I was raised in my maternal grandparents home where three meals a day was served each and everyday. Beef liver was one of my Mama Joe's best loved recipes by not only herself but both of her daughters and son, so it showed up quite often on the dinner table. None of us grandchildren would ever partake of it. We thought it to be a 'foul' thing that only adults could possibly stomach.
Moving forward through the years I worked in different Country Clubs and restaurants and Beef Liver & Onions was a highly popular dish. An Army chef by the name of Glen Hicks was leading the kitchen staff at Grandfather Golf & Country Club in Linville, NC and I was one of his front line cooks. Liver & Onions was a frequent dinner item that he liked to serve. Of course I rolled my nose up at him when he presented me a plate of the lowly liver. He coerced me to at least try one bite, I did, and the rest is history. I fell in love with it, pure and simply.
My husband and myself have a freezer full of grass-fed beef and beef liver is among the many other items. We love the grass-fed beef's sweet and savory flavor and the beef liver did not disappoint. Topped off with good bacon and sliced sweet onions, it's a beef liver lovers delight.
1 lb. grass-fed beef liver
fried bacon strips
sliced sweet onions
butter and olive oil
flour for coating
Wash and dry the liver slices with a paper towel. Fry out the bacon strips. Place the butter and olive oil in a frying pan. When the butter has melted and the oil is hot dredge the liver in the flour and allow it fry until nicely browned on each side. Slice the onions and saute them out in another pan until they start to turn golden. Place the cooked liver on serving plates and top with the bacon and onions. Savor every bite.
"I believe that the older you get the more that your taste buds become refined...least way that is how it has always been for me."~Adele Forbes
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