Old School Liver And Onions

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This is the way my mother taught me to do liver and onions. I enjoy this with rice and grits. You can make your gravy as thick or thin as you like. I like mine kind of thick to coat the rice or grits.

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Steps

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Heat oil in skillet.

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Season liver with and pepper.

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Coat both sides of liver with flour.

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When oil is heated , fry liver until browned on both sides.

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Remove liver , set aside.

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Add onions and peppers , saute until tender.

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Remove onion mixture.

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Combine water and cornstarch , stir to dissolve cornstarch , add to skillet.

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Bring to a boil , if the mixture becomes too thick , add more water to pan.

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Re-season water , if needed.

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Add kitchen bouquet to desired color.

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Add liver back to pan , put onion mixture on top of liver.

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Simmer for 20 minutes.

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Ingredients

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beef liver, oil, onions, bell pepper, salt, pepper, flour, cornstarch, water, kitchen bouquet