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    You are in: Home / Recipes / Old -School Liver and Onions Recipe
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    Old -School Liver and Onions

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    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    mightyro_cooking4u's Note:

    This is the way my mother taught me to do liver and onions. I enjoy this with rice and grits. You can make your gravy as thick or thin as you like. I like mine kind of thick to coat the rice or grits.

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    Units: US | Metric


    1. 1
      Heat oil in skillet. Season liver with and pepper. Coat both sides of liver with flour. When oil is heated, fry liver until browned on both sides. Remove liver, set aside.
    2. 2
      Add onions and peppers, saute until tender. Remove onion mixture.
    3. 3
      Combine water and cornstarch, stir to dissolve cornstarch, add to skillet. Bring to a boil, if the mixture becomes too thick, add more water to pan. Re-season water, if needed. Add kitchen bouquet to desired color.
    4. 4
      Add liver back to pan, put onion mixture on top of liver. Simmer for 20 minutes.

    Ratings & Reviews:

    • on March 05, 2011


      This is an excellent way to prepare liver My family really enjoyed it this way. The gravy was great over mashed potatoes. Served with stewed tomatoes and it was one meal to remember for my family of liver lovers!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Old -School Liver and Onions

    Serving Size: 1 (515 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 673.7
    Calories from Fat 223
    Total Fat 24.8 g
    Saturated Fat 6.3 g
    Cholesterol 1099.9 mg
    Sodium 861.2 mg
    Total Carbohydrate 25.8 g
    Dietary Fiber 1.5 g
    Sugars 3.0 g
    Protein 82.3 g

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