Liver and Onions (photo)

Liver and Onions

Ingredients

  • 1¼ lb calves liver (be sure to use calves or veal liver, not mature beef liver), thinly sliced
  • ½ to 1 cup of flour, seasoned with
  • Salt, pepper, paprika, dry mustard to taste
  • 3 teaspoons bacon fat
  • 2 yellow onions, sliced thin

Method

1 Dredge the calves liver in seasoned flour. Set aside.

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liver-onions-3.jpg 2 Heat a large cast iron skillet on medium high heat. Add a teaspoon of bacon fat. Sauté the onions until translucent, a couple of minutes. Remove onions from pan with a slotted spoon. Set aside onto a serving dish.

3 Add a couple more teaspoons of bacon fat to the skillet. Add the calves liver slices, working in batches. Fry until browned on both sides.

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Serve with sautéed onions (and ketchup!).

Main Ingredients

Course

Type

Cuisine