in Recipes

Liver, fried grandma's style

updated

Spread the love

Ingredients for 4 servings:

  • 500 g liver(s) of pork, beef or veal
  • 20 g wheat flour, sifted
  • 60 g butter
  • 1 tbsp rapeseed oil
  • 2 medium-sized onions, sliced
  • some salt

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 8 minutes; Total time approx. 18 minutes

Coat the liver in flour. Heat the butter and oil in a large frying pan and fry the liver for 3-4 minutes on each side. Meanwhile, brown the onions on the sides of the pan. When the underside of the liver is browned, turn it over and season with salt. Serve with the browned onion rings. Serve with mashed potatoes. Tip: Pork and beef liver become more tender if soaked in milk for 30 minutes before frying.

Facebook Comments

Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

Provençal sardine fillets

Bohemian dumplings