This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don’t overcook!
Categories: Lunch, Dinner, High Protein, High Fiber Diet
- 2 cups all-purpose flour, or as needed
- 2 pounds sliced beef liver
- 1/4 cup butter, divided
- 2 large Vidalia onions, sliced into rings
- 1 1/2 cups milk, or as needed
- salt and pepper to taste
- <p>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.
- 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.
- 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.
Servings: 4, Calories: 744, Fat: 25.5g, Cholesterol: 722mg, Sodium: 392mg,Carbohydrate: 77g, Protein: 49.4g