This is a VERY old recipe that is not real clear on amounts, but you can pretty much figure out the amounts you need as you go. NOT a dish that I, personally like much, but it was a favorite of my dad's and so we had it a lot. For those who do like liver, I'm sure you'll enjoy this.
Quickly brown slices of liver on one side. Salt. Turn. Cover with thinly chopped onions. Add a dash of salt. Cover and brown at low temperature until meat is no longer pink in the middle. When tender, serve immediately.
By Robin from Washington, IA
A nutritious, hearty meal that is well suited for crockpot cooking. Check out the tips for making your own liver and onions right in the slow cooker.
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A little lift to your regular liver and onions. In frying pan heat oil at low flame. Add onions and broccoli.
Not a favorite of mine, but my dad has always loved liver and we used to have some for him on a regular basis. This really makes me think of my childhood years.
When we want to have beef liver, I cook it with onion soup mix. First you dredge the liver well in seasoned flour (salt and pepper and others if you wish to use).
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.
