Liver and Onions

Liver and Onions
Matt Kuitunen’s favorite
Ingredients:
4 slices of beef or calves liver thin sliced
1 large white onion thinly sliced (Sauté full slices)
1 box of button mushrooms sliced
3 beef bouillon cubes (Granulated)
½ cup of flour
1 tsp Lawery salt
Pepper
8 slices of cooked bacon (reserve the drippings
2 servings of mashed potatoes
1 vegetable side dish (Steam spinach preferred)
2 packaged of brown gravy mix
Directions:
Peel, quarter and boil potatoes until done.
When done set aside and keep warm, cream just before serving,
Mix flour, two bouillon cubes granulated, Lawery salt and pepper. Cover liver with flour mix.
In a large frying pan place bacon dripping and extra oil as needed.
Fry liver done to a dark brown.
Remove liver and make at least three cup of brown gravy with drippings flour and brown gravy mix. (See gravy recipe)
Place liver in gravy and cover with the sautéed onion.
Simmer for at least 15 minutes.
Garnish with bacon and sautéed mushrooms.
Serve with mashed potatoes, vegetables and cold buttermilk.