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Smothered Liver And Onions

Yield 4 servings


  • 1 pound thinly sliced calves' liver
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup all-purpose flour
  • 2 medium onions, thinly sliced
  • 1/4 cup bacon drippings
  • 1 cup water

How to Make It

  1. Sprinkle liver with salt and pepper; dredge in flour. Set aside.

  2. Sauté onions in hot bacon drippings in a large skillet until tender. Remove onions, reserving bacon drippings in skillet.

  3. Cook liver in drippings over medium heat until browned on both sides; top with onion slices. Add water. Cover; simmer 20 minutes or until liver is no longer pink.

  4. Transfer liver and onion slices to a warm serving platter; pour pan liquid over top. Serve immediately.

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