Sunday, December 6, 2015

Liver and Onions

I always loved liver, even as a child. I've always had ketchup on it and still love it that way. The onions were slowly caramelized in the pan before adding the floured liver slices. I kept adding oil to the pan so it wouldn't dry out and scorch the meat. This time I managed to turn it over and remove from the pan while the centre was still a bit pink. Perfect!

Mashed potatoes with butter and salt and steamed broccoli finished with salt and olive oil. A wonderful winter meal.

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