-
-
My review
Absolute Best Liver and Onions
5
JSHULER43
"This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!"
Added to shopping list.
Go to shopping list.
Ingredients
45 m servings 687Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak 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.
- 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. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
You might also like
Footnotes
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
Nutrition Facts
Share
Explore more
Reviews
Read all reviews 466588 Ratings
-
-
-
-
-
Most helpful positive review
12/21/2005
I can barely force liver down usually and it's the only food I've ever found my husband won't eat. Pregnant, on a strict budget and told by my midwife I had to eat liver once a week, I despaire...
Most helpful critical review
5/12/2005
The tips in this recipe are great for making really tender liver. But the milk takes away *too* much of that liver taste that I actually like, leaving me with a pan of rather bland liver. It's g...
Most helpful
Most positive
Least positive
Newest
5/12/2005
The tips in this recipe are great for making really tender liver. But the milk takes away *too* much of that liver taste that I actually like, leaving me with a pan of rather bland liver. It's g...
12/21/2005
I can barely force liver down usually and it's the only food I've ever found my husband won't eat. Pregnant, on a strict budget and told by my midwife I had to eat liver once a week, I despaire...
8/13/2005
My dad is a huge fan of liver and onions and when mom is out of the house this is the time I can make it for him. The smell of buttery onions makes your mouth water and appretite build up! It co...
2/19/2011
Add some cold water into the leftover flour, mix it up, and then add it to the liver and onions pan, once you have removed the liver and onions. It will make a delicous gravy. Then toss the live...
1/23/2007
I absolutely loved this recipe! I added a little garlic to the pan before I fried the onions, and that gave it a really nice flavour.
3/1/2003
mmmmmm! this realy is the best recipe for liver. I had never thought of soaking in milk before. When I tried it last night it came out fantastic. It was tender, moist and delicious. Not the ...
3/7/2007
Great recipe! My husband raved about the liver. I was a little hesitant since I hadn't cooked liver in over 15 years. I used extra virgin olive oil instead of the butter.
4/18/2003
I made this last night for dinner at the request of my fiance. I have to admit, liver has never been my favorite dish, and I've never made it before, but this recipe was so easy, and it's true,...
4/25/2003
it was moist, delicious, and most of all easy easy easy!! i soaked the liver for about 30 mins, and i liked liver without soaking it in milk, but i dont think i will ever eat liver and onions ag...