Liver and Onions

I admit I was surprised when one of my followers reached out to me directly and asked me for this specific recipe. Turns out she has always been a fan of liver and that her grandmother and mother would make it for her family. When she was diagnosed with anemia during pregnancy, her mother told her to eat more liver. Liver is high in essential vitamins, minerals, and protein so it has been a time-honored food recommended for pregnant women. One problem: most people do not know how to make it. Need a simple way to make it?  I have the ideal recipe.

Most people dislike the earthy, ferrous taste of liver or its texture. It can be bitter and can become rubbery or chewy if it’s cooked too long. This recipe cuts through the bitter taste by soaking the pieces of sliced liver in milk prior to cooking. The slices cook faster and more completely than cooking a whole piece of liver and the sweet onions caramelize to provide another layer of texture and flavor. Liver isn’t for everyone, but if you’re craving its unique taste, this is the recipe to try!

Liver and Onions

Serves 4

  • 2 pounds beef liver, sliced
  • 1 ½ cups milk (low fat, 2% or whole cow’s milk)
  • ¼ cup butter or margarine, divided
  • 2 large yellow or Vidalia onions, peeled and sliced into rings
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ¼ teaspoon fresh ground black pepper
  1. Rinse the liver slices under cold water then place in a medium bowl.  Cover the liver slices with milk and allow to sit for at least one hour.
  2. In a large skillet, melt 2 tablespoons of butter over medium high heat. Saute the onion rings until soft. Remove the onions and turn off the heat.
  3. Put the flour in a shallow dish and season with the salt and pepper. Sift with a fork to combine.
  4. Drain the milk from the liver slices and discard it. Shake off the excess milk from the liver slices. Dredge the liver slices in the flour.
  5. Heat the skillet over medium high heat. Melt the remaining butter in the skillet. Place the flour-coated liver slices in the skillet and cook until browned, about 4 to 5 minutes per side. 
  6. Add the onions back to the skillet and reduce heat to medium. Cook an additional 2 minutes. The liver slices should be lightly pink on the inside.
  7. Remove from heat and serve with boiled potatoes or a green vegetable.

Featured photo by greissdesign

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