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LIVER AND ONIONS

MyCookbook Recipe Database
MyCookbook Member: qweavt
Recipe Category: Beef
Recipe Preparation Level: easy
    CANOLA OIL
    1 LARGE ONION, SLICED
    2 POUNDS OF CALVES' LIVER, PATTED DRY WITH PAPER TOWEL
    SALT, TO TASTE
    PEPPER, TO TASTE
    ALL PURPOSE FLOUR
    2 CUPS OF BEEF BROTH OR WATER

    (YOU CAN MARINADE THE LIVER IN MILK-IT MAKES IT EVEN MORE TENDER, BUT THROW AWAY THE MILK AFTER USE)

    --IN A SKILLET HEAT 2 TBLSPOONS OF OIL IN SKILLET OVER MEDIUM HIGH HEAT. ADD THE ONION. COOK, UNCOVERED, STIRRING OCCASIONALLY, UNTIL GOLDEN, ABOUT 8 MINUTES.TRANSFER TO A PLATE AND SET ASIDE.

    --ADD 2 TABLESPOONS OF OIL TO THE SKILLET AND HEAT. SEASON THE LIVER WITH SALT AND PEPPER. PLACE THE FLOUR IN A SHALLOW DISH. DIP EACH SLICE OF LIVER IN THE FLOUR TO COAT BOTH SIDES, SHAKING OFF EXCESS FLOUR. RESERVE THE FLOUR. COOK LIVER UNTIL THE UNDERSIDE IS BROWNED, ABOUT 3 MINUTES. TURN AND BROWN THE OTHER SIDE, ABOUT 3 MORE MINUTES. TRANSFER TO A PLATE. RETURN THE ONIONS TO THE SKILLET. SPRINKLE WITH 2 TABLESPOONS OF THE FLOUR AND STIR WELL. STIR IN THE BROTH AND BRING TO A SIMMER. RETURN THE LIVER TO THE SKILLET AND COVER. SIMMER THE LIVER UNTIL IT IS WELL DONE ABOUT 20 MINUTES. SEASON THE GRAVY SALT AND PEPPER TO TASTE. SERVE WITH RICE.


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