Regardless of the negative comments it work for you and it works for me. These days we see so many meals spoiled by high class chefs. It's so good to see honest home cooking. I had to stop half way through and get something to nibble on you made me so hungry. This is how it should be done and how I will do it from now on. My thanks to you.

Looks absolutely delicious! Liver and onions is my favorite meal just like you made.

Best liver and onions recipe on the entire internet. I searched high and low. Made it 3 times now and it's always wow

Wow! Your grandma knew the best method. I'm following this recipe exactly this evening. Thank you.

Or, always mix flour in a little bit of COLD water then pour it in the pan to make gravy. No lumps.

That’s pretty much how I do mine too.

I'm living in france at the moment. Made this recipe and it was bloody delicious, at least as good as the Kershaw's version that I like to buy in the UK. Authentic granny recipes are nothing to be sneezed at - thanks for sharing yours. I look forward to eating the rest tomorrow!

This is the best recipe. So simple and straight forward and absolutely relish! Thanks for posting it. We had it tonight and cooked enough so we can eat it ‘marinaded’ tomorrow!

I'm probably in the minority but actually I love liver and onions

Thank you for sharing your Grandmother’s very special recipe! I can imagine her cooking away for the family. I’m honored! Looks delicious!

Looked delicious. I do mine like my mum taught me similarly to yours and it's very good also in a crockpot with fried onions. I add a couple of knobs of butter to the mash and eat it with peas ir green beans. Yummy!

Just a quick tip, if you are boiling spuds for mash cut them into smaller chunks they will cook in a fraction of the time.

Great, down to earth honest cooking. Wouldn’t get anywhere on Masterchef but couldn’t care less! Well done mate.

I'm sure Grandma would be proud. Looks delicious. I want some now. I will make it tomarrow.

Classic, i did this about 2 months ago and it was bloody gorgeuus, so im ready to do it again today, thanks for your method, brilliant.

Liver is very popular in South Africa. When we slaughter a beast, we rip out the liver and toss it on the coals. Only men who helped with the butchering may relish the seared liver with coarse salt.

Greetings from Scotland.

Just did your grandmother’s recipe absolutely delicious definitely do it again. I won’t bother with the other way where I’m frying the onions or first and there was only a little bit of oil in it. Thank you so much.

I’m so glad I came across this. I’m from Bermuda and my grandmother loved making liver and onions too. Having this tonight with the missus and maybe the kid too