Jewish Deli chopped liver,
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!
How about sweet and sour, underdone camel liver? MMMMMMmmmmmm...
Jewish Deli chopped liver,
LOL. I would’ve gotten there first.
Also, I just can't get past the fact that it is the cow's "filter".
I’d eat a dirty water filter just as soon as i’d eat any liver.
BUT Joe, keep the recipes comming, particulary Beef, Chicken and Pork ones.
Seafood, not so much......
“Love chicken livers...”
A restaurant we loved in Agoura, CA, used to serve Linguine a la Caruso. Had a chicken liver and wine sauce. Delicious.
>>>You must add the bacon to that recipe.
Speaking of bacon... Denny’s doing a feature with bacon dishes... Bacon Meatloaf with a side of sauteed spinach with bacon & pico di gallo and some coleslaw... yum.
Remember when people were convinced that liver was good for you?
Turns out that it has only marginal nutritional benefit.
Tried this recipe last night and my husband loved it. However, I still just can’t stomach beef liver unless it’s pate.
That is too cool!
When I was a kid, my Father’s youngest sister would insist on making herself liver and onions just about any time she knew the family was coming to my Grandmother’s house for dinner. She would deliberately fry the liver until it was tough as a shoe and burnt on both sides.
I still smell burning liver to this day and even now the thought of eating it just gags me...
Can’t get past the thought that the liver is the cow’s oil filter, that it’s full of substances that aren’t supposed to be eaten, and that it tastes like a chewy mud pie.
Some grocery stores have large boxes of bacon scraps that are just right for rendering lots of nice grease, and then you’ve got some little bacon crumbs for seasoning or salads too. Gosh, I’m hungry. I love liver’n’onions, with some good gravy & mashed potatoes. But I’m doing super-strict Atkins right now and there’ll be none of that on my plate.
No offense, but I can’t use “best” and “liver” in the same sentence. *yuck*
The big problem with liver is that people fry it too long and try to cremate it. If it is dry, you cooked it too long. It should be browned on the outside and pink on the inside~~and moist.
It has to have Bacon,,,fry the bacon first and use the bacon grease to do the onions then the liver. Also, the dredge needs garlic and cayenne pepper....then use red wine to make the gravy.....oh, my,,,,good southern eatin.
When I was growing up, Thursday was Liver night at our house. My Mother was a wonderful cook, but I loathed eating Liver.
I used to eat by myself in the Family Room watching TV, so our Dog loved Thursday nights, LOL.
After the Dog died, I had to figure out new and innovative ways to dispose of the Cow Sponge.
Let’s just say that the Fossilized remains of those meals were discovered years later by my Father when he was working on the the HVAC duct work...
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