Liver and Onions
Now, hush! Don't believe what you've been
told. My son loves this and has all his
life. Come on, give it a try!
1 pound calves' liver
3 Tablespoons butter
1 onion sliced
1 teaspoon granulated sugar (optional)
1/4 cup flour
1 Tablespoon butter
Salt and Pepper to taste
In a medium
skillet, melt one Tablespoon butter over medium heat. Stir in the sliced onions and sauté until softened. Stir in sugar and continue to cook until
onion caramelizes. Sprinkle with salt
and pepper to taste.
Rinse liver and
remove any visible membrane. Most
calves' liver comes pre-sliced but if it is not, then slice into 1/4 to 1/2
inch slices.
Heat remaining
butter in a medium skillet over medium heat.
Dredge liver
slices in flour and brown in melted butter for about 3 or 4 minutes per side. Remove from heat and season with salt and pepper to taste. Serve each slice with the caramelized onions
smothered on top. Be careful not to
overcook as it will become tough.
Serving
suggestion: A baked potato and green
beans go well with this entrée. Add crusty garlic bread if desired.
