Liver and Onions

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IngredientsLiver and onions w Mashed Potatoes

  • 1 teaspoon unsalted butter or margarine
  • 2 tablespoons vegetable oil
  • 5 cups thinly sliced Spanish onions
  • 4 cups thinly sliced red or yellow onions
  • 1 teaspoon black pepper
  • 1 lb. calf’s liver, trimmed and cut into slices, ½ inch thick
  • ½ teaspoon salt
  • ¼ cup all-purpose flour


  1. In a heavy nonstick skillet, melt the butter and 1 tablespoon of the oil over moderate heat.
  2. Add the Spanish and red onions; cook uncovered, stirring occasionally, for 30 minutes or until browned and very soft.
  3. Season with ½ teaspoon of the pepper, transfer to a warm platter, and keep warm.
  4. Season the liver with the salt and remaining ½ teaspoon of pepper and coat with the flour.  In the same skillet, heat the remaining 1 tablespoon of oil over moderately high heat.
  5. Sauté the liver for 3 minutes on each side or until the liver is the way you like it, then arrange on the platter with the onions.
  6. Serve with a generous helping of mashed potatoes.
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