver steak well in the flour mixture in the casserole dish, and place into the pan (2/pan).
- While liver is cooking, slice the 2 onions.
- When liver steaks are golden brown on both sides, take them out of the pan and reserve them on a plate.
- In one pan, on low heat, start sauteeing sliced onions in 1 tbsp olive oil and 1 tbsp butter (=1 pat). 1/2 way through cooking them to be soft and slightly caramelized (golden brown), you may add 2 tbsp of the left over dredging flour to help give a nice crust.
- In the other pan, start making a roux (which is a term for cooking 1/2 oil, 1/2 flour into a paste and then browning it before adding any type of liquid for a gravy, sauce or soup) with 2 tbsp olive oil, 2 tbsp butter, and ~ 1/2 cup of the left over dredging flour, on medium low heat. It should be a very thick paste.
- Constantly stirring the roux, wait until it is a peanut butter color (or slightly darker depending on the richness of flavor you desire), then start adding the chicken or beef stock slowly. At first, add a small amount of liquid (~ 4 tbsp), and mix in thoroughly with the roux. Gradually adding increasingly more stock, thin out the paste until it is the consistency of gravy you desire. This will take approximately 2 cups of stock. It may be more depending on exactly how much flour you used and the conditions. * Tip: Don’t be afraid to add more liquid if you feel you need it. If you have run out of stock at this point, just add water, or even some more red wine.
- Add the red wine and honey to the gravy (and any other seasoning you feel you may need) at this point.
- When the gravy is ready add the golden brown sliced onions (you may need to add a little bit more liquid as some evaporates during the rest of the cooking…don’t be afraid to add a little more.).
- Add the liver back into the gravy and smother it.
- After it is warmed back through, serve and ENJOY!
Southern Style Corn Cakes:
- ~1 cup white flour (what is left over from dredging the liver steaks)
- 3/4 cup corn meal
- 1/2 can creamed corn
- 1 egg
- ~ 3/4 cup milk
- 1 splash of white wine (if desired)
- 1 tsp baking powder
- peanut oil or butter for the pan
- salt & pepper to taste
- Mix all ingredients (except butter or oil) in the same rectangular casserole dish with a whisk or a fork.
- Get pan warm on medium heat and coat pan with peanut oil and/or butter.
- With a 1/2 cup measuring cup, scoop the mixture in the pan, like you would make pancakes. Pan will fit 3-4 depending on how big you make them.
- When the corn cakes have little bubbles forming on the top side, flip them over. They should be golden brown on the bottom.
- When the other side is golden brown, repeat with the rest of the mixture.
* Note: I made this tonight, and it was my best batch ever. Honestly…I even had a few bites, and kind of liked it…Maybe it’s an acquired taste. Maybe I just didn’t like my mom’s…(Sorry Mom!)…LOL
Thank you for reading, and let me know if you are a new liver lover!
I hope you enjoy this Southern Recipe on Cooking with Kimberly. Until next time…
Be a Champion in Your Kitchen & Eat Deliciously!
[tags]liver, liver and onions, onions, corn cakes, down south, gravy, roux, soul food, southern cooking, southern style, beef, sauces, great products[/tags]
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