Friday, June 17, 2011

Liver and Onions (Have I mentioned I really love Jason!)

Jason LOVES Liver and Onions... it's so gross to make... frozen pizza for me :)


  • 2 pounds beef liver, sliced
  • 1 1/2 cups of milk, give or take
  • 1/4 cup butter, divided
  • 2 large Vidalia onions, sliced 
  • 2 cups all-purpose flour, give or take
  • salt and pepper to taste


  1. Rinse liver slices with cold water, and place in a medium bowl. Pour in enough milk to cover and let sit in the fridge for over an hour.) 
  2. While your liver soaks, melt 2 tablespoons of butter in a large skillet on 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 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. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Jason likes sliced potatoes with this.

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