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!
Oh yeah!! And don’t forget the ketchup.
Oh Man!!! Now I’m hungry. REALLY HUNGRY!!! I hate you ;-)
All I can think of is the “Far Side” cartoon with the kids trying to hide from the Liver and Onions truck.
Love chicken livers, not too keen on beef.
Lord, I do absolutely LOVE calves liver. The only thing my mom and I do is instead of butter we use bacon grease (I’m from the south, so that is absolutely essential). Otherwise, perfection!!!!
You must add the bacon to that recipe.
I’d leave the house for a week.
There are some words that should never be paired together, and ‘Absolute Best’ & ‘Liver’ are THREE OF THEM!
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!
You either love it or hate it.
I love it, especially if it’s calves liver.
One major difference in mine is I render a lot of bacon down first and use the fat to cook the liver. Then I crumble the cooked bacon in with the onions at the end.
Every now and then, I get a real “hankering” for liver and onions. The restaurant with the best liver and onions in KC closed a number of years ago, Tippins.
You can still get it a few places in town, but it’s nowhere near as good...
And there’s NOTHING better than Jewish Deli chopped liver, but you simply can’t get that here in KC.
Mark
You are EVIL!!!!! How could you do this to me????? I’m salivating all over my desk!! Please stop!! ;-)
+1
How about the dry taste that you can’t get down your throat? My mother loved liver and onions and used to stuff it down our throats regularly. Well, at least the liver didn’t end up in the tail pipe of her car where my brother used to place his. LOL
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