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!

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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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!

Partner Tip

Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Nutrition Facts

687 calories; 48.9 g protein; 74.2 g carbohydrates; 577.9 mg cholesterol; 308.7 mg sodium. Full Nutrition

Reviews (512)

Read More Reviews

Most helpful positive review

Rating: 5 stars
12/22/2005
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 despaired. I cannot thank you enough for this recipe! I actually enjoyed it, got my husband to try it and marked liver off the list as the only food he won't eat! You're a miracle worker! I only had time to soak the liver for about thirty minutes this time, so I can't wait to try it next time, when I'll soak it all day first. Man, thank you!!! Read More
(673)

Most helpful critical review

Rating: 3 stars
05/13/2005
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 great if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk next time. Read More
(1106)
643 Ratings
  • 5 star values: 476
  • 4 star values: 124
  • 3 star values: 25
  • 2 star values: 10
  • 1 star values: 8
Rating: 3 stars
05/12/2005
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 great if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk next time. Read More
(1106)
Rating: 5 stars
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 despaired. I cannot thank you enough for this recipe! I actually enjoyed it, got my husband to try it and marked liver off the list as the only food he won't eat! You're a miracle worker! I only had time to soak the liver for about thirty minutes this time, so I can't wait to try it next time, when I'll soak it all day first. Man, thank you!!! Read More
(673)
Rating: 4 stars
08/13/2005
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 comes out delish! Just make sure not to over cook, I take it out a few minutes before its done to his likeing because it does cook while off the heat for a few moments anyhow! Calves live is the most tender, but if you marinate in milk most of the day (which I do) and not flip it more than needed you will have a nice tender liver that will melt in your mouth, well atleast cut with a butter knife *smile* Read More
(489)
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Rating: 4 stars
02/23/2011
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 liver and onions back into the pan, and simmer for a few minutes. Serve over rice. Read More
(314)
Rating: 5 stars
01/23/2007
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. Read More
(196)
Rating: 5 stars
12/21/2003
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 usual "shoeleather" quality that liver can sometimes take on. Yes I belive this recipe will convert liver haters into liver tryers. Read More
(163)
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Rating: 5 stars
03/07/2007
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. Read More
(138)
Rating: 5 stars
01/25/2004
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, the milk takes out all of the bitter taste. If it was good enough that I cleaned my plate, it deserves 5 stars!! Read More
(111)
Rating: 5 stars
01/25/2004
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 again unless im using this recipe, it was fabulous!! thank you Read More
(108)