EASY LIVER AND ONIONS
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
Beef liver, 16 oz, rinsed & patted dryWheat flour, white, all-purpose, enriched, calcium-fortified, .25 cup Onions, raw, 1 medium, slicedCampbells French Onion Soup, condensed, 10.5 oz, one can, undiluted.
Prepare non-stick pan with a little cooking spray and turn to medium heat.
Dredge liver in flour and shake off excess, brown on both sides in pan. When browned, add onion slices and can of onion soup, and finish cooking, about 15 minutes or until done just slightly pink in middle (do not over-cook!).
The soup makes a nice gravy, thin with a little water if desired. Serve with red potatoes and peas.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user PRETZELOGIC.
Dredge liver in flour and shake off excess, brown on both sides in pan. When browned, add onion slices and can of onion soup, and finish cooking, about 15 minutes or until done just slightly pink in middle (do not over-cook!).
The soup makes a nice gravy, thin with a little water if desired. Serve with red potatoes and peas.
Serving Size: Serves 4
Number of Servings: 1
Recipe submitted by SparkPeople user PRETZELOGIC.
Nutritional Info Amount Per Serving
- Calories: 1,196.4
- Total Fat: 25.8 g
- Cholesterol: 1,800.2 mg
- Sodium: 1,012.1 mg
- Total Carbs: 68.6 g
- Dietary Fiber: 3.8 g
- Protein: 138.3 g
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