Ingredients
-
1
-
4
-
1
-
1
-
1/4
-
1/4
-
-
-
-
-
-
-
-
-
Directions
Liver and Onions,I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the “recipe” – which by the way until now has never been written down.,This is almost like mom used to make. I think the butter makes the difference. I added a little parsley to the onions, a few minutes before they were done. Try it if you like parsley. I haven’t had liver and onions this good in many years!,I enjoy Liver & onions and I like it done simply like your recipe. I added mushrooms and din’t use any butter – just a spray of “No Oil” it was still delish
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Steps
|
1
Done
|
Slice and Cook the Onions in Fry Pan, Using Butter. Set Aside, and Keep Warm. |
|
2
Done
|
Combine the Flour, Pepper and Salt, Mix Well. |
|
3
Done
|
Coat the Liver Thoroughly in the Flour Mixture. |
|
4
Done
|
Cook in Butter Over Medium Heat, Turning Once - Depending on Thickness, About 5 Minutes Per Piece. I Always Keep Them Warm in the Oven, Set on It's Lowest Heat, Until All the Liver Is Cooked. |
|
5
Done
|
When All Done, Reheat the Onions in Remaining Butter. |
|
6
Done
|
Serve the Onions on Top of the Liver. |
