Wednesday, January 05, 2011

Liver and Onions

Let me say first off that I know a majority of people think liver and onions are not edible. I was raised eating a lot of strange things and I'm thankful that I was!  While I won't eat some of the things I did as a kid(froglegs for example) some are still favorites....liver, brie, smoked oysters, oysters on the halfshell to name a few.

We still have a freezer full of organic local beef and in there was liver.  I was so excited when I brought the meat home and saw it!

Then I went searching for recipes and went with one with high ratings on  Totally awesome!  I highly recommend it.  I did make a gravy to go with it just with pan drippings and milk which is not in the picture:o)

  • 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


  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!

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