A Classic Southern Liver and Onions Skillet Dinner
Liver and Onion is a timeless Southern comfort dish featuring tender veal liver lightly coated in seasoned flour, pan-fried until golden, and finished with savory onions in a simple pan sauce. Quick cooking keeps the liver tender while allowing the onions to become sweet and flavorful, creating a satisfying meal that’s been enjoyed for generations.
Featured in Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon, this recipe reflects the Southern tradition of making nourishing, economical meals from wholesome ingredients while celebrating the flavors of home cooking.
Ingredients
- 2 pounds veal liver
- Salt and pepper to taste
- 1 onion
- 1/2 cup flour
- 1/2 cup water
Serves: 5
Instructions
- Cut the veal liver into approximately 3-inch squares.
- Season the liver with salt and pepper.
- Lightly coat each piece with flour.
- Heat shortening in a large skillet over medium heat and pan-fry the liver until golden brown on both sides, turning once during cooking.
- Remove the liver from the skillet and set aside.
- Add the sliced onion to the remaining pan drippings and cook until softened.
- Return the liver to the skillet and pour in the water.
- Cover tightly and simmer for about 5 minutes, just until the liver is heated through.
- Serve immediately, taking care not to overcook, as liver can become tough.
Closing Summary / Pro Tips
- Cook the liver only until tender to prevent it from becoming tough.
- The onions absorb the flavorful pan drippings and complement the richness of the liver.
- Serve with mashed potatoes, rice, or buttered vegetables for a complete Southern meal.
- Freshly cracked black pepper adds extra flavor just before serving.
About the Creator
Ethel Rayson Dixon, a Louisiana native, shares recipes inspired by generations of Southern home cooking. Her cookbook highlights comforting dishes rooted in Black culinary traditions and celebrates the warmth of homemade meals prepared with simple ingredients and care.
Ethel Rayson Dixon | Big Mama’s Old Black Pot Recipes
Where to Find This Recipe
This recipe is adapted from Big Mama’s Old Black Pot Recipes by Ethel Rayson Dixon.
Find more amazing recipes like this in the book, available through local booksellers and online retailers.
