How to make Southern Liver & Onions

If you've ever had a craving for an old south meal of liver and onions over rice but couldn't quite figure out where to start with ingredients; here's a simple family recipe.

Instructions

Difficulty: Easy

Things You’ll Need:

• 1lb half inch thick liver
• 2 large vandelia onions
• 1 tsp seasoned salt
• 1/2 tsp black pepper
• 1 cup + tsp flour
• 1/2 cup of crisco or cooking oil
• 1/2 cup cold water
• 1 beef boullion cube

1. Rinse liver in cold water, drain off access water, pat dry with paper towel, then sprinkle seasoned salt and pepper over both sides of liver. Shake liver in flour.
2. Peel and slice onions and keep aside
3. Heat oil in skillet on medium heat, fry floured liver for about 5 minutes on both sides. Remove liver from skillet and place on paper towel covered plate, when it is cooked to your likeness.
4. Pour oil from skillet, leaving about 1tsp for cooking onions and making gravy.
5. While remaining oil is still heating, add tsp of flour and stir into the oil until it becomes a paste and the color is brown. Add 1/2 cup of water while stirring. Let gravy boil, if it thickens continue adding small amounts of water and reduce heat.
6. Return the cooked liver to the boiling gravy and place the onions on top of the liver. At this time you can add beef bouillon or seasoned salt to your desired taste. Stir occasionally and then cover skillet.
   
   Delicious over cooked rice

Tips & Warnings

• Place flour in zip locked bag to coat liver
• Bouillon cube should be added while making the gravy for added flavor
• Simmer until onions are tender
• Add needed water slowly to liver and onion mixture if needed
• When adding flour to oil, it will thicken quick. Slowly add water while stirring