LIVER AND ONIONS

LIVER AND ONIONS

6 slices bacon, 3/4 cup white onions, sliced, 1 cup whole milk, 1 pound baby calf, 1 teaspoon granulated garlic, 1/2 teaspoon cajun seasoning, 1/4 teaspoon black pepper, 1 cup seasoned flour, butter flavored shortening for frying, 1 cup cooked rice.ash liver in cold water. Get out a bowl, add the milk and liver. Make sure you add enough milk to cover the liver. Soak the liver in the milk for 45-60 minutes. Season the liver with salt, pepper, and granulated garlic, set aside. Get out a skillet, heat the skillet to medium, add the bacon. Fry the bacon until crisp; remove from skillet when the bacon cools crumble it, set aside. Roll liver in the seasoned flour. In a skillet, add about 1 inch of shortening for frying. Fry liver for approximately 2-2 1/2 minutes on each side or until the liver is no longer bloody in the core. The internal temperature of 160 degrees; remove immediately be careful not to overcook. Caramelize onions in the same skillet, remove them from the skillet. Leave shortening in skillet add about 2 tablespoons of the seasoned flour; stir together over medium heat until the flour is medium brown. Add cold water and continue to stir with a whisk until the mixture comes to a boil and all the lumps are gone. Turn the flame down to a simmer. Taste, add seasoning if needed. Simmer the gravy for 10-12 minutes. Add liver to skillet cover continue to simmer for 1 to 2 minutes, just enough time to reheat the liver. Sprinkle the caramelized onions and crumbled bacon on top serve over steamed rice.

One Comment Add yours

  1. My husband would adore this! Not my favorite, I’m sorry!

    Like

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