Beef Liver With Onions
"I got this recipe from a family friend about thirty years ago. I do not know where she got it. This method of preparation eliminates the things that I find put me off about liver."
- Ready In:
- 1hr 5mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 5 -7 slices bacon (thin slices)
- 3 cups boiling water
- 1 1⁄2 lbs beef liver, thinly sliced
- 1⁄2 - 1 cup flour, seasoned with
- salt and pepper, to taste
- 2 - 2 1⁄2 cups thinly sliced yellow onions
- 1 teaspoon salt
- 1⁄4 teaspoon fresh ground black pepper
- 1⁄2 cup hot beef broth or 1/2 cup water
directions
- Fry bacon until crisp.
- Place liver in a suitable bowl.
- Pour 3 cups boiling water over liver to blanch, drain and dry.
- Dredge in seasoned flour and saute in bacon fat until lightly browned on both sides.
- Lay in greased casserole.
- Cover with sliced onions.
- Sprinkle with salt and pepper.
- Add the 1/2 cup of hot beef broth or water.
- Crumble the crisp bacon over all.
- Cover and bake at 350 degrees F for 45 minutes.
- Serve with potatoes or rice to take advantage of the gravy.
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RECIPE SUBMITTED BY
We live out on the ranch and raise our own food to a fair degree, from the garden - canning and freezing, and from the beef we raise. My wife and I have careers that are "people" oriented and we have usually had quite enough human contact by the end of the day. This combined with our rural life means that we cook for ourselves and our guests rather than dine "out". Food preparation with absolutely fresh, seasonal, and organically grown meat and produce is quite different from that using processed ingredients from the grocery.
