We grew up with liver every Wednesday for a long time - I guess since we butchered our own beef and undoubtedly had a good supply of livers! It was always tough, gristly and tasted like you were chewing on a magnet (don't ask how I know what that's like). No matter how much you tried to hide it with mashed 'taters and gravy (and the onions cooked with it were "gross" to me, too), it was never very good to me as a kid. Unless by chance we happened to get "good, fat-cow" liver, then it was good, but we were all so brain-washed that liver was gross and yuck that I never liked liver until after we got married and I bought some because it was on sale and it made for cheap meat!
When I discovered that GOOD liver actually tastes GOOD (especially when cooked the proper way!), I really like to make it. But I wouldn't buy it very often just because. Thankfully, I guess no one else was as excited over "free" liver as I was, because when I went to the Valley to go to a funeral last week, Sally asked if she could bring the liver. So... Yay! We're having (FREE!) liver 'n' onions for supper tonight!!
I will finish posting this once I get it cooked, along with a picture (hopefully) and directions on how I cook it (thanks to another sister, Rachel, coming up with this fabulous method!!).
To cook/fry the liver:
Cut the liver into serving sized pieces if needed. Dredge each piece in flour.
Melt about 1 Tbsp. or so of bacon grease in a large skillet with a lid, brown the liver on both sides over med. heat. While browning, sprinkle each piece generously on each side with:
Salt, Pepper, and Steak Seasoning
Once the liver is browned, add some more bacon grease (being sure to coat the bottom of the pan so the liver doesn't stick), and add lots of thickly sliced onions (I used 2 onions for 4 pieces of liver). Put the lid on the skillet, and let cook over med/low heat until done and onions are cooked. Occasionally flip the liver so it doesn't get too done on one side or burn, and add additional bacon grease if needed to keep it from sticking.
Serve with mashed potatoes and a favorite vegetable!!