Beef Liver With Country Gravy

Total Time: 38 mins Preparation Time: 8 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 1 lb sliced beef liver (approx. 3/8"-1/2-inch thick)
• 1/4 cup wesson light vegetable oil
• 1 medium onion, chopped
• 1/3 cup flour
• 2 teaspoons salt
• 1 tablespoon garlic powder (optional)
• 1 tablespoon pepper
• 2 1/4 cups milk

Recipe

• 1 preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
• 2 while waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
• 3 shake till mixed thoroughly.
• 4 add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
• 5 reserve the flour mixture for the gravy.
• 6 brown the liver in the oil on both sides, remove them from the pan and set aside.
• 7 turn down the heat to low and toss in the onions and saute til clear.
• 8 remove pan from heat.
• 9 whip together milk and remaining flour until smooth.
• 10 return the pan to the burner and turn on medium-low.
• 11 add the flour/milk mixture ( sauce) to the pan of onions, stir constantly, until the gravy bubbles.
• 12 let simmer for 2 minutes.
• 13 (note: i keep the milk beside the stove just in case the gravy seems too thick) turn to low, add the liver, cover and simmer for another 10-15 minute.
• 14 ,or until you see no more blood from the steaks.