"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Liver and Onions Recipe

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This recipe for Liver and Onions, by , is from A Cookbook of Patsy's Favorite 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!

Contributor:  
Contributor:  

Category:
Category:

Ingredients:  
Ingredients:  

2 Pounds Sliced Beef Liver
1 1/2 Cups Milk
1/4 Cup Butter
2 Large Onions, sliced into rings
2 Cups All-Purpose Flour
Salt and Pepper to taste

Directions:
Directions:
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions.
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.

Number Of Servings:
Number Of Servings:
Serves 4
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This was only for her, she was the only one who liked liver and onions. So she felt spoiled when she cooked it and it was only for her.

 

 

 

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