Liver and Onions
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 lb. Beef Liver 2 oz. Milk1/4 c. Flour1/4 tsp. Black Pepper1/2 tsp. Garlic Powder1/2 tsp. Paprika2 tsp. Dried Parsley2 tbsp. Olive Oil2 Med. or Lrg. Cooking Onions
Soak the liver in the milk ahead (at least 1/2 hour).
Mix the dry ingredients together and sprinkle half of it on a flat tray or platter. Lay the milk soaked liver over it carefully for good coverage. Sprinkle the rest over the top evenly. Press with the back of a large spoon to make the ingredients hold firmly to the liver.
Preheat the oil on a griddle stirring the onion slices in it for even coverage. Push the onions to the side and then lay the liver over the heated surface. Cook over medium heat.
When cooked half way through turn it over and finish cooking. Do not over cook. The time will vary a little depending on the thickness of the slices. If it is tough you have definitely over cooked.
Number of Servings: 4
Recipe submitted by SparkPeople user TRICIA36.
Mix the dry ingredients together and sprinkle half of it on a flat tray or platter. Lay the milk soaked liver over it carefully for good coverage. Sprinkle the rest over the top evenly. Press with the back of a large spoon to make the ingredients hold firmly to the liver.
Preheat the oil on a griddle stirring the onion slices in it for even coverage. Push the onions to the side and then lay the liver over the heated surface. Cook over medium heat.
When cooked half way through turn it over and finish cooking. Do not over cook. The time will vary a little depending on the thickness of the slices. If it is tough you have definitely over cooked.
Number of Servings: 4
Recipe submitted by SparkPeople user TRICIA36.
Nutritional Info Amount Per Serving
- Calories: 330.2
- Total Fat: 13.2 g
- Cholesterol: 446.7 mg
- Sodium: 98.0 mg
- Total Carbs: 16.9 g
- Dietary Fiber: 1.6 g
- Protein: 34.7 g
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