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Kettle Liver And Onions

Chef.at.Home's picture
Ingredients
  Bacon slices 6 , cut into 1 inch pieces
  White onions 18 Small, peeled
  Lamb liver 1 Pound, sliced
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Stewed tomatoes 1 Can (10 oz)
  Water 1⁄4 Cup (4 tbs)
  Frozen green peas and celery 10 Ounce (1 Package)
Directions

1. Saute bacon until crisp in a kettle or Dutch oven; remove and set aside for Step 6. Pour off all drippings, then measure 3 tablespoon-fuls and return to kettle. Add the onions; saute until golden; lift out with a slotted spoon; reserve.
2. Cut liver into 1-inch-wide strips; shake with flour, salt and pepper in a plastic bag to coat well.
3. Brown quickly in same kettle, adding more bacon drippings, if needed; stir in the tomatoes, water and onions; bring to boiling; cover.
4. Simmer 1 hour, or until liver and onions are tender.
5. While liver cooks, cook peas and celery, as label directs.
6. Spoon the liver mixture into a heated serving bowl; spoon peas and celery in a ring on top; garnish with bacon.

Recipe Summary

Difficulty Level: 
Medium
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Onion
Preparation Time: 
5 Minutes

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