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Categories:Viewed: 94 - Published at: 8 years ago
Ingredients
- flour, for dredging
- 1 teaspoon black pepper
- 12 teaspoon salt
- 3 tablespoons extra virgin olive oil
- 1 12 lbs beef liver, sliced
- 1 -2 onion, thinly sliced
- 1 cup beef broth
Method
- Place enough flour in a large bowl to coat the liver.
- Add salt and pepper.
- Slice liver and dredge in seasoned flour.
- Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
- Place sliced onions in the skillet with the liver.
- Pour beef broth on top of liver and onions.
- Cover and simmer on low until onions are tender and broth forms a nice gravy.
