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"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Luby's Cafeteria Beef Liver and Onions Recipe

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This recipe for Luby's Cafeteria Beef Liver and Onions is from Our Family Recipes, 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 ¼ lbs beef liver sliced ¼-inch thick
2 TBSP butter
1 large onion in ¼- inch slices
½ tsp seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 TBSP vegetable oil
Directions:
Directions:
Soak liver in cold salty water for 15-20 minutes.

Meanwhile, in 10-inch skillet, melt butter over medium heat. Add onion slices and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle with salt. Keep warm.

In a shallow bowl, whisk together milk and eggs until well blended.

In a separate shallow bowl, place breadcrumbs.

Rinse liver under cool running water. Pat dry with paper towels. Dip into milk mixture, then into breadcrumbs, coating evenly.

Heat oil in large skillet over medium heat. Add liver pieces and cook for 2 to 3 minutes on each side until cooked through. Serve topped with onions and gravy.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
20
Personal Notes:
Personal Notes:
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