Liver and Onions The Way My Mama Taught Me

 Do you have a favorite childhood meal that you fix for yourself just so you can 

reminisce?

I have one.

Liver and Onions

 It is very hard to find liver and onions the way mom used to make it.

So, since I was home alone this weekend I made it for myself.

I know some of you are saying, "GROSS!"

But just think of all the iron this meat entails.

 Now to really gross you out, here is the liver in the raw.....

And this is not beef liver it's buffalo liver.

Better for you, yeah?

Straight from grass fed buffalo.

Yes, a private ranch. 

Can't get any fresher than that.

 This is what my mama taught me.....

Dredge the liver slices in flour seasoned with garlic powder and fresh pepper.

Brown them really good.

I use olive oil.

I do mine in an electric skillet on about 325 degrees.

 After the slices are browned (I had about 8) don't clean the skillet.

You want to keep all those brown yummy pieces.

Place your liver back into the skillet, slice one whole sweet onion.

Place your onion slices on top of the liver.

Using 4 cups of water and two TBS of Worcestershire sauce,

pour it over everything.

Turn the skillet heat down to about 250 and simmer with lid on until

liver is fork tender. 

Mine took about an hour and a half. 

 I made red skinned mashed potatoes,

and spiked up Caesar salad.

When I say spiked up I mean, a Dole salad kit that I added a couple

handfuls of spinach to.

Talk about an iron fortified meal. 

I should be set on iron for about a month.......

If you look closely at the gravy you can see all those yummy

bottom of the skillet chunks.

Cooking the liver this way, it makes its own gravy.

There is no recipe required for this dish.

And you can use beef liver in place of the buffalo liver I used.

Just follow the steps I gave you and you will be fine.

Give it a try!

You never know, you may just become a liver lover.