Liver and Onions
List of Ingredients
I worked at a diner for years and this was our basic recipe. And one of the customers favorites.
1 pound calves liver (washed and drained)
2 medium yellow onions (sliced thin and separeted into rings)
2 tablespoons butter/margerine
3 tablespoons vegetable oil
1 cup flour
waterRecipe
Put the onion rings in cold water and put in the refrigerator. In a large heavy skillet on medium heat or electric skillet set on 350 degrees, put the oil and butter in the pan and let the butter melt. Flour the liver and gently place in pan. Fry on both sides till nicely browned.
Take the onions out of the water and drain on paper towels. Dredge the onions in the flour. Put in the pan with the liver and fry till almost transparent. Drain all but 2 tablespoons of the oil and butter mixture. Add enough water to cover the bottom of the pan and cook till it becomes thick. Keep adding a little water at a time till the flour won't accept anymore water and it turns into a thin gravy. Keep moving the liver around in the pan so the little bits of flour flavor the gravy.
Cook till liver is tender and the gravy has thickened. Salt and pepper to taste.
Serve with mashed potatoes, a side salad and a crusty roll.
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