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Fried Liver and Onions

Fried Liver and Onions


  • 1/2 pound bacon
  • 1 pound onions, sliced
  • 1 pound baby beef liver
  • 1 cup all-purpose flour
  • 1 1/2 cups beef broth


  1. Heat oven to 200 degrees F.
  2. Fry bacon and drain, reserving bacon grease. Keep bacon warm in oven.
  3. Return 2 tablespoons bacon grease to same skillet, and over medium-high heat, saute onions until translucent; add more bacon grease 1 tablespoon at a time, if needed. Remove onions to oven to keep warm.
  4. Return remaining bacon grease to skillet. Coat liver in flour, and sear in skillet over medium-high heat, watching carefully. As soon as liquid seeps to top of meat, turn and cook 2 minutes on other side. Remove meat to oven to keep warm.
  5. Sprinkle remaining flour into hot skillet, and stir constantly until flour begins to brown, then add broth. Boil for 1 minute, then reduce heat and simmer 1 minute longer.
  6. Pour gravy over liver and onions, and sprinkle crumbled bacon on top or lay strips of bacon on top.

Yield: 4 servings

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