Liver & Onions

11 Apr

liver and onions   Liver & Onions…..this was never one of my personal favorites, but my husband likes it and I make it for him. I don’t know if liver and onions is considered a “southern”, comfort food or not. All I can be sure of is this; it was cooked a lot when I was a child. My Mother, Beverly Jenkins Douglas, actually paid me $5 to try it when I was about 14 years old!  Tried it. Didn’t love it or hate it either. I have found that after making this for the past 31 years of marriage is this, to fully enjoy liver, you must eat it hot!  Enjoy!!


1 pound Sliced Liver

2 Tablespoons All-Purpose Flour

2 Tablespoon Shortening

1 Package of dry Onion Soup Mix ( I prefer Lipton‘s brand)

2 C. Water

1/4 C. Ketchup

1 Medium size White Onion, Sliced

Shake liver in flour in a ziplock bag. Place in skillet, along with the sliced onions, with shortening and brown. Drain off fat and add soup mix, water and ketchup. Cover and cook over low heat for 30 minutes. Stir now and then to prevent sticking. Uncover and simmer until liquid is the consistency of gravy. I add a little Worcestershire sauce at this point to make the gravy brown. Serves 4

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