Recipe

Calfs Liver With Tomatoes And Onions Recipe

	Oldgringo / All my dishes 7 months, 4 weeks ago Beef liver is a strong flavored dish but the tomatoes and onions with the seasoning salt tame this one and make it a treat with gravy, your choice of potatoes and cornbread. Prep:15m Cook:45m Servings:6	Oldgringo
	beef liver gravy

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Ingredients

3 tablespoons peanut oil

2 tablespoons butter

1 cup onion; coarsely chopped

1-1/2 lbs calf's liver; sliced thin

3/4 teaspoon Richard's Spicy Seasoning Salt; *See Recipe

1 cup flour

1 cup tomatoes, diced; drained

2 each garlic, cloves; peeled and minced

3 cups stock, beef; hot

1/2 teaspoon Richard's Spicy Seasoning Salt; *See Recipe

Directions

Heat the oil, add the butter and slowly sauté the onion until it is soft

and lightly browned. Do not allow the onion to blacken. Set the cooked onions aside.

Season the slices of liver and dredge each slice in the flour as you add it to the hot oil. Brown the liver over medium heat on each side. Beware of over-cooking since liver cooks quickly. Remove and reserve each piece as it is cooked and browned.

Add 3 tablespoons of the dredging flour to the hot oil and make a brown roux. Stir in the beef stock and seasonings to deglaze the pan. This will form a brown light gravy.

Return the liver and onions to the pan, along with the diced tomatoes and minced garlic, and cook smothered for about 5 minutes on a very low simmer.

Do not let the gravy stick or scorch.

Serve with rice, mashed or baked potatoes, vegetables and cornbread.

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