Sauteed Liver And Onions

• 8 Tbsp. margarine
• 4 to 5 large sliced onions
• 1/4 c. flour (more if needed)
• Kitchen Bouquet
• 1 to 2 lb. liver
• 2 tsp. beef bouillon
• 2 c. hot water

1. I use a large cast-iron (8-inch) frying pan.
2. Saute onions in 4 tablespoons of margarine until tender.
3. Put onions in bowl; set aside.
4. Melt 4 remaining tablespoons of margarine in skillet.
5. Put half of flour in plastic bag; toss in liver, one piece at a time, shaking bag to coat well.
6. Saute liver in margarine until cooked to taste.
7. As each piece is done, place in bowl with onions.
8. When all of liver is cooked, dissolve bouillon in 2 cups hot water and set aside.
9. Thicken as you would any gravy with small amount of flour and bouillon hot water, until flour is used.
10. Once gravy is cooked, add sauteed liver and onions and heat through.
11. Add a few drops of Kitchen Bouquet.

margarine, onions, flour, kitchen, beef bouillon, water

Taken from www.cookbooks.com/Recipe-Details.aspx?id=468958 (may not work)