{"id":3820,"date":"2023-01-13T13:00:00","date_gmt":"2023-01-13T13:00:00","guid":{"rendered":"https:\/\/www.roguechef.com\/?p=3820"},"modified":"2023-01-12T23:13:50","modified_gmt":"2023-01-12T23:13:50","slug":"liver-onions-and-gravy","status":"publish","type":"post","link":"https:\/\/www.roguechef.com\/?p=3820","title":{"rendered":"Liver, Onions, and Gravy."},"content":{"rendered":"\n
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Madam Bad Wolf and I were discussing menus, tasks, schedules, and planning for the following “sprint” in-house. Finally, she commented, “You have not made liver and onions since we moved from the old house. I like your liver and onions. You should do that soon.” With my best Cylon imitation, I replied, “By Your Command!”<\/p>\n\n\n\n

Having committed to this, I realized I’d not made this in years and was less than prepared to deliver a meal that would meet her expectations. A quick run on the information superhighway turned up many recipes, but none that made sense or aligned with my vision. But a glimmer of a process and the prerequisite ingredients did come together.<\/p>\n\n\n\n

In my research, I discovered the one place that should have this nailed did not have a recipe; maybe time to fix that problem. <\/p>\n\n\n\n

From Wikipedia:<\/p>\n\n\n\n

Liver and onions is widely eaten in the United States, United Kingdom and in Germany, where it is usually eaten along with boiled or mashed potatoes. Beef or veal liver is common in the USA, veal or lamb liver are the usual choices in the UK. Liver and onions is often accompanied by fried bacon<\/em>.<\/p>\n\n\n\n

In the French traditional recipe the liver is fried with butter and bacon. In Catalan cuisine olive oil is used, instead of butter, and fried garlic is added to the mixture. In Italian cuisine, the fegato alla veneziana (“Venice-style liver”) recipe includes a dash of red wine or vinegar and the fegato alla romana (“Rome-style liver”) a dash of white wine and is cooked in lard.<\/em><\/p>\n\n\n\n

In the United States liver and onions has long been an iconic staple of many diner-style restaurants. It is served either dry, with the liver, onions and sometimes bacon simply sauteed and heaped together, or the onions can be turned into a gravy or sauce, with stock and flour added, and with the liver returned to the gravy briefly before plating. This form is sometimes called “smothered liver and onions” but that name is only common in the Deep South states of the USA. Liver and onions is especially common in the regions of Pennsylvania and the Midwest with a strong Germanic culture, for instance in Amish and Mennonite communities, although there is nothing exclusively German about the dish. In large Eastern cities such as New York and Philadelphia, it is simply popular urban diner food.<\/em><\/p>\n\n\n

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Liver and Onions with Gravy<\/h2>\n
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A simple supper packed full of flavor<\/span><\/div>\n
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Prep Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Cook Time <\/span>30 minutes<\/span><\/span> mins<\/span><\/span><\/div>
Total Time <\/span>1 hour<\/span><\/span> hr<\/span><\/span><\/div><\/div>\n
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Servings: <\/span>2<\/span><\/div><\/div>
Course: <\/span>Dinner, Main Course, PubGrub<\/span><\/div><\/div>
Cuisine: <\/span>American, British, Global<\/span><\/div><\/div>
Calories: <\/span>600<\/span><\/div><\/div><\/div>\n <\/div>\n<\/div>\n
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Ingredients
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