This recipe tastes just like my mom’s old-fashioned liver and onions. And, since I’m tying to get my iron up so I can give blood, liver and onions is on the menu I’m the only one in my family who likes liver, so I don’t make it often.

If you like gravy with your liver, it’s simple to do with the pan drippings and some flour and milk, if you are an adventurous sort.

I always hope to have a little leftover to make a liver and onions sandwich, with melted mozzarella on homemade sourdough bread, the following day.