Best Ever Liver and Onions

Best Ever Liver and Onions

Serves 6

If you like pot roast you will love this dish!

1 beef liver (soak covered in milk for 24 hours)

6 onions, sliced into thin half moons

3 carrots, shredded

3 stalks celery, sliced thin

1 container mushrooms, sliced

2 bay leaves

½ tsp. kosher salt

½ tsp. fresh ground black pepper

½ tsp. dried thyme leaves

3 cloves garlic, minced

4 cups beef broth

½ cup flour

½ tsp. seasoning salt

1 Tablespoon olive oil

1 Tablespoon butter

Place defrosted liver in a Tupperware container and cover with milk. Let beef marinate in the refrigerator for 24 hours.  In a crock-pot add onions, carrots, celery, bay leaves, salt, pepper, thyme and garlic. Let the vegetables cook on high for 3 hours.

Mix in large Tupperware flour and seasoning salt. Warm olive oil and butter in a non-stick skillet. Pat the liver dry with paper towels and then cut into 1 inch cubes.  Add cubes to the flour and coat the liver. When the oil is hot add the liver to the skillet and let set until browned on one side and then turn them over.  Place the liver in the vegetable mixture, add beef broth and mushrooms.  

Let cook on high for 4 hours and stir mixture occasionally.

Serve over cooked rice, noodles or mash potatoes.  It will melt in your mouth!