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Threadgill's Beef Liver with Onion

List of Ingredients

Beef Liver with Onions

8 4-ounce beef livers, sliced,
2 tablespoons Meat Seasoning not frozen
1 cup vegetable oil
2 quarts yellow onion,
1 cup flour thinly sliced
2 cups Brown Gravy


Heat half the oil in a 12-inch skillet over medium heat.Add seasoning to flour. Dredge livers in flour and gently place in hot
oil.Cook about 3 minutes or until meat is medium brown.Turn carefully using a meat fork or metal tongs.When livers are cooked
through,remove to heated dish,add rest of oil to skillet,and cook onions until soft. Serve onions on top of livers with brown gravy.
Makes 8 servings.

I remember hearing Mother advise the young pregnant mothers who already had kids in the nursery school , “Eat some liver.
You’ve gotta get your iron.” There are two secrets to perfect liver: Don’t overcook it, and use good brown gravy.


Recipe