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Nutrition Facts
Serving Size 1 (228g) Recipe makes 4 servings
Calories 287
Calories from Fat 129		(45%)
Amount Per Serving		%DV
	Total Fat 14.4g	22%
	Saturated Fat 2.8g	13%
	Monounsaturated Fat 3.4g
	Polyunsaturated Fat 6.2g
	Trans Fat 0.2g
Cholesterol 311mg		103%
Sodium 662mg		27%
Potassium 488mg		13%
Total Carbohydrate 15.1g		5%
	Dietary Fiber 1.4g	5%
	Sugars 3.1g
Protein 23.9g		47%
detailed view... how is this calculated?

Old -School Liver and Onions

Recipe #366575 | 35 min | 10 min prep | add private note

⁽⁰⁾ RATE IT NOW Print Recipe

By: mightyro_cooking4u
Apr 18, 2009

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.

SERVES 4 (change servings and units)

Ingredients

1 lb beef liver
3 tablespoons oil
2 onions, sliced
1 bell pepper, sliced
1 teaspoon salt, to taste
1/4 teaspoon pepper, to taste
flour, enough to coat liver
2 tablespoons cornstarch
1/4 cup water
Kitchen Bouquet, enough to color to your liking

Directions

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
Add onions and peppers, saute until tender. Remove onion mixture.
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
Add liver back to pan, put onion mixture on top of liver. Simmer for 20 minutes.