Kittencal's Beef Liver and Onions Recipe #268528
Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)
by KITTENCAL
2½ hours | 2 hours prep
SERVES 4
- 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
- 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.
- Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
- Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
- 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.
- Drain the liver over a strainer (make sure to drain well).
- Coat each piece of liver in the flour mixture then place on a plate.
- Heat 2-3 tablespoons oil in skillet over medium-high heat.
- 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.
- Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
- Serve the onions with the liver.
- Delicious!
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