Dill Liver & Onions
Yield
4 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | pound |
beef liver
sliced |
|
| ½ | cup |
all-purpose flour
|
|
| ½ | teaspoon |
dill weed
|
|
| ¼ | teaspoon |
black pepper
|
|
| 2 | teaspoons |
salt
|
|
| ½ | cup |
onions
minced |
|
| ¼ | cup |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 453.6 | g |
beef liver
sliced |
|
| 118 | ml |
all-purpose flour
|
|
| 2.5 | ml |
dill weed
|
|
| 1.3 | ml |
black pepper
|
|
| 1E+1 | ml |
salt
|
|
| 118 | ml |
onions
minced |
|
| 59 | ml |
butter
|
|
Directions
Mix flour, salt and pepper in a shallow dish.
Dredge liver with the mixture on both sides.
Melt butter in skillet and brown liver using medium heat.
Reduce heat, sprinkle with onion and dill.
Cover and simmer to desired done-ness.
