Liver & Onions
April 22, 2022 • 0 comments
Don't forget to invite Grandpa & Grandma for supper! Ask Grandma if she has any other recipes from her childhood that she could share with you.
- Prep Time:
- Cook Time:
- Servings: 2-3
Ingredients
- 1 Pound Beef Liver
- 2 Medium Onions, thinly sliced
- 2 Cups Flour (We use a gluten-free mix)
- 1 1/2 tsp. Salt
- 1/4 tsp. Black Pepper
- Coconut Oil, enough to have a thin layer coating the bottom of your skillet
Directions
- Slice liver 1/4 - 1/3 inch thick while liver is still slightly frozen.
- In a gallon bag add: flour, salt, and pepper.
- Fry onions in oil till golden brown; remove from pan and place on a paper towel lined plate
- Flour liver and fry on medium heat (put more oil in the skillet if needed), fry until brown on bottom and flip and brown on the other side.
- Put liver in a pan, put onions on top, place pan in oven to keep warm if doing more than one batch. Add more oil between each batch as needed.
- Enjoy!
*Here's a non-breaded version of liver and onions that Corbin actually enjoys even more:
Saute onions first with butter, bacon grease, or coconut oil. Place on the side. Gently fry whole liver slices (they come as nice thin, long strips from the butcher) in your choice of fat. Season each side with salt, pepper, and a little garlic powder. Do not overcook! They should still be pinkish/red in the middle. Serve with plenty of onions and homemade ketchup!
