PERFECT PORK (24)
BREADS AND ROLLS (43)
|EVERY FEW MINUTES|
|LIVER AND ONIONS|
2 lb. liver
3 to 4 sliced onions
2-3 cloves garlic, peeled and minced
salt and pepper
olive oil, for frying
Wash liver well and remove outside membrane. Sprinkle with salt and pepper.
Heat oil until very hot. Lightly flour liver and cook in hot oil being careful not to burn liver.
Turn liver over once before removing from pan.
Sauté onions in and cook until translucent; stir in garlic. Remove onion and garlic from pan. Pour off all but 2 tablespoon oil; add 1 tablespoon flour; mix well to remove lumps.
Return onions and garlic to pan. Cook until flour is lightly brown.
Slowly stir in water to make a thin gravy. Add cooked liver and simmer 1 minute.
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