Recession Eats: Liver and Onion

June 18, 2012 4:03 PM EDT | By Staff Writer
Liver
Finally, a Liver and Onions recipe that doesn't taste terrible! (Photo: Wikimedia Commons)

I know what you're thinking, and you shouldn't be thinking it: liver's as gross as it is cheap. But your grandparents were right about the stuff: it's loaded with vitamin A, iron, and helps stave off kidney stones and irregularities in your blood sugar. But gosh darn, what to do about that acrid, nasty taste standing between you and all those health benefits?

In this article, we'll show you the best-kept secret on how to get liver to give up its bilious bitterness and lend an exceptional flavor-on-a-budget to the much overlooked ten-minute meal: liver and onions. It's a big meal that leaves a ton of leftovers, and you can usually buy all the ingredients for it with a single five dollar bill, even if you live in New York City.

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1. Got milk?

If you don't, you should. After an hour soaking in a bowl of whole milk, any kind of liver, whether it be chicken or beef, loses every last drop of nastiness, becoming a delicious, versatile meat jam-packed with nutrients.

That's the secret. And if you want to do a before-and-after preparation, you'll see it's a night-and-day difference. After your milk soak, rinse under cold water and chop up until bite-sized.

Take a large white onion and chop it on up into big rounds. You can chop those rounds down the middle, but I like leaving them nice and big-- like onion rings, almost. Just a little skinnier.

2. The flash fry.

Mince two cloves of garlic and brown them in a little olive oil and butter. Add your chopped liver and onions to that pan and keep it moving for about thirty seconds, just enough to get that garlic oil into the liver.

Next, splash the pan with equal parts Worcestershire Sauce and Low-Sodium Soy Sauce until everything's good and covered with it. Cook the liver until it browns, about five to ten minutes.

Serve with rice, as it'll stretch the dish and it sops up the liver flavors perfectly.



 

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