LIVER & ONIONS WITH GRAVY
When we were first married my husband didn't care for Liver & Onions, his mom, bless her heart, cooked it to death and it was like shoe leather. Needless to say he found that liver if it was just a little pink was tender and tasty. Another convert to Liver & Onions.
Provided by Marsha Gardner
Categories Beef
Number Of Ingredients 8
Steps:
- 1. Fry bacon, drain on paper towels; set aside. Cook onions in bacon drippings until slighlty carmelized. Remove with a slotted spoon to a bowl; set aside.
- 2. Mix flour with salt and pepper, dredge liver in mixture. Fry Liver in remaining bacon drippings for about 1-1 1/2 minutes per side. Remove liver and set aside.
- 3. Add onions and water to drippings in the pan, cover and simmer until gravy is as thick as you like. Add 1 teaspoon gravy master or kitchen bouquet for color. You can add a little more water if necessary to prevent sticking.
- 4. Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
- 5. I serve with mashed potatoes and a slice of bacon.
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