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LIVER AND ONIONS  Recipe

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This recipe for LIVER AND ONIONS , by , is from Sperry Christian , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Minnie Candy
Added: Friday, June 2, 2006

Category:
Category:

Ingredients:  
Ingredients:  
1 lb pork or beef liver,
sliced to inch thick
2 cups onion, thinly sliced
3 Tbsp butter
Flour to coat liver

Directions:
Directions:
In large skillet, cook and stir onions in butter until tender. Remove onions from skillet and keep warm. Coat liver with flour, season with salt and pepper. Measure drippings, add shorting to skillet to measure cup. Add liver to pan and fry over medium-high heat until brown, 2 to 3 minutes on each side (do not over cook) . Return onions to pan and cook a minute or 2 more.
Note: Liver cooks quickly, do not over cook or it will be tough and not taste as good.
VARIATION: LIVER AND ONIONS SMOTHER IN GRAVY
Make as above until liver is browned. Remove liver from pan and keep warm with onions. Add 3 to 4 tablespoons of of all-purpose flour (can use leftover from coating liver) to drippings. Stir flour in drippings and add 2 to 2 cups of water to pan. Stir and scrape pan to get all the good stuff off the bottom of the pan for flavor. Add salt and pepper to taste. Bring to boil and stir until gravy is the desire consistency. Return liver and onions along with drippings to gravy and stir all together. Serve hot.


Number Of Servings:
Number Of Servings:
Serves 4.
Personal Notes:
Personal Notes:
When I was growing up the liver and onions with gravy, was a traditional dish, cooked up on butchering day. As a child, I did not like liver, but as I grew-up, my taste changed and now I like this dish very much.

 

 

 

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