Beef Liver (Avg. 1 lb.)

Beef liver is one of the best and most efficient sources of iron, protein, and vitamins A & B12.  Pregnant and lactating women have been known to crave it, our depression era family members have been known to force it down our throats, and modern French restaurants have been known to make fancy dishes from what was once thought to be a peasant’s staple.  Why?  Liver is, simply stated, good for us and delicious too.  Lucky for you, it’s also available now and very economical too.  What’s the simplest way to prepare liver?  Of course, liver and onions!  Sold at fancy French restaurants at a pretty hefty number, you can do this at home for a fraction of the price (just like my Granny did): Wash and then saute liver in oil and butter in a frying pan on the stove.  Remove and set aside.  Saute sliced onions in the same pan. Remove and set aside. Add a little more oil and butter.  Heat up.  Add some flour, salt, and pepper.  Stir a lot to make a little gravy. Place the liver on a really beautiful plate (this is important – make it look important and appetizing for skeptical family members).  Pour the gravy mixture over the liver.  Be grateful, eat, and enjoy.