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Liver and Onions

Source of Recipe


From "The Blue Willow Inn: Bible of Southern Cooking"



List of Ingredients



• 1/4 to 1/3 cup vegetable oil
  
• 1 medium onion, sliced
  
• 1/2 cup all-purpose flour
  
• Salt and pepper
  
• 1 to 2 pounds beef liver
  






Instructions



1. In a heavy skillet on medium heat add the oil and sauté the sliced onions until tender and slightly brown. Remove the onions from the skillet.
   
   
2. Pour the flour into a flat pan and mix the salt and pepper to taste into the flour. Coat each side of the liver pieces with the flour.
   
   
3. Make sure there is enough oil in the skillet to cover the bottom, add oil if necessary, and heat the oil. Place the liver in the hot oil. When the red juices are flowing from the top, turn the liver over. Add a little more oil, if necessary. Cook for 2 to 3 minutes and turn, cooking 2 to 3 minutes longer. Do not overcook because the liver will be tough. When done, remove the liver from the heat and smother with the sautéed onions.
   
   Makes 4 to 5 servings.