How to make it

  • Heat oil in large, heavy skillet over medium heat. Saute onion until tender; remove from pan and set aside.
  • Meanwhile, blend flour, salt and pepper in bowl with resealable lid. Dredge liver slices in flour mixture, shaking off excess flour.
  • Place liver slices in hot oil and brown for 5 minutes on each side, no more - no less; too short a cooking time and the liver obviously does not get done, too much and it becomes tough and dry.
  • Place on serving plate and top with sauteed onions.
  • Make pan gravy using beef broth, adding fat and flour to what is already in the skillet in order to produce about 2 cups of gravy.

Reviews & Comments 4

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    " It was excellent "
    robin64 ate it and said...
    This is same recipe my mother passed down to me. My husband asked for it for dinner tonight so I was searching for something different. Now I see that my old stand by recipe is probably the best there is. Liver and onions with fried potatoes and homemade biscuits tonight. I can't wait.
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  • theiris 4 years ago
    Very..matter of fact 5 minutes each side. Love it and TQ for yet another great recipe. Mare
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  • windy1950 4 years ago
    Teehee... at that point in my life, I was using a lot of tupperware!! But the reason for the resealable lid was to keep flour from going everywhere because I would shake the liver pieces in the flour. I do chicken or anything else I dredge in flour the same way, but now I use resealable, zipper-closured bags instead.

    I can see now that I need to bring my recipes into the 21st century. hahaha... I have you drooling... AND you have me chuckling ;-)
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  • lovebreezy 4 years ago
    Love this. Have not had liver in a long time -- you have me drooling. Why a bowl with a "resealable lid"?
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    " It was excellent "
    momo_55grandma ate it and said...
    Luv liver and onions a fantastic dish along with a pan of fryed potatoes yum thanks high5
    Was this review helpful? Yes Flag

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