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Kettle Liver And Onions

Meat.Bible's picture
Ingredients
  Bacon slices 6 , cut into 1 inch pieces
  White onions 18 Small, peeled
  Lamb liver 1 Pound, sliced and cut into 1 inch wide strips
  All purpose flour 3 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Canned stewed tomatoes 1 Pound (1 can)
  Water 1⁄4 Cup (4 tbs)
  Frozen green peas and celery 10 Ounce (1 package)
Directions

MAKING
1) Take a Dutch oven or kettle and sauté bacon in it. Remove and set aside.
2) Pour off all drippings except 3 tablespoons. Add the reserved 3 tablespoons back to kettle or Dutch oven. Add onions and sauté until it turns golden brown in color.
3) Take a paper bag and place salt, pepper and flour in it. Shake liver strips in it to coat well.
4) Brown the strips in the same kettle or Dutch oven. Add more bacon drippings, if required.
5) Stir in water, tomatoes, onions and bring the mixture to a boil. Cover and simmer for about 1 hour or until onions and liver are tender.
6) In the meanwhile, cook celery and peas according to label directions.

SERVING
7) Spoon out the liver mixture in a heated serving bowl. Place peas and celery in a ring shape. Garnish with bacon and serve immediately.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Main Dish
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Meat
Preparation Time: 
5 Minutes
Cook Time: 
90 Minutes
Ready In: 
0 Minutes
Servings: 
6

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