Don’t make that face! This is nice liver and onions, not the shoe sole variety some of us grew up eating. It is loaded with vitamins and flavor. I promise you won’t need a jackhammer to cut the liver.
Many years ago I worked for a lady who had been a cook in the Army during WWII. The days she had liver and onions as a lunch special were very busy because so many people liked it. No matter how much she had prepared it usually ran out before the lunch rush was over. I named the recipe after her cafe.
• 2 lb. package of beef liver, sliced ½ inch thick and trimmed
• 2 large white or yellow onions, sliced and separated into rings
• 4 slices of thick bacon
• ½ cup of milk
• 1 cup or so all purpose flour
• 1 teaspoon of salt
• ½ teaspoon pepper
• 1 teaspoon dry beef bullion
Fry the bacon until crisp, remove from the pan and crumble. Set aside. Fry the onions in the bacon fat until browned. Remove from pan and set aside.
Add salt and pepper to the flour in a shallow dish. Put the milk in another dish. Dip each slice of liver into the milk, let it drain a second and then into the seasoned flour to coat. Fry the liver in the hot bacon grease for a minute or so, turn once and brown the other side. Do not overcook or it will be tough. Lay the slices of liver in a baking pan. Sprinkle the crumbled bacon over the liver.
Mix the remaining seasoned flour into the bacon grease and make a thin to medium roux using the leftover milk. You can add some butter if there is not enoough bacon grease left in the pan. Add the onions to it and some water if needed. Add the beef bouillon. When it is thick enough pour it over the slices of liver and the crumbled bacon. Cover the baking pan tightly with aluminum foil. Bake in a 350 degree oven for about 45 minutes.
Serve with mashed potatoes with the onion gravy spooned over, a vegetable such as peas and carrots and bread and butter.