Grand Raid :: VTT

By Kelly M 　http://www.grandraid.com/archives/850

I like just about every southern food known to man – or to woman, as the case may be. There’s one, however, that I simply can’t stomach. It’s beef liver. I’ve tried desperately to like it, but try as I might, my efforts are in vain. To me, beef liver tastes like a piece of metal, probably because of its high iron content.

While I hate liver, my husband loves it, so I make it for him occasionally. He says my fried liver is very good, but I’ll just have to take his word for it!

Beef Liver and Onions recipe

Ingredients:

• 1 pound beef liver, sliced about 1/3-inch thick
• ½ cup flour
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ teaspoon garlic powder
• Bacon drippings
• 1 large onion, thinly sliced
• 2 tablespoons Worcestershire sauce
• ¼ cup water

Directions: Dredge liver slices in a mixture of flour, salt, pepper, and garlic powder. When flour on the meat appears pasty, dredge the slices again.

Cook liver in bacon drippings. Use oil if you don’t have drippings. When liver has browned on both sides, pour off all but 2 tablespoons of grease. Arrange onion slices on liver slices. Add Worcestershire sauce and water. Place lid on pan and continue cooking for 30 minutes, on medium-low heat.