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.

Oxmoor House Homestyle Recipes,

Oxmoor House

January 1984
My Notes

Only you will be able to view, print, and edit this note.

Add Note