Slow Fried Liver And Onions.
Bacon Makes Everything Taste Better!
I was never a big fan of liver but this recipe can help make a liver dinner much more enjoyable.
You will need:
1LB of Beef or Calf's Liver
1/2 cup of bacon grease (1/4 cup grape seed or olive oil works well too)
1 large sweet onion
1TBS. garlic powder
1/2 tsp. pepper
1/2 tsp. turmeric
Slice onion into 1/4 inch slices and set aside.
Heat large skillet on medium heat and add 1/2 cup of bacon grease.
Combine seasoning in a small bowl and mix together. When the grease has melted, turn burner to low heat and add liver in a single layer to the pan and sprinkle seasoning over top of liver. Turn liver when the bottom side has a light sear. Cook other side until it has a light sear. About 8 minutes each side.
Once the liver is cooked remove liver from pan and place in a covered bowl or plate to keep it warm.
Saute onions for 3 to 4 minutes in the same skillet reusing the remaining grease in the pan, I usually remove the large chunks of fried blood before I saute the onions.
Once the onions have been sauted, pour the onions over the liver.
Serves four, I usually have mashed potatoes with beef gravy and sweet peas simmered with some dried onions, salt, pepper, and 2 TBS. of butter.
The flavor of calf's liver is not as strong as adult cow liver, I recommend trying this recipe using the calf's liver.
You can also dip the liver in egg and cover with a light coating of flour or corn starch, Panko bread crumbs, or Italian bread crumbs.