Liver & Red Onions w/Grits



1/4 cup flour

1/2 tspn salt

1/2 tspn pepper

1 cup beef stock

2 tbspn butter

1/2 tspn oil

1 tbspn cornstarch

1 lb beef liver


2 cups thinly sliced red onions

2 tbspn butter

1/2 tbspn oil

Quick Grits for side dish


Slice the liver into strips
In a zip bag, combine salt, pepper, flour, liver strips, and shake the bag to coat the strips then set aside.
Melt 2 tbspn of butter, and oil in a skillet, then add onions and cook until tender and translucent. Transfer to a side dish and sprinkle with, salt and pepper.
In a medium skillet, add 2 tablespoons butter,  oil, liver and cook about 5 minutes until brown.
Remove the liver from skillet and set aside.

Mix cornstarch and beef stock first, then pour in skillet to deglaze the pan and reduce liquid until you have a thickened gravy.

You can either take the liver and onions and mix in the skillet with the gravy or plate the liver and onions (on top of grits) then pour gravy on top

Prepare grits according to directions canister