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Liver and Onions Recipe

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This recipe for Liver and Onions, by , is from Powell-Heard Family Favorites Cookbook, 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:  
Laura Heard

Category:
Category:

Ingredients:  
Ingredients:  
1 lb beef liver, sliced
1/2 c. vegetable oil
1 onion, sliced into 1/4" rings
1 bell pepper, seeded, sliced into 1/4" rings
1 can crushed tomatoes
1 Tbsp. flour
Salt and pepper

Directions:
Directions:
Put oil in heavy skillet over high heat. When oil is hot, put in liver slices and fry for three or four minutes; turn and fry for two or three minutes more. Remove liver in a warm platter. Pour off all but one teaspoon of the oil in the skillet. Put one tablespoon of flour in the oil remaining and make a roux by cooking the flour and oil together over medium heat until the flour turns a nutty brown. Add the sliced onions and continue cooking until the onions are nicely colored and tender. Add the pepper slices and cook for another three minutes. Add the canned tomatoes and salt and pepper to taste. Then slowly pour in two cups hot water, stirring to form a nice sauce. Put the liver slices back in and cover and cook for seven or eight minutes more, checking seasoning before serving with cooked rice.

Number Of Servings:
Number Of Servings:
4

 

 

 

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