Liver and Onions

Ingredients

• Soak liver in milk for 2-3 hours.
• Drain the milk and pat the liver dry with paper towels.
• In a skillet using medium high heat, add the oil and saute the onions until golden brown.
• Remove the onions from the skillet and set aside.
• Mix together the salt, pepper, garlic powder and onion powder.
• Season the flour the 2 tbs of the spice mixture, then season the liver on both sides with the remaining spice.
• Set aside 2 tbs of the flour to make the gravy.
• Dredge the liver in the remaining flour, coating both sides.
• Add the remaining oil to the pan and saute the liver on both sides, about 3 minutes per side.
• Remove the liver from the pan and set aside.
• Add the set aside flour to the pan and using medium heat, whisk until a smooth paste forms.
• Slowly add the chicken stock and continue to stir until a smooth gravy forms. If mixture gets too thick add more stock.
• Stir in the Worcestershire  sauce, then add back the liver and onions to the pan and cook for  another 5-7 minutes.
• Serve with mashed potatoes and a asparagus.