Kettle Liver And Onions Recipe

Summary

Preparation Time5 MinDifficulty LevelMedium
CourseMethod
Main Ingredient

Ingredients

 Bacon slices6 , cut into 1 inch pieces
 White onions18 Small, peeled
 Lamb liver1 Pound, sliced
 All purpose flour3 Tablespoon
 Salt1 Teaspoon
 Pepper1⁄4 Teaspoon
 Stewed tomatoes1 Can (10 oz)
 Water1⁄4 Cup (4 tbs)
 Frozen green peas and celery10 Ounce (1 Package)

Nutrition Facts

Serving size: Complete recipe

Calories 2102 Calories from Fat 198

% Daily Value*

Total Fat 23 g34.6%

Saturated Fat 3 g15.1%

Trans Fat 0 g

Cholesterol 10.3 mg

Sodium 2905.8 mg121.1%

Total Carbohydrates 344 g114.8%

Dietary Fiber 58.7 g234.8%

Sugars 135.5 g

Protein 147 g294.8%

Vitamin A 7500% Vitamin C 430.6%

Calcium 80.3% Iron 442.7%

*Based on a 2000 Calorie diet

Directions

1. Saute bacon until crisp in a kettle or Dutch oven; remove and set aside for Step 6. Pour off all drippings, then measure 3 tablespoon-fuls and return to kettle. Add the onions; saute until golden; lift out with a slotted spoon; reserve.
2. Cut liver into 1-inch-wide strips; shake with flour, salt and pepper in a plastic bag to coat well.
3. Brown quickly in same kettle, adding more bacon drippings, if needed; stir in the tomatoes, water and onions; bring to boiling; cover.
4. Simmer 1 hour, or until liver and onions are tender.
5. While liver cooks, cook peas and celery, as label directs.
6. Spoon the liver mixture into a heated serving bowl; spoon peas and celery in a ring on top; garnish with bacon.
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