Recipe by JSHULER43
"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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sliced beef liver
1 1/2 cups
milk, or as needed
Vidalia onions, sliced into rings
all-purpose flour, or as needed
salt and pepper to taste
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!!!
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.
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*
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.
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.
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.
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!!
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.
* Percent Daily Values are based on a 2,000 calorie diet.
Absolute Best Liver and Onions
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 186
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