I have been making this recipe from “Betty Crocker Cooking for Two” since I’ve been married – it comes out perfectly. My husband said today – “the liver’s go-o-o-o-od”. I can only buy it locally frozen in packages that serve 4; he cuts the package in half for me while still frozen. Don’t overcook liver, it gets tough as shoe leather – I usually find 10 minutes is enough.
Baby Beef Liver and Onions
2 medium sweet onions -- sliced
½ pound beef liver -- 1/2" slices
bacon fat or (lard or shortening)
Peel and slice onions. Cook in hot bacon fat until golden. Cover and cook slowly until tender. Remove to warm plate and keep warm.
Dip the slices of liver in flour. Brown in hot bacon fat. Season. Cook over low heat 10-15 minutes, turning once. I add a tablespoon or 2 of water before covering.
Serve hot, topped with onions.
2011 Cost: $1.31 or 66¢ per serving
Per Serving: 204 Calories; 5g Fat (20.3% calories from fat); 24g Protein; 16g Carbohydrate; 2g Dietary Fiber; 402mg Cholesterol; 86mg Sodium. Exchanges: 2 1/2 Lean Meat; 1 1/2 Vegetable.