Dredge sliced liver in seasoned flour.
Brown liver on both sides in oiled skillet over medium high heat.
Place onions on top of liver in skillet.
Dissolve bouillon cubes in hot water, pour on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a thin gravy.
mbine flour, salt and pepper in bag.
Slice the liver into 1
nch) frying pan.
Saute onions in 4 tablespoons of margarine
Rinse liver and place on waxed paper.
Saute onions in butter with sage.
Cut calf liver into thin strips.
Combine flour, salt and pepper.
Coat liver with mixture. Add to onions.
Cook over high heat for 5 minutes, stirring constantly.
Put liver on warm serving platter.
To pan, add minced parsley, beef stock and dry wine.
Cook 1 minute, stirring in all the brown glaze from bottom of pan.
Pour over the liver and onions.
Serve immediately.
Soak liver 30 minutes before cooking in salt water.
Rinse well.
Dip in flour and place in iron skillet which has been preheated with shortening.
Brown on both sides.
Add slices of onion to top of liver and pour 3 cups of water over.
Turn heat to simmer liver and onions; cook until onions are done and you have a good thick brown gravy.
Mix flour with salt and pepper.
Coat liver with flour mixture.
Brown in Crisco.
Then in deep baking dish, arrange liver and onions in layers.
Brown remaining flour until dark brown.
Add to liver and onion and pour in bouillon, dissolved in water for gravy.
Bake in oven 1 1/2 hours at 300\u00b0.
Salt to taste.
Place beef bouillon in pan with water.
Slice and saute onions until golden brown.
Push aside and cook liver lightly on both sides.
Do not overcook.
Weigh liver and onions.
Combine flour, sage, salt, paprika and cayenne in large plastic bag; set aside.
Heat Crisco shortening or oil in skillet on medium heat.
Add onion and garlic; saut until onion is tender.
Push to one side of skillet.
Add liver.
Fry liver for 6 to 8 minutes or until no longer pink.
Stir together liver and onions.
Sprinkle with parsley.
Add wine or chicken broth and lemon juice.
Cook, stirring constantly, 1 to 2 minutes.
Makes 4 servings.
0 inch skillet.
Add onions and cook over moderate heat, for
Liver.
Defrost the liver and soak in cold water for
Gently rinse liver slices under cold water, and place in a medium
Cut liver in smaller slices (if desired).
Cover liver with flour; add butter to frying pan and place liver in pan.
Brown on both sides; add oregano and lemon.
Add water to cover liver; slice onions and place on top of liver.
Add salt and pepper. When water cooks down to gravy consistency, it's done!
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
Heat remaining butter in a medium skillet over medium heat
Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Coat with mixture of flour, salt and pepper.
Place bacon and onion in a 2-quart casserole.
Cook in microwave, covered, on Full power for 8 to 10 minutes or until bacon is almost crisp.
Remove bacon and onions.
Add liver to bacon fat.
Cook on Full power for 5 to 7 minutes or until liver is no longer pink.
Turn liver over halfway through cooking time.
Put onions and bacon on top of liver.
Cook on Full power for 1 minute or until heated through.
In hot oil, cook onions 10 to 15 minutes, until very tender, stirring often.
Remove onions to platter; keep warm.
Cut liver into 4 portions.
Coat liver with flour.
In same skillet, over medium-high heat, in 2 tablespoons oil, cook liver 4 minutes or until browned on both sides, turning once.
Place liver on onions. Serve hot.
at.
Add onions, 1/2 teaspoon thyme and 1/2 teaspoon
Season liver with salt and pepper.
Preheat skillet over low heat for 2 minutes.
Add butter and melt.
Saute onions until tender.
Add liver and brown about 2 minutes per side.
Add mushrooms with liquid to liver and onions.
Simmer, covered, over low heat for 10 minutes.
Add sour cream and Worcestershire sauce. Gently stir and heat until hot, about 4 minutes.
Makes 4 to 6 servings.
combine flour, pepper and salt.
Dredge liver in flour mixture.
Cut liver in small serving size pieces.
Salt and pepper pieces.
In a 12 inch skillet heat vegetable oil.
Make sure it is good and hot (I use medium high).
Lightly roll pieces in flour.
Saute in hot oil till brown on one side, turn and brown the other side.
About 4 minutes per side.
Remove from skillet and keep warm.
Add onions to skillet and fry about 5 minutes till crisp tender.
Put onions over liver and serve.