Friday, September 25, 2009

LIVER, ONION, POTATO SKILLET

This recipe is from my husband's late aunt.

4 slices bacon
4 medium potatoes, sliced
1/4 cup bacon drippings (or butter)
2 cups sliced onions
2 tbsp flour
1 1/2 cup beef bouillon
1 tsp salt
1/4 tsp pepper
1 lb liver (preferably frozen)

Cook the bacon in a large skillet. Drain and measure the fat. Add onions and saute until golden. Sprinkle with salt, pepper, and flour. Mix well and add the bouillon; bring to a boil while stirring. Cut the liver into 1/2-inch cubes. Add to skillet, then add potatoes. Sprinkle lightly with more salt and pepper. Cook, covered, for 25 minutes or until the potatoes are tender and the liquid is of gravy consistency. Crumble the bacon and sprinkle over the mixture.

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