Liver and Onions2007-12-01
- Course: Main Dishes
- Yield : 6
- Servings : 6
- Prep Time : 15m
- Cook Time : 35m
- Ready In : 50m
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My Mom used to say, you can’t sit on the fence about liver, you either like it or you don’t. In our household, everyone loved it! Generally red pepper flavors better than black pepper for liver dishes.
- 2 pounds liver, sliced thinly
- 2 large onions
- Small amount of flour for dredging
- Oil for browning
- Red pepper and salt to taste
Add oil in a medium saucepan and sauté the onions. After they’re tender, remove the onions and set aside.
Season the liver with salt and red pepper to taste; dredge the liver lightly in flour. Add extra oil to the pan and brown the liver.
After the liver is browned, mix in the onions and add enough water to make gravy; cook about 5 to 8 minutes more. Serve over rice or creamed potatoes.