| Total sodium per serving: 138mg |
Total calories per serving: 432 |
Servings: 4 |
Ingredients:
- 4 medium sized yellow onions
- 1 1/2 lb baby beef or beef liver, cut into serving size pieces
- 1/3 cup all-purpose flour
- 1/4 tsp black pepper
- 1/4 tsp 21 Salute or similar no salt seasoning
- Bacon grease from sodium reduced bacon (about 4 tbsp)
Directions:
1. Peel the onions and slice into rings.
2. Make the seasoned flour – put the flour on a shallow plate, sprinkle with the black pepper and no salt seasoning, mix with a fork. Set aside.
3. Place about 2 tbsp of bacon grease into a heavy bottomed skillet and heat over medium-high heat.
4. When the bacon grease is hot, add in the onion rings. Cook the onions until they are limp and golden brown, remove from the heat when a few of the edges begin to show a darker brown.
5. Empty the onion rings into a bowl and cover to keep warm.
6. Place the skillet back on the stove and add another 2 tbsp of bacon grease, reduce the heat to medium-low when the bacon grease is hot.
7. Flour the liver pieces, one piece at a time and place them in the skillet being careful not to crowd. If you have several pieces of liver, you may have to repeat the process. When all the pieces have been floured discard any of the remaining seasoned flour.
8. Cook over medium-low heat for about 5 minutes, flip and repeat on the other side. Cook until there is no or very little pinkness in the middle of the thickest piece of liver. Once removed from the heat, the liver will continue to cook. While cooking, you may need to add a bit more bacon grease to the pan so that the liver does not burn and turn hard.
9. When the liver has cooked to desired doneness, add the onions and any juices from the onions back into the pan and cook until the onions have reheated through.
10. Serve immediately with creamy mashed potatoes and a vegetable.
Serves 4, each serving has 432 calories, 138mg sodium, 26.2g carbohydrates
Original recipe
