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Liver and Onions


  • 1 lb. beef liver (I prefer calf liver)
  • 1/2 cup flour
  • 1 Tbsp. vegetable oil
  • 2 Tbsp. butter or margarine
  • 1 onion, thinly sliced
  • 1 Tbsp. brown sugar
  • 1 Tbsp. vinegar
  • 1 tsp. soy sauce
  • 1-1/4 cups hot beef broth
  • 1 Tbsp. corn starch


Dredge liver in flour. In a large skillet; heat oil and butter. Add liver and cook until almost cooked on both sides. Place liver in a casserole dish and keep warm. Add onions to the skillet. Saute until translucent. Add brown sugar, vinegar, soy sauce and beef broth. Bring to a boil. Mix cornstarch with a bit of water and slowly blend into the onion mixture. Cook for 2 minutes. Pour sauce over liver in the casserole dish and bake in preheated 350 degree F oven for 1 hour or until done.

Serves: 4

By Connie from Cotter, AR


Liver and Onions

Sounds terrific. Love pork, beef and especially chicken liver. When we were kids, we were told to eat our liver. Tt was good for us. Now that we're "old", we aren't supposed to touch the stuff. My husband recently had a heart attack. He is doing just great but liver is not on the table any more. As he says, all the good stuff is gone! Enjoy occasionally while you can. (12/01/2007)

By Judy from Wis

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