Liver and Onions

By Beszhak

Old classic Liver and onions. The wife and I can just eat up the whole 4 servings.

Ingredients

• Cup of flour season with:
• 1 1/4 Lb Calves Liver, thinly sliced.
• Salt, Pepper, Paprika and dry mustard to taste.
• 3 tsp of bacon fat. (I prefer butter)
• 2 yellow onions, sliced thin.

Preparation

Step 1

1. Dredge the Calves Liver in seasoned flour. Set aside.

2. Heat a large cast iron skillet on medium-high heat. (I use a regular non-stick skillet or a stainless skillet)
Add a tsp of bacon fat. Saute the onions until translucent, a couple of minutes. Remove the onions from pan with a slotted spoon. Set aside onto a serving dish.

3. Add a couple more tsps of fat to the skillet. Add the Calves Liver slices, working in batches. Fry until browned on both sides. Do NOT overcook.

Serve with sauteed onions.