Liver and Onions
- SERVES
- 3
- COOK TIME
- 25 Min
Liver is one of those foods that people have a love/hate relationship with - either they love it or hate it! But the key to making good liver is soaking it in milk to mellow the strong taste. And then you have to be sure not to overcook it.
What You'll Need
- 1 pound beef liver, cut into serving-sized pieces
- 1 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup vegetable oil
- 1 large onion, cut into ¼-inch slices
- 1 1/2 cup water
What to Do
- In a small bowl, combine the liver and milk and allow to stand for 15 minutes. In a shallow dish, combine the flour, salt, and pepper.
- In a large skillet, heat the oil over medium-high heat until hot but not smoking. Add the onion and sauté for 3 to 4 minutes, or until the onion is tender.
- Meanwhile, remove the liver from the milk and dip in the flour mixture, coating completely. Cook the liver with the onions for 3 to 4 minutes per side, or until the liver is browned. Remove the liver and onions from the skillet; set aside.
- Add 3 tablespoons of the leftover flour mixture to the skillet and cook for 2 to 3 minutes, or until browned; stirring constantly. Add the water; mix well.
- Return the liver and onions to the skillet and cook for 4 to 5 minutes, or until heated through.
Notes
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