Do you like liver and onions? I do not! But my dad and Dave are fans, so every now and again, I treat them. Valentine’s dinner was one such occasion. Although I enjoy pâté and a few other liver dishes, the bad taste of liver and onions has stayed with me from childhood, when we were forced to eat them.

Oh, the stories I could tell about how I would “dispose” of the food I disliked from my childhood. The various methods I used to get rid of my oatmeal, on nearly a daily basis every winter, are genius by my account and legendary in my family.

The liver was more difficult to avoid, the dogs were my only saviors and my parents picked up on that one early and the dogs were put outside during the dinner hour when the liver or other undesirables were served. My list of undesirable food was long; lima beans, sauerkraut, all cereal (cold and hot but especially oatmeal) spinach, most vegetables (they were all canned) with the exception of corn, and the list goes on.

Liver and lima beans were at the very top of the list. So the fact I even make liver for others is a testament to my love for them.

I will admit that this gravy smells darn good though. The addition of Worcestershire sauce is the trick.

It’s difficult to make liver, onions, and gravy look good in a photo (all that brown on brown on more brown) so please look beyond that. If you or your loved ones crave liver, give this recipe a try, I’m told it’s excellent. I wouldn’t know, Connor and I had beef tenderloin for Valentine’s dinner this year.

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