Ingredients
- Slice onions thin. Fry in bacon grease in a hot skillet over medium hot heat until soft. Remove onions and set aside.
- Combine flour, salt and pepper. Dust thin-sliced beef liver.
- Fry rapidly in leftover bacon grease (add some vegetable oil if needed) until brown.
- Flip, add onions over top of the liver. Finish frying second side.
- Remove to a hot platter.
- Stir in a little bit of the remaining flour to the grease leftover in the pan, whisk.
- To the flour, add 1/4 cup hot water, whisking until a gravy forms. Let simmer for a minute or so.
- Pour over vintage beef liver and onions on the platter.
- Serve with mashed potatoes, if desired.
- Equipment