irish lassies liver and onions
Lunch
Irish Lassie's Liver and Onions
A traditional Irish dish featuring pan-fried liver served with sautéed onions—earthy, hearty, and full of old-fashioned comfort.
Ingredients
- 1 teaspoon olive oil, or more if needed
- 1 clove garlic, minced
- 4 large sweet onions (such as vidalia®), thinly sliced
- 1 1/2 tablespoons finely chopped green bell pepper (optional)
- 1 1/2 tablespoons finely chopped red bell pepper (optional)
- 1/2 cup sliced fresh mushrooms (optional)
- salt and black pepper to taste 1/4 cup butter
- 1 pound calf's liver, skinned, deveined, and sliced
- 1/4 cup all-purpose flour 2 cups cold water
- 2 teaspoons beef bouillon granules
- 1 tablespoon red wine
Directions
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
- Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.
