Southern Style Smothered Liver and Onions
I don't eat liver and onions too often, but if I'm going to, it's going to be this recipe. It's good ol' southern cookin' I grew up w/. I don't serve it w/ anything else, but I'm sure okra, greens, cornbread, or any other southern classic would go nicely.
- 4 slice
- beef liver
- 1/2 c
- self rising flour
- 4 Tbsp
- vegetable oil
- 2 medium
- onions, sliced
- 1/2 c
- hot water
1Mix flour, salt and pepper on med. plate. Coat liver slices completely.
2Heat oil to medium in cast iron (or your favorite pan). Fry liver until both sides are browned, removing and repeating until all slices are cooked. Set aside.
3Pour out remaining oil and saute onions for about one minute. Put livers back in pan w/ onions. Pour in hot water, stir til heated through, then cover.
4Turn off heat and allow to sit for ten minutes. Spoon onto serving plate and serve family style.