Posted on 04/01/2011 12:10:17 PM PDT by JoeProBono
Ingredients 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
Directions 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. (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.
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. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
If I can erase the memory; I will try it.
LOL That’s why it was on our weekly menu.
That’s better; a nice pretty picture helped. thanks.
“The big problem with liver is that people fry it too long...”
Bingo! Sear for 30-45 seconds per side and slap it on a plate. Any more than that you may as well toss it out.
You forgot one important ingredient...
Bacon Grease to fry in.
“Love chicken livers, not too keen on beef.”
I never eat animal organs, only muscle tissue(meat). Chicken livers are great for catfish bait.
Joe, You’re one sick puppy!
That's EXACTLY how I eat it.....yummy!
Same recipe for venison steaks.
Milk is a tamer of wild game!
When my Mom cooked liver and onions for dinner, I had a peanut butter and jelly sandwich! My kids thanked me for never cooking that stuff!
(I’ll be nice and call it stuff!)
Forget it. Just go to the Cross Keys Diner, near Gettysburg. They put gravy on it. It’s the best liver and onions I’ve ever had.
Calf’s liver is the liver of choice. Much more tender than beef liver.
I was agreeing with you until you got to the .... mustard?!!!
Dude...
1. Melt 1-2 tablespoons of unsalted butter in frying pan. Place onions in butter, salt and cook over low heat.
2. Dip liver slices in Russian/French/California dressing and place in single layer in pan that you can broil in. I use a foil lined 9x13 cake pan.
3. When the onions start to caramelize, broil the liver on both sides, flipping when browned. I’ve found that 1 pound of liver just about always fits a 9x13 pan.
4. I usually serve separately, let each person decide how smothered in onions they like their liver.
My mother always broiled liver. After trying it cooked that way, my wife won’t have it any other way.
Oh, bruddah...
:-)
Disclaimer: Opinions posted on Free Republic are those of the individual posters and do not necessarily represent the opinion of Free Republic or its management. All materials posted herein are protected by copyright law and the exemption for fair use of copyrighted works.