Submitted by Tina's Recipe Box
on Saturday, December 01, 2007
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Makes:
6 servings
Prep Time:
15 minutes
Cook Time:
35 minutes
Ready In:
50 minutes
My Mom use to say, you can not 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.
Ingredients
2 pounds liver sliced thinly
2 large onions
small small amount of flour for dredging
oil for browning and sauteing
red pepper and salt
Directions
Add oil in a medium saucepan and sauté the onions. 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. Mix in the onions and add enough water to make gravy; cook about 5 to 8 minutes more. Serve over rice or creamed potatoes.
