s ABSOLUTE BEST LIVER AND ONIONS ****
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s ABSOLUTE BEST LIVER AND ONIONS ****
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Instructions *** 1-19-22 growing up i often had liver, it's good for you, lots of iron.....well i have not had too much recently but decided to give it a try...the liver was much nicer than we used to get, none of those really tough spots and sliced more thinly....followed the directios here, we both enjoyed...i think the pavkage was about 12 oz so not too much... *** Rating: 4.65 stars 698 Ratings 682 Reviews 81 Photos 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! By JSHULER43 Save Pin Share Gallery Absolute Best Liver and Onions This recipe will make a liver lover out of the pickiest eaters. Recipe Summary test Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 4 Yield: 4 servings Nutrition Info Absolute Best Liver and Onions Ingredients Original recipe yields 4 servings Ingredient Checklist 2 pounds sliced beef liver 1 ½ cups milk, or as needed ¼ cup butter, divided 2 large Vidalia onions, sliced into rings 2 cups all-purpose flour, or as needed salt and pepper to taste DirectionsInstructions Checklist Step 1 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. Step 2 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. Step 3 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! I Made It Print Nutrition Facts Per Serving: 687 calories; protein 48.9g; carbohydrates 74.2g; fat 20.7g; cholesterol 577.9mg; sodium 308.7mg. Full Nutrition This recipe published with BigOven, and can be imported instantly by BigOven users. Download your free trial at www.bigoven.com.  |
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