Description
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don’t overcook!
Ingredients
- 2 pounds sliced beef liver
- 1 ½ cups milk, or as needed
- ¼ cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- salt and pepper to taste
Instructions
- Gently rinse liver slices under cold water
- and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two – whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings
- and saute them in butter until soft. Remove onions
- and melt remaining butter in the skillet. Season the flour with salt and pepper
- and put it in a shallow dish or on a plate. Drain milk from liver
- and coat slices in the flour mixture.
- When the butter has melted
- turn the heat up to medium-high
- and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn
- and cook on the other side until browned. Add onions
- and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 4