Even some people who don't like liver, like it made this way. Calves liver is not as strong as beef liver and is more tender. This is the way my mother, Vicy, made it. It makes wonderful gravy too.
Remove any membranes from the liver. Season to taste with salt and pepper, then dredge in flour. Brown it quickly on both sides in a small amount of hot fat. Reduce heat. Add 1 cup of water flavored with bouillon. Cover and cook until tender, about 20 minutes. If the flour on the liver hasn't thickened the gravy enough, stirring in a little more will do the trick. Serve with a side of fried onions and mashed potatoes.
By Free2B from North Royalton, OH
Here are the questions asked by community members. Read on to see the answers provided by the ThriftyFun community.
Is there any way to fix beef livers without frying or throwing it out?
By Pamela S
I cook it with sliced onions in mushroom soup... makes it very tender.
Mix together with hand mixer or blender. Let stand in refrigerator for at least 24 hours. Leftovers can be frozen.
By Robin from Washington, IA
