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Kettle Liver And Onions

New.Wife's picture
Ingredients
  Bacon slices 6 , cut in 1-inch pieces
  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
  Canned tomatoes 1 Pound, stewed (1 Can)
  Tomatoes 1 Pound
  Water 1⁄4 Cup (4 tbs)
  Green peas 10 Ounce (1 Package)
  Frozen green peas and celery 10 Ounce (1 Package)
Directions

MAKING
1. Take a kettle or Dutch oven and sauté bacon. Remove from the heat and keep aside for future usage.
2. Pour off all drippings, then measure 3 tablespoonfuls and return to kettle.
3. Add onions and sauté until the ingredient turn golden.
4. Use a slotted spoon to lift out.
5. Slice the liver into 1-inch-wide strips.
6. In a paper bad, add flour, salt and pepper with the silver. Shake well.
7. In the same kettle and brown the silver. Add more bacon drippings.
8. Add in tomatoes, water and onions. Bring it to boil. Cover the pan.
9. Simmer for 1 hour or until liver. Onions are soft.
10. In the meantime, cook peas and celery.

SERVING
11. Take a serving bowl, add liver mixture, peas and celery in a ring on the top.
12. Garnish with bacon and serve hot.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
European
Course: 
Main Dish
Method: 
Simmering
Ingredient: 
Bacon
Interest: 
Everyday
Preparation Time: 
30 Minutes
Cook Time: 
75 Minutes
Ready In: 
105 Minutes
Servings: 
6

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