Beef Liver With Country Gravy

1. 1

   Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.

2. 2

   While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.

3. 3

   Shake till mixed thoroughly.

4. 4

   Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.

5. 5

   Reserve the flour mixture for the gravy.

6. 6

   Brown the liver in the oil on both sides, remove them from the pan and set aside.

7. 7

   Turn down the heat to low and toss in the onions and saute til clear.

8. 8

   Remove pan from heat.

9. 9

   Whip together milk and remaining flour until smooth.

10. 10

    Return the pan to the burner and turn on medium-low.

11. 11

    Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.

12. 12

    Let simmer for 2 minutes.

13. 13

    (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.

14. 14

    ,or until you see no more blood from the steaks.

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