IRISH LASSIE'S LIVER AND ONIONS

Irish Lassie's Liver and Onions image

Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob.

Provided by Brenda Kay Piper

Categories World Cuisine Recipes European UK and Ireland Irish

Time 40m

Yield 4

Number Of Ingredients 13

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Ingredients

1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large sweet onions (such as Vidalia®), thinly sliced
1 ½ tablespoons finely chopped green bell pepper
1 ½ tablespoons finely chopped red bell pepper
½ cup sliced fresh mushrooms
salt and black pepper to taste
¼ cup butter
1 pound calf's liver, skinned, deveined, and sliced
¼ cup all-purpose flour
2 cups cold water
2 teaspoons beef bouillon granules
1 tablespoon red wine

Steps:

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 24.9 g, Cholesterol 300.2 mg, Fat 16.4 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 8.6 g, Sodium 367.6 mg, Sugar 7 g