Liver and Onions
I did a micro poll in Facebook. Who likes Liver and Onions? It was pretty close to 50/50. So this is for about 50% of you out there. And for the rest I have many more recipes for you. Liver and Onions is not a dish that I eat on a regular basis. Maybe once twice a year. But there are times when I do get a hankering for the sweet bread. The secret to cooking Liver is Not to over cook it. That makes it tough. But I telling you if you cook this right, it’s delicious. Not to mention it’s a great source of Iron.
Ingredients
- 3 tablespoons butter
- 2 large onions diced or sliced
- 2 teaspoons white sugar
- 1 pound calves livers
- 1/4 cup all-purpose flour
- 2 tablespoon butter
- Salt and pepper to taste
Directions:
- In a medium skillet, melt butter over medium heat. Stir in onion and sauté until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse the liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat the remaining butter in a medium skillet over medium heat.
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Note: Over cooking, liver will make it tough.
