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"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Absolute Best Liver and Onions Recipe

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This recipe for Absolute Best Liver and Onions is from Ricetti De La Familia DeRosa, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
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
Directions:
Directions:
Key: need to soak in milk, turn liver as little as possible, don’t overcook!
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. (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. Liver should just barely retain a pinkness on the inside when you cut to check. Enjoy!
Personal Notes:
Personal Notes:
Okay, so this wasn't mom's exact recipe but the memories of trying to swallow liver, no matter how mom tried to disguise it, are still vivid in my mind.

 

 

 

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