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Liver and Onions

Although calves' liver may be richer, I don't buy it very often. Instead, we usually use beef liver.





List of Ingredients



• 1 pound beef liver, preferably sliced
  
• 3 large onions, sliced into 1/2-inch thick slices
  
• 1 tablespoon bacon fat
  
• 2-3 tablespoons canola oil
  
• seasoned flour for dredging liver
  






Instructions



1. Dust liver slices with seasoned flour. Quickly brown on both sides in a little oil. Remove from pan. Keep warm.
   
2. Add lots of onion slices. Stir to remove drippings and soften onions. Add 2-3 tablespoons water. Cook about 10 minutes.
   
3. Return liver to pan. Simmer 5 minutes more.
   






Final Comments


Liver is best cooked underdone rather than overdone.