Arthur Gained A Heart With This Beef Liver Smothered With Onions
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This is a new dish that anyone should try. I didn’t expect that I would love it, but I did. It has the right flavors that brought out the natural flavor of the beef liver. Even my friends who didn’t eat liver enjoyed this recipe and even recommended it to their other friends. I believe you would too.
Our friend over at The Southern Lady Cooks has this to say about this recipe:
“I love liver and onions! I like just about any kind of liver, too. When I was a child I would not eat it at all but now I like it. Beef liver smothered in onions is a favorite at my house.”
I hated liver. The only liver that I would eat was chicken’s; and that’s because it’s soft and doesn’t have that weird texture unlike when you eat pork liver. When I tasted this for the first time at my friend’s house, I fell in love. The beef liver was so soft and it melted in my mouth!
Ingredients
1 pound Skylark beef liver
3 – 4 tablespoons bacon grease
1/2 teaspoon Morton salt
1/4 teaspoon McCormick pepper
1/4 teaspoon McCormick garlic powder
1 – 2 large onions, peeled and cut into rings
1/2 cup Gold Medal flour
1 cup water
Instructions
Put the flour into a shallow dish and add salt, pepper, and garlic powder. Mix well.
Add grease to skillet and have it hot.
Dredge liver in flour and fry on both sides until brown.
Sprinkle onion rings on top of the liver in the pan and add about a cup of water.
Cover and simmer until beef it tender about 7 or 8 minutes.
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Quick Tip: Serve with a side dish of green salad.
Thanks again to The Southern Lady Cooks for this amazing recipe.
One Comment
I love liver and onions will eat it occasionally but it’s organ meat and I have gout attacks so it’s very limited like red meat.