Smothered Liver And Onions

Recipe from

Oxmoor House


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


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

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

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.

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