Unless you actually like liver and onions. And believe me, you will know if you do or don’t.
This is about love and hate. There is no in between.
I grew up eating this. Luckily, I married a man who did as well.
In fact he will eat liver cold in a sandwich.
I draw the line there.
I dislike messing with liver. I really do. I suspect most everyone does. So I guess that defines how much we actually like liver. If you are in our little fraternity, then this is how I prepare it.
1 pkg beef liver (about 1 lb)
salt and pepper
1 c of flour
3-4 tbsp canola oil
1 lg onion, sliced
Open the package and dump it into a colander to drain. You do not need to pound it as in the olden days, it’s very tender.
With some paper towelling, blot off the moisture as best you can.
Salt and pepper on both sides.
Dredge in flour.
Heat up about half the oil in a large saute pan.
Place all the liver in (it shrinks up a lot as it cooks).
Turn when browned, and then continue cooking until done. (usually not more than about 10 minutes)
Remove to a plate, cover and place in warm oven.
Add more oil if needed and then dump the onions in, and saute on medium, stirring often, until done and very nicely browned.
Serve alongside the liver.
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