| FRIED LIVER with APPLES & ONIONS 1 ½ pounds beef liver 4 large apples 2 large onions Vegetable oil for frying Select tender beef liver. Remove any tough outer skin or fiber from blood vessel openings. (If the liver smells too strong hold it under cold running water for a few seconds to remove some of the blood.) Cut into thin serving sized portions. Peel and core four large apples, any variety. Cut into thin ¼ inch slices. Peel two large yellow onions and slice into ¼ inch rings. Stir fry the apples and onions together in ¼ cup butter until tender. Remove from the frying pan and set aside. Add enough vegetable oil to the drippings to cover the bottom of the frying pan. Heat oil on medium high until hot. Coat each piece of liver in flour and line it in the bottom of the pan. Add salt and pepper. Reduce heat and fry liver on medium, turning with a fork until each side is brown and crispy. Liver takes only about 2 or 3 minutes on each side to cook depending on how thick the meat is cut. The liver should be juicy and slightly pink in the middle but crisp and brown on the outside. To maintain crispness, serve immediately along with a generous side of fried apples and onions. |
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