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    You are in: Home / Southern / Calf Liver and Onions Louisiana-Style Recipe
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    Calf Liver and Onions Louisiana-Style

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    SheCooksToConquer's Note:

    I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
    2. 2
      Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
    3. 3
      In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
    4. 4
      Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
    5. 5
      Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
    6. 6
      Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

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    Nutritional Facts for Calf Liver and Onions Louisiana-Style

    Serving Size: 1 (438 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 1263.2
     
    Calories from Fat 732
    57%
    Total Fat 81.3 g
    125%
    Saturated Fat 16.6 g
    83%
    Cholesterol 797.5 mg
    265%
    Sodium 464.1 mg
    19%
    Total Carbohydrate 74.1 g
    24%
    Dietary Fiber 3.6 g
    14%
    Sugars 7.1 g
    28%
    Protein 58.0 g
    115%

    The following items or measurements are not included:

    calf liver

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