Prep 2 hrs
Cook 30 mins
Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)
- 2 lbs beef liver (rinsed well under cold water, can use more liver)
- milk (to cover the liver completely, about 2 cups)
- 3 -4 tablespoons butter (or use oil)
- 3 large onions (halved then thinly sliced, can use as many onions as desired)
- 2 teaspoons sugar (use white or brown sugar)
- 1 1⁄2 cups flour (might need a little more)
- 1 1⁄2 teaspoons seasoning salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 2 -3 tablespoons oil
- Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
- Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
- Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
- In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
- Drain the liver over a strainer (make sure to drain well).
- Coat each piece of liver in the flour mixture then place on a plate.
- Heat 2-3 tablespoons oil in skillet over medium-high heat.
- Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
- Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
- Serve the onions with the liver.
I cook the onions and the liver in the bacon fat that I cook first.
Can't tell you how long ago I'd saved this recipe to try. Finally made it last night and DH hasn't stopped raving about it. The milk soak really made a differance. I made this just as directed except I did fry chopped bacon and used the grease from that to fry the onions and it has to be the best liver and onions I've ever had. Forgot that I wanted to try the cayenne pepper - but hey, it was still perfect. None of that sharp taste you usually get from liver. I served with Salt Potatoes New York Style and my pan roasted brussel sprouts and it was perfect. Thanks for posting.
This an excellent liver recipe. Just make sure not to overcook, like my, Mom....and maybe yours