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Sunday, May 10, 2020

Liver and Onion

2 lbs. Kosher calves liver or other livers can be substituted
3-4 tbsp. oil
2 large sweet onions cut in rings
1/2 cup all-purpose flour, divided 1/4 cup to dredge liver, 1/4 cup to cook onions later in recipe
1/4 cup water
1/2 tsp. Kosher salt to taste
1/4 tsp. freshly ground black pepper to taste

Mix 1/4 cup flour with salt and pepper. Dredge liver slices in the flour. Set aside.
Heat oil in large skillet on medium high heat. Add onions and saute till transparent. Remove from pan. Set aside.
Lower heat to medium low. Brown liver on both sides. Do not overcook. Remove from pan. Set aside.
Put onions back in pan and add 1 tablespoon flour.and little water and stir. Scrape up any bits of meat and mix in with the gravy. Use your judgment and add up to 1/4 cup of flour, a tablespoon at a time, and up to 1/4 cup of water, a little at a time, stirring constantly, until you achieve a gravy consistency. If it looks too thick, add a little water. If too thin, add a little flour. Once you achieve desired consistency, lower heat and cook for about 5 minutes.
Then add liver back to pan and cook for about 5+ minutes. Judge if it is done by cutting into liver. Liver should look slightly pink in the center.

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