Wednesday, February 8, 2012

Allrecipes - Liver and Onions

I don't like liver but I'm posting this recipe because my brother-in-law liked it so much that he says he's going to eat liver every week for the rest of his life. (GROSS!) If you like liver and onions, read on. :)

Photo courtesy of Kurtiss Dilley
  • 2 pounds sliced beef liver
  • 1 1/2 cups milk, or as needed
  • 1/4 cup butter, divided
  • 2 large Vidalia onions, sliced into rings
  • 2 cups all-purpose flour, or as needed
  • salt and pepper to taste
  1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. Note: Kurtiss soaked the liver overnight and it took out the bitter taste of the meat. If you don't want to wait, soak for a few hours. 
  2. 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.
  3. 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.

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