(by Shirley McNevich)
1lb. calves' liver
1 onion (sliced)
1/2 cup flour
1/4 cup canola oil + extra for frying onions
salt to your taste
1/2 cup water
In a bowl add flour--salt each side of each piece of liver. Dip each piece of liver in the flour (both sides) to coat. In a skillet over medium heat add canola oil. Put coated liver pieces in the skillet and brown liver pieces on both sides. Add 1/2 cup water to the skillet and put a lid on the skillet--turn heat back to low. Cook until liver is done to your liking. In a separate skillet add a little canola oil and sliced onions--cook and stir over medium heat until soft and brown. When both the liver and onions are done, serve sliced onions on top of liver.
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