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  • Beef Liver and Onions

    1 vote
    Beef Liver and Onions
    Prep time:
    Cook time:
    Servings: 6
    by Candice Goodyear
    54 recipes
    		 >
    I know a lot of folks don't like this dish. I do with the exception to I only like it the way my momma cooked it, I paid attention to the way she cooked it needless to say. Some family traditions should not ever go away. I serve this with fresh mashed potatoes not instant and spinach and pioneer white pepper gravy.

    Ingredients

    • 2 lbs beef Liver
    • 1 1/2 cups flour
    • 1 tbsp Cajun Season
    • 1 tbsp onion powder
    • 1 tbsp garlic powder
    • 1/4 tsp paprika
    • 1/4 tsp red pepper
    • Canola cooking oil or Olive oil
    • 1 very large onion or two medium onions sliced into strips
    • 2 package white pepper gravy (or you can make homemade)

    Directions

    1. in a bowl combine Flour, Cajun season, onion powder, garlic powder, paprika and red pepper, set aside
    2. Heat skillet on medium heat with just enough oil to cover the bottom, you may need to add more as you go.
    3. when the oil is hot throw in a hand full of onion strips
    4. cut liver into medium sized portions (no longer than 4 inches long)
    5. dredge liver in flour then place each piece leaving space between them on top of the onion strips already in skillet.
    6. repeat this process until all liver and onions are cooked
    7. cook about 7-10 minutes each side being careful not to burn or cook too long as liver will be too tough to eat.
    8. (if using pioneer gravy mix, prepare this according to package direction just before all your liver is done)
    9. If making your own homemade gravy wait until all your liver is done
    10. then use the oil left in the skillet to make your gravy.

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