Liver and Potatoes: What more could you want?

I don’t know a lot of people who like cooked liver, but I think it makes a wonderful meal. It’s simple, wholesome, and hearty when served with boiled potatoes and particularly healthy for pregnant women and others who may be suffering from iron anemia. Liver also contains Vitamin A, which can help protect against infections and preserve eyesight.

It's cheap, too.

Liver and potatoes is one of those meals that always calls to mind my grandmother’s cooking when I was young. Last week, my own mother walked me through it for the first time and I was pleasantly surprised at my success. Unlike my grandmother and mother, who brought the recipe with them from Norway, I have no memory for cooking and thought I’d preserve this dish for the record here at Suite 101.

This is particularly recommended for those of you who don’t like bone-dry liver. It’s also great for apartment dwellers who want their cooking to be the most distinctive smell in the hallway.

Ingredients
Beef liver (one container)
Butter
Flour
Water
Salt
Pepper
Onions
Peeled potatoes

Before you start on the liver, peel some potatoes and set those on the stove to boil for about an hour. They’re best when they’re soft-cooked, so they fall apart with the touch of your fork.

Chop your pieces of liver into thirds, just to make the size more manageable, and rinse the pieces thoroughly in cold water. Toss them in the frying pan and make sure they’re well browned before moving on to the gravy.

Scrape the pieces of liver to one side of the frying pan and add a few tablespoons of butter to the empty side of the pan. Let the butter melt completely, then add about three tablespoons of flour to the pan. Stir the mixture while you let the flour brown.

When the flour and butter mixture turns a darkish tan, you can slowly start adding water to the pan. Stir constantly as the water is added to avoid making a lumpy gravy, pushing the liver into the mixture. Continue stirring and adding water until all pieces of liver are completely submerged in gravy.

Thinly slice one onion and add to the pan. Add salt and pepper as desired and allow to simmer on the stove for about twenty minutes, or until the onions have completely softened in the gravy.

Dish your liver and boiled potatoes up on a plate, then douse with extra gravy. Serve with a freshly baked dinner roll or hard-grained bread for best results. It’s also nice when accompanied by tyttebær or cranberries.

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