CONTRIBUTED BY: DODIE ANDERSON (her grandmother’s recipe with white flour)
EQUIPMENT
Medium frying pan
Sharp knife to cut liver if it is not pre sliced
INGREDIENTS
6 oz/170 g very fresh beef or calves liver or chicken livers
4 Tbsp butter
1 Tbsp chopped onion
3-4 slices of crisp bacon
Optional: white flour or ground oat bran
PREPARATION AND COOKING TIME
Prep time: 15 minutes for the bacon
If you wish to cut the liver up into bite-sized pieces and roll it in flour, add 5 minutes.
Cooking time: 25 minutes
METHOD
Melt butter in a frying pan on medium heat.
Add onion and cook until translucent.
Sauté liver and cook until crisp, about two minutes on each side. DO NOT OVERCOOK or it will be tough like shoe leather!
Serve with bacon slices or break up bacon, mix it with the liver and onions in the frying pan and then serve.
Lightly salt before serving.
YIELD
1-2 servings
SERVING SUGGESTION
Serve with roasted white potatoes and grated zucchini sauteed in butter or coconut oil.
STORAGE SUGGESTION
Eat immediately!