Kittencal's Beef Liver and Onions

Ingredients

• 2 lbs beef liver (rinsed well under cold water, can use more liver)
• milk (to cover the liver completely, about 2 cups)
• 3-4 tablespoons butter (or use oil)
• 3 large onions (halved then thinly sliced, can use as many onions as desired)
• 2 teaspoons sugar (use white or brown sugar)
• 1 1/2 cups flour (might need a little more)
• 1 1/2 teaspoons seasoning salt
• 1 teaspoon garlic powder
• 1 teaspoon ground black pepper
• 2-3 tablespoons oil

Directions

1. 1

   Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.

2. 2

   Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.

3. 3

   Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.

4. 4

   In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.

5. 5

   Drain the liver over a strainer (make sure to drain well).

6. 6

   Coat each piece of liver in the flour mixture then place on a plate.

7. 7

   Heat 2-3 tablespoons oil in skillet over medium-high heat.

8. 8

   Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.

9. 9

   Add the onions back to the skillet to heat through and combine with the browned bits in the pan.

10. 10

    Serve the onions with the liver.

11. 11

    Delicious!