![LIVER AND ONIONS LIVER AND ONIONS](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjK7MeiPq5_eF2ADHB7v9KNIMI1__OP3rsc2PHbtlNYaIKjQOM2xMO-RbIIyNfnpy2t57BRMGcSwlp2rLKC0hBVjj_afSmI35r9NJDjRW78wf9TO6hd1KvixC1dAGAnzX-f2_6Oo8p686a/w240-h320/FB_IMG_1614118424662.jpg)
Ingredients
1¼ lb. liver steaks I like the steaks that are about ⅜ths of an inch thick
2 garlic cloves
6 black peppercorn kernels
1 large onion sliced
3 tbsp. canola or vegetable oil
Salt to taste
Directions
Grind the garlic cloves and black peppercorn kernels in your mortar. Add 1 tablespoon of water after you grind them to form a paste. Spread this paste onto the liver steaks, and season with salt. Set aside.
Heat the oil in a large skillet to medium heat, then add the onions and sauté very quickly for about 1-2 minutes. Set aside in a bowl.
Reduce the heat and add the liver steaks to the skillet. Cook for 4-5 minutes (depending on the thickness of the liver steaks) until the bottom sides turn a little brown around the edges, then flip to cook on the other side for 3 more minutes.
Return the onions to the skillet and stir. Keep cooking until the onions are slightly browned. Serve promptly and enjoy! I love to add some serrano peppers to the skillets while cooking the onions too. But that is a personal preference.
Enjoy !!