smothered liver & onions

8 oz raw liver
1 1/2 oz buttermilk
1/4 cup bread crumbs
1 medium onion
salt & pepper to taste
Dip meat in milk, then coat with bread crumbs. Brown in non-stick skillet. Top with sliced onion, salt & pepper, add 1/3 cup water and cook 20-25 minutes on low heat.

(notes from Laurie: keep onion at 350 – might be worth browning the onions a little longer)

Grandma’s original recipe:

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