Content

• Ingredients
• To step
• Tips
• Warnings
• Necessities

Beef liver, pork liver, and chicken liver are nutritious, high in protein, iron and other nutrients, but relatively few calories. Beef liver is more tender than pork liver, especially the lighter, red beef liver from young animals. Pork liver also has a slightly stronger flavor while chicken liver is tender and has a mild flavor. Liver smothered in onions is a classic way to prepare liver.

Ingredients

Servings: 4

• 4 cups of onion, peeled and thinly sliced
• 4 tbsp. butter or margarine
• 3 tbsp. flower
• 1 tsp. herbal salt
• 1/8 tsp. black pepper
• 1 pound thinly sliced ​​beef or pork liver, veins and outer membranes removed, or 1 pound whole chicken livers.
• 3/4 cup beef stock or vegetable stock (for beef liver) or 3/4 cup chicken stock (for pork or chicken liver)

To step

1. Cook the dish for 30 minutes, or until the liver is cooked. Liver is done when it is no longer pink or red in the center.

Tips

• Most beef or pork liver you buy at the supermarket has already had the membrane and veins removed and may have been pre-cut. If it is a whole liver, then you have to cut away the outer membrane (the thickened surface) and the veins. Kitchen scissors work great for removing the veins. Cut the liver into about half a centimeter slices. Chicken livers can be cut into pieces or baked whole.
• Water can be used instead of (vegetable) stock.
• Instead of butter or margarine, you can also use cooking oil or lard for baking.
• Add extra stock or some water if all the moisture has evaporated before the liver is thoroughly cooked.
• Add chili powder for gravy with extra flavor.
• Cut the liver into 1/2-inch pieces to make it easier to remove the membrane.

Warnings

• Wash the plate containing the raw floured liver with warm water and soap before using it to serve the dish.
• To avoid splashing with hot butter or margarine, lift each floured liver segment off the plate with a slotted spoon or spatula and gently lower it into the hot pan.

Necessities

• Large skillet or frying pan with lid
• Skimmer
• Large bowl or shallow pan
• Come on
• Plate
• Measuring cup and spoons
• Knife and scissors if the liver is not pre-cut.