Liver And Onions – A Traditional British Recipe

Liver and onions is a traditional British dish, although it has achieved global popularity. Liver is really healthy because it contains vitamins A, B and C, as well as other vitamins and minerals.

A lot of people forego this ingredient in favor of beef, chicken, pork and other meats but why not give it a chance? Undercooked or overcooked liver is as bad as any other meat cooked incorrectly but making it the right way results in a nutritious and mouthwatering meal.

Serve this recipe with fries, creamy mashed potatoes or roast potatoes, as well as some peas. This meat does not cost much so this is a budget recipe. To make sure it is cooked enough, check to see whether there is pink liquid coming out of it and if it is soft all the way through when pierced with a sharp knife. The texture should be similar to firm pate. Some people like a hint of pinkness in the center of the meat but you can cook it brown all the way through if you prefer.

Take the seeds out of the chili pepper for a milder flavor or leave them in if you like the spiciness. This recipe calls for onion gravy, which you can make in advance.

Make the gravy quite thin and watery for the best results.

Soaking the meat in milk before making the recipe is optional. It does take away the bitter flavor and makes it more tender but it also makes the unique flavor a lot more subtle so if you love the naturally strong, slightly bitter flavor, forget the milk. If you find it too strong-tasting or you are trying to encourage your kids to eat it, try soaking it in milk. Not everybody likes liver and some people claim to detest the taste but if you are a fan of this tasty, budget-priced meat, the following recipe is really good. Calf liver tends to be the most tender type.

What You Need:

* 12 oz calf or ox liver, in thick slices
* 1 tablespoon olive oil
* 1 minced clove garlic
* 1 sliced onion
* 1 finely chopped red chili
* 4 oz sliced mushrooms
* 3/4 pint onion gravy
* Salt, black pepper, milk, and seasoned flour, as needed

How To Make It:

Soak the meat in milk for a couple of hours to remove any bitter taste, and then drain it. Toss the liver in seasoned flour until it is coated all over. Heat the oil in a skillet, and then saute the onions until they are very soft. Add the chili, mushrooms and garlic and saute for five minutes more or until the mushrooms are soft.

Transfer everything to a dish using a slotted spoon, then make the skillet very hot, and add the meat. Brown it on both sides, then return the onions, chili, mushrooms, and garlic to the pan and add the gravy. Turn the heat down to moderately low and let

the gravy simmer gently. Cook the dish for about eight minutes or until it is done.

A great liver recipes deserves a great gravy recipe and you can use the juices in the pan to make your own gravy from scratch. As well as being tasty with liver, gravy is delicious with beef, pork, turkey and many other meats.

HomemadeGravyRecipes.com – Gravy The Way It Was Meant To Be – Homemade Good