A duo in many
countries
Look out for different
variants of “Liver and Onions” throughout the globe. Food
historians believe, however, that this dish has origins in the United
Kingdom. The acquired flavor of the cooked liver is somehow made
yummier thanks to the sweet and tangy onions. The Mixed Stew crew has
seen it on more than one or All-American diner menus. The British like
serving it with boiled or mashed potatoes. Traditional recipes call for
thinly sliced liver pieces with giant onion slices. The recipe items are
cooked together or separately. If you choose not to separate the
ingredients while cooking, we recommend dicing the liver into bit-sized pieces. Be careful not to overcook the meat or else
it becomes inedible.
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