HOW TO GET YOUR EYES TO STOP BURNING FROM ONIONS RECIPES

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LIVER AND ONIONS RECIPE - TASTE OF SOUTHERN



Liver and Onions Recipe - Taste of Southern image

Follow these step-by-step, photo illustrated instructions for our Liver and Onions Recipe complete with a printable recipe. I know, it’s an acquired taste but, it’s certainly worth giving this old southern favorite a try. It's quick and easy and goes great with rice or mashed potatoes.

Provided by Steve Gordon

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 8

1 lb of Beef Liver
1 Onion, large, sliced
2 Tablespoons Butter
1 cup Flour
½ cup Shortening or Oil for frying.
Salt
Pepper
Paprika

Steps:

  • Place liver in a colander and drain.
  • Carefully spread liver pieces out in a pan, set aside.
  • Remove ends and skin from onion. Slice to desired thickness.
  • Heat a skillet to medium heat and add 2 Tablespoons butter.
  • Add sliced onions to the skillet.
  • Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
  • Remove onions from skillet, set aside.
  • Set up a dredge station by placing flour in a dish or bowl.
  • Sprinkle liver with Salt, Black Pepper and Paprika to taste.
  • Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
  • Add oil to skillet, let warm up for about 3 minutes.
  • Place liver slices in skillet, brown the bottom for about 3-4 minutes.
  • Flip liver slices over, let brown about 3 more minutes, do not over cook.
  • You may cut a slice of the liver to test for doneness.
  • Serve warm and Enjoy!

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