1 pound sliced beef liver
2 Tablespoons butter, divided
1 large Vidalia onion, sliced into rings
1 cup all-purpose flour, or as needed
Salt and pepper to taste
Somehow this gives me both beauty vibes and ick vibes.
Remove liver slices from pouch and set aside to allow
for thawing.
Melt 1 tablespoon of butter in a skillet over medium heat. Separate onion rings, and saute them until soft.
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| Onion rings, though - those are always pretty! |
Remove onions, and melt
remaining butter in skillet.
In a shallow dish, season the flour with salt and
pepper and then coat the liver slices in the mixture.
When the butter has melted, turn the heat up to
medium-high, and place the coated liver slices in the pan. Cook until brown on
the bottom. Turn, and cook the other side until browned. Add onions, and reduce
heat to medium. Cook a bit longer to taste.
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| Served for my dad's birthday with some pumpernickel bread, another one of his favorite foods. |
My Rating: 3/5 "I enjoy liver when it's dressed up a little more, but this recipe was too simple to help me get over my hesitation to eat offal. (I wish we as a current society were better about eating offal, though - it's wasteful not to.) I could have handled more seasoning or maybe some other veggie flavors in the mix. That said, I guess it wasn't as bad as I thought it would be."
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