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Smothered Liver and Onions Recipe

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This recipe for Smothered Liver and Onions, by , is from Francie's Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Francie Rohleder

Category:
Category:

Ingredients:  
Ingredients:  
1 large onion, sliced
6-8 slices bacon, cut into large pieces
1 lb. beef liver
c. flour, plus more as needed for gravy
salt and pepper, to taste
1 - 2 c. water or beef broth

Directions:
Directions:
1. In a large skillet over medium heat, cook bacon and onions until soft, but not browned. Remove from pan using a slotted spoon and set aside.
2. Slice the liver into serving size pieces, if not already packaged that way, and remove any membrane.
3. In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Remove from pan and set aside.
4. Add flour to pan drippings and cook for about 1 minute. Add water and continue cooking to make gravy.
5. Return liver and reserved bacon and onions to the pan. Turn to coat everything in gravy.
3. Simmer over low heat for about an hour, stirring occasionally.

Personal Notes:
Personal Notes:
Mom served this with boiled potatoes drenched in lots of butter and pork-n-beans. Not everyone liked liver so they just ate the bacon, potatoes and beans. Mom NEVER made a seperate dish for the picky eaters.

 

 

 

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