Contents
Grandma’s liver: a timeless classic recipe Cuisineet recettes
Ingredients
Preparation
1. Prepare the liver
2. Sauté the onions
3. Bring back the liver
4. Mix it all together
Grandma’s liver: a timeless classic recipe Cuisineet recettes
Some dishes instantly evoke sweet memories. For many Norwegians, pan-fried liver with onions is one of them. The aroma of butter, caramelized onions and tender liver is reminiscent of times spent in grandma’s kitchen, where simple ingredients were transformed into tasty family meals.
Although this dish is less common today, it is still very popular. Liver is economical, nourishing and tasty when prepared well. The secret? Do not fry it too much: this will keep it juicy and tender, not dry.
Ingredients
700 g beef or veal liver
3 large yellow onions
3 tablespoons butter
2 tablespoons oil
2 tablespoons flour
1 teaspoon salt
1/2 teaspoon black pepper
1 teaspoon paprika
1/2 teaspoon thyme (optional)
Preparation
1. Liver preparation
Rinse the liver quickly with cold water and pat it dry thoroughly with paper towels. Cut it into slices or large enough pieces. Lightly roll the pieces in the flour mixed with salt, pepper and paprika.
2. Recooking the onions
Finely slice the onions. Melt the butter with the oil in a large frying pan. Sauté the onions over medium heat for 15 to 20 minutes, until soft, golden and slightly caramelized. Set aside.
3. Cooking the liver
Increase the heat slightly. Arrange the liver pieces in the pan without overlapping them. Cook them for about 2 to 3 minutes on each side. They should be cooked through, but still juicy.
4. Mix everything together.
Return the caramelized onions to the pan with the liver. Sprinkle with thyme if you’d like more flavor. Simmer for 2 to 3 minutes.
Contents
Suggestions for presentation
Tips for a perfect liver
Suggestions for presentation
This dish goes perfectly with:
Smooth mashed potatoes
Boiled potatoes
Steamed vegetables
Cucumber salad
Cranberry jam
Buttered cornbread
Tips for a perfect liver
Don’t overcook the liver, it will become dry.
Let it sit for a few minutes before serving.
Caramelized onions soften and round out the flavors.
A drizzle of butter at the end of cooking brings an even richer flavor.
Contents
Conservation
FAQ
Can I use calf’s liver?
Can this dish be frozen?
What to accompany him with?
A classic
Conservation
Store leftovers in an airtight container in the refrigerator for up to 2 days. Gently warm them in a pan over low heat with a knob of butter.
FAQ
Can I use calf’s liver?
Yes. Calf’s liver has a milder flavor and becomes extra tender.
Can this dish be frozen?
Yes, but it’s best fresh. Once frozen, its texture may become slightly softer.
What to accompany him with?
Mashed potatoes, boiled potatoes or fresh bread go perfectly with the tasty onions and gravy.
A classic
Grandma’s liver dinner proves that the simplest dishes are often the best. With just a few ingredients and a little time in the kitchen, you get a traditional, comforting dish that has delighted families for generations. The juicy liver, caramelized onions, and rich flavors make this a dinner that many will want to enjoy again and again.
