Beef Liver With Onions
Recipe By : Threadgill's - The Cookbook ISBN 1-56352-277-2
8 4-ounce beef livers -- sliced, not frozen
1 cup vegetable oil
1 cup flour
2 tablespoons Meat Seasoning -- See recipe
2 quarts yellow onion -- thinly sliced
2 cups brown gravy -- See recipe
Heat Half the oil in a 12-inch skillet over medium heat. Add seasoning to flour. Dredge livers in flour and gently place in hot oil. Cook about 3 minutes or until meat is medium brown. Turn carefully using a meat fork or metal tongs. When livers are cooked through, remove to heated dish, add rest of oil to skillet, and cook onions until soft. Serve onions on top of livers with brown gravy.
I remember hearing Mother advise the young pregnant mothers who already had kids in the nursery school, "Eat some liver. You've gotta get your iron." There are two secrets to perfect liver: Don't overcook it, and use good brown gravy.
Garry's Home Cookin'
Eat first, ask questions later!
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