Most people I come in contact with, when hearing the word "liver," react with nausea and disgust. To be sure, it is an acquired taste, but not one which requires as strong a stomach as some might complain. When asking about other's experiences with liver, I am rarely surprised at why they have such resentment, or are disgusted by it.

I've seen many recipes for preparing liver and some of them just don't sound appetizing at all. Even when preparing liver myself, I can get a bit queasy when handling it after it has thawed out. There is no mistaking that it is a body organ - slippery and it makes you go "yech!" But if you can bring yourself to get beyond that, or if you just want to try a new recipe, check this one out and tell me what you think. I guarantee it won't be as bad as you thought it would be, and, if you like lliver, you might even thank me for making it that much more enjoyable.

As a time reference, this recipe is being dated November 2004. In a grocery store a package of liver will set you back about $1.60. Yes, you heard me right. And with rice or potatoes and vegetables, this makes a sit down meal of liver one of the cheapest and most nutritious around.

You will need:

1 package of beef (calf) liver
1 cup of flour
seasoned salt
rosemary (optional)
red wine (optional)
worcestershire sauce
soy sauce
salt
pepper
1 large onion (yellow or white)
1/2 cup vegetable oil

I use two old bread bags, one inside of the other. I pour the flour in the bag along with my seasonings. You can experiment with your seasonings depending on how developed your taste buds are. I like to use about a teaspoon of rosemary.

I set the bag to the side and get out a skillet large enough to simultaneously cook the entire package of livers (about 4 slices). I turn the heat on high and fill the skillet with about half an inch of oil.

I then open the package of liver (be prepared! this stuff is slippery!) in the sink with the hot water running and rinse off the blood from the livers, setting each one on a plate or napkin. Remember to clean up as you go.

Now drop each liver, one at a time, into the bag of flour, shaking up the bag to make sure the liver is thoroughly coated. Once you're done dropping the livers into the bag of flour, your skillet should be hot enough.

Turn the heat down to a medium flame.

I don't recommend doing this but I splash a few drops of water into the skillet to see if the oil is hot enough. If it pops, its ready.

Now, gently lay the livers into the skillet. DO NOT throw, drop or sling them into the skillet. We don't want that hot oil splashing and burning you. Don't worry, a steady hand is your best friend when it comes to cooking with hot oil.

Position all the livers in the skillet and fry for about three minutes on each side, longer if you want your liver to have a tougher consistency.

When you are finished frying the liver, take it out and place them on a plate. What to do with all that stuff in the skillet? Glad you asked. The onions you sliced should go in now. Get a metal spatula and unstick all that stuff at the bottom of the skillet. Don't take it out. You'll need it.

When the onions get soft, add some flour - about 1/3 cup in the skillet. Brown the flour with the onions and then add water - about 1/3 cup in the skillet and stir up the mixture. Add about 3 tablespoons of soy sauce, a splash of worcestershire sauce and wine to taste. Place the fried liver back in the skillet, cover and turn down the heat to a low flame. Let simmer for about fifteen minutes.

Bon appetite!

back to recipes