My mom made this dish often during the sixties and seventies, but not much later because of concerns about problems with locally raised beef livers (a long story that I think was finally answered by questions about local manufacturing involving C8) and cholesterol.
She would make it every time my older sister came home because it had been her one of her favorites as a teenager in the late 1960’s.
Why are there no pictures? Well, I am not a liver fan…
Recipe: Beef Liver and Onions
Ingredients
- Beef liver, sliced
- 3-4 Yellow onions
- 1/4 – 1/3 c.Vegetable Oil
- 2 -3 Tbsp. Margarine
- 1 c. Flour
- 2 tsp. Salt
Instructions
- In a heavy skillet (Mom always used cast iron for this recipe), melt margarine.
- Add oil.
- When hot, add sliced onions.
- Cook onions until slightly softened.
- Remove onions and set aside.
- Mix flour and salt in a dish.
- Coat liver in flour mixture.
- Place in hot skillet and brown on all sides.
- Add onions back in skillet with liver.
- Add 1/3 c. of water.
- Turn burner on low-medium, cover and simmer until well done.
