Fried Liver and Onions Recipe
Summary
Difficulty LevelMediumHealth IndexJust Enjoy
Ingredients
| 3 tablespoons bacon drippings, margarine or shortening | ||
| Onions | 3 Large, peeled | |
| 1 pound calf's liver | ||
| Flour | 1/4 Cup (16 tbs) | |
| Salt | 1/2 Teaspoon | |
| Pepper | 1/8 Teaspoon | |
Directions
1. Heat the fat or drippings in a large frying pan and saute the sliced onions until they are tender and yellow, 5 to 10 minutes. Remove from the pan and keep them hot.
2. Have the liver sliced in uniformly thick slices, 1/2 inch or slightly less. Remove the membrane and cut out large tubes. Wipe with a clean, damp cloth. Dip into flour.
3. Brown slices on both sides in the fat left in the pan. Cook about 3 minutes on each side. Place on a warmed platter, sprinkle with salt and pepper. Surround with onions, or spread the onions on top of the slices, before adding salt and pepper.
2. Have the liver sliced in uniformly thick slices, 1/2 inch or slightly less. Remove the membrane and cut out large tubes. Wipe with a clean, damp cloth. Dip into flour.
3. Brown slices on both sides in the fat left in the pan. Cook about 3 minutes on each side. Place on a warmed platter, sprinkle with salt and pepper. Surround with onions, or spread the onions on top of the slices, before adding salt and pepper.
Chef
