Tuesday, March 27, 2007Best Liver and Onions Recipe
Best Liver and Onions
2 lb. sliced beef liver
1-1/2 cups (+/-) milk
1/4 cup butter or margarine, divided
2 large vidalia onions, sliced into rings
2 cups (+/-) all-purpose flour
salt and pepper to taste
Gently rinse liver pieces under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. This step is important in taking bitter taste of liver out.
Melt 2 tbsp. butter in a large skillet over medium heat. Separate onion rings and saute in butter until soft. Remove onions and melt remaining butter in skillet. Season flour with salt and pepper, put it in a shallow dish or plate.
Drain milk from liver, and coat slices in flour mixture. When butter has melted, turn heat up to medium-high, and place coated liver slices in pan.
Cook until nice and brown on bottom. Turn and cook other side until browned.
Add onions, and reduce heat to medium. Cook a bit longer to taste.
This recipe Makes 4 servings.
This recipe for Best Liver and Onions is courtesy of Johnny, thanks so much, you have sent us some really great tried and true recipes!