I need to increase my iron, so the very first meal I've cooked all by myself after surgery is this!
You'll need:
Sliced beef liver
Mild onions (I used Vidalia)
Salt
Pepper
Sugar
Flour
Oil
1. Cook onions. I like lots of onions with my liver. If you're not a big fan of sauteed onions, cook a minimal amount -- enough to give flavor to the oil in the pan. Here's how:
a.) Put sliced onions in oil in a large sautee pan or chicken fryer. Set heat to medium. As the pan heats up, stir in a minimal amount of salt, pepper and sugar. You will add more salt and pepper to taste as they onions cook.
b.) When the pan reaches it's full heat (you want a faint sizzle going) cover. Check and stir onions every five minutes until they are as done as you like them. I like them carmelized, so it takes a long time for me! Add seasonings as you go.
c.) When onions are about done, especially if you want them carmelized, remove lid and cook for five more minutes. Then remove onions and put them in a covered serving dish.
2. While onions are cooking, put some flour, seasoned with salt and pepper to taste, in a container or dish. You need just enough for a light dusting on on your liver pieces.
3. Once onions are done and removed from the pan, you will probably need to add a little more oil to the pan. Bring back to medium heat.
4. An optional step is to salt the liver pieces prior to dusting them with the flour mixture.
5. Don't crowd your liver! This is why you use a big pan, and you'll probably do two or three batches. Once the liver is lightly covered in flour, place in your pan and cover. Cook the first side for five minutes. Turn with tongs, cover again, and cook the second side for 3 minutes.
6. The timing above gives you liver that is soft and brown throughout. If you like liver that is pink inside, reduce cooking times. If you like liver to be firmer and perhaps crusty on the outside, raise the temperature.
You'll need:
Sliced beef liver
Mild onions (I used Vidalia)
Salt
Pepper
Sugar
Flour
Oil
1. Cook onions. I like lots of onions with my liver. If you're not a big fan of sauteed onions, cook a minimal amount -- enough to give flavor to the oil in the pan. Here's how:
a.) Put sliced onions in oil in a large sautee pan or chicken fryer. Set heat to medium. As the pan heats up, stir in a minimal amount of salt, pepper and sugar. You will add more salt and pepper to taste as they onions cook.
b.) When the pan reaches it's full heat (you want a faint sizzle going) cover. Check and stir onions every five minutes until they are as done as you like them. I like them carmelized, so it takes a long time for me! Add seasonings as you go.
c.) When onions are about done, especially if you want them carmelized, remove lid and cook for five more minutes. Then remove onions and put them in a covered serving dish.
2. While onions are cooking, put some flour, seasoned with salt and pepper to taste, in a container or dish. You need just enough for a light dusting on on your liver pieces.
3. Once onions are done and removed from the pan, you will probably need to add a little more oil to the pan. Bring back to medium heat.
4. An optional step is to salt the liver pieces prior to dusting them with the flour mixture.
5. Don't crowd your liver! This is why you use a big pan, and you'll probably do two or three batches. Once the liver is lightly covered in flour, place in your pan and cover. Cook the first side for five minutes. Turn with tongs, cover again, and cook the second side for 3 minutes.
6. The timing above gives you liver that is soft and brown throughout. If you like liver that is pink inside, reduce cooking times. If you like liver to be firmer and perhaps crusty on the outside, raise the temperature.
