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LIVER AND ONIONS
Main dishes · Lunch · Pan · Medium
| Category | Main dishes |
|---|---|
| Type | Lunch |
| Preparation | Pan |
| Difficulty | Medium |
| Cooking time | 60 min |
| Tags | TED AAND MARY'S COOKBOOK |
| Author | teddy statler from piedmont |
| Published on | 10/17/2026 |
| Recipe number | EN-1733 |
TAKE THE LIVER OUT OF THE PACKAGES.
MIX THE MILK AND EGGS TOGETHER IN A BOWL.
FLOUR IN ANOTHER BOWL SALT AND PEPPER TO TASTE.
PLACE THE LIVER IN THE MILK AND EGG MIXTURE THEN INTO THE FLOUR MIXTURE COVER THE LIVER WELL.
FRY OVER MEDIUM HEAT IN A PAN WITH VEGETABLE OIL ON BOTH SIDES UNTIL DONE.
COOK ALL THE LIVER THE SAME WAY, UNTIL DONE. MIX THE BROWN GRAVY UP BY DIRECTIONS ON THE PACKAGE AND SERVE WITH THE LIVER FRY THE ONIONS IN THE SAME OIL THE LIVER WAS FRIED IN.
Ingredients
| 3 | Red Onion |
| 2 PACKAGES | BEEF LIVER |
| 2 CUPS | All purpose flour |
| 3 | Eggs |
| 2 Cups | Milk |
| 4 PACKAGES | BROWN GRAVY MIX |
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