This liver and onions recipe will turn liver haters into converts! It's very simple to make but the three things that will set your liver above all others are: 1) soak in milk, 2) turn the liver as little as possible when cooking, and 3) don't overcook.
Ingredients
- beef liver: 2 pound (sliced)
- ½ cups milk: 1 piece (or as needed)
- butter: 0.25 cup (divided)
- Vidalia onions, sliced into rings: 2 piece
- all-purpose flour: 2 cups (or as needed)
- salt and pepper: (to taste)
Metric Conversion
Stages of cooking
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Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness.
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Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside.
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Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
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Melt remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side. Return onions to the skillet and reduce heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste.
