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July 18, 2018

Fried Liver with Rich Onion Gravy – make pub grub at home!

Posted on July 13, 2016 by in beef

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Fried Liver

Fried liver is not for sissies, you either love it or you don’t.

I have been craving fried liver for days now, so much so that my mom asked me yesterday if I was pregnant. Heck no, that boat has sailed the harbour a couple of years ago already.

Truth is, my family hates it, the smell, the texture, the idea……… I was willing to risk it, my craving was so bad. My husband always asks….”Now, is there not enough parts of the animal that actually tastes good? Why, why, why would you want to eat …. the liver?”


Fried Liver

Well, liver is an irreplaceable source of various nutrients which are very important for human health. It has loads of a vitamin A, is a natural source of vitamin D, B12 and C, phosphorus and copper.  It is a rich source of easily absorbed iron – that made liver a part of the treatment for pernicious anemia. Compared to other red meat, liver is indeed a super-food, just check out this comparison. Well, gram for gram, liver contains more nutrients than any other food.

Historically speaking liver has a long tradition of respect and honor. It’s been considered a super food to help the battling warrior, a delicacy throughout the world, and was once believed to have almost magical curative powers.

Fried Liver

You can eat sheeps liver, ox liver or chicken livers or at least that is how adventurous I will get. Just make sure your meat comes from a organically-raised animal. Devilled Chicken Livers are one of my most popular recipes and then of course no party of mine will every be without Creamy Chicken Liver Paté. Today however we are talking fried liver, fried ox liver with chunky, buttery mash and a rich onion gravy. Oh yes!

Fried Liver

Fried Liver with Rich Onion Gravy

serves 4

Ingredients

500 g ox or lamb liver – rinsed and all membranes removed ( Woolworths does it for you)

250 ml flour

salt and pepper

olive oil for frying

lemon wedges for serving

Onion Gravy

4 large onions – peeled and sliced

15 ml olive oil

big knob of butter

20 ml flour

125 ml balsamic vinegar

100 ml red wine

100 ml beef stock

salt and pepper

Method

Make the gravy first. Heat a pan on the stove and add the olive oil and butter. Add the sliced onion and saute until the onion has a lovely brown color. Add the flour to the pan and stir. Slowly add the balsamic vinegar, red wine and stock and cook the sauce until thick and luscious. Season to taste.

Now fry the liver. Place the flower in a small bowl and season with salt and pepper. Heat another pan on the stove and add the olive oil. Dust the pieces of liver with the flour and place in the heated pan. Fry the liver until golden brown on both sides and slightly pink in the middle. Once the liver is cookd, drizzle a few drops of lemon over the top. Serve on buttery mash and the onion gravy.

Fried Liver

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