Reviewed: Nov. 3, 2009

I hate liver. I grew up hating liver. The taste use to make me throw up. This recipe has officially converted me. The milk is what does the trick. The first time I cooked it, I soaked it for more than 5 hours. The second time, because I didn't have any time it was only for 20 minutes. I couldn't eat it the second time, but the first time was absolutely delicious.

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naj

Cooking Level: Intermediate

Home Town: Seattle, Washington, USA

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Reviewed: Oct. 23, 2009

I like to cook bacon and use the fat from the bacon to cook the liver. I serve the liver with bacon and onions on top.

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PMGRATTAN

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Reviewed: Sep. 15, 2009

This was a very good recipe that made mouth water liver! It was very tender as well.

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Stephanie

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Reviewed: Sep. 14, 2009

Yummy! I like the milk soaking hint. I will make my liver this way from now on.

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kat210

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Reviewed: Aug. 31, 2009

I didn't tell my kids they were eating liver and they actually had 2 or 3 servings of this!They said it was the best steak ever. HA!This is a keeper for sure.

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HeidiMarie

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Reviewed: Jul. 25, 2009

Made this tonight. Letting the liver soak in the milk is the key. Wonderful! this recipe is so easy, you don't even need to save it. I cooked the liver approx. 3 mins. each side. I made a gravy with chicken broth, some fat from the pan and flour. I returned the liver to the pan with the gravy just before serving. I did both onions and bacon. Thanks for sharing.

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Carol C.

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Cherry Valley, Ontario, Canada

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Reviewed: Jul. 7, 2009

This recipe was delicious and so were the leftovers! Due to circumstances beyond my control I ended up marinating the liver in milk for approx. 24 hours but it still ended up very good! Everyone who ate it told me to rate it a '5'!

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SWeirick

Cooking Level: Intermediate

Living In: Bartlesville, Oklahoma, USA

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Reviewed: Jun. 22, 2009

Well, something rare happened to me about this recipe. I bought just enough liver for two dinners ( me and my whole family love it! ). The first time I made following the recipe exactly as it said to and it was wonderful! The presentation, the flavor, soooo good! So, I froze the rest of the meat for another occasion. When I made it, I don't know if it was because the liver was frozen (I followed the recipe's instructions exactly like the first time) but it was a complete disaster! The liver fell apart and it looked like ground liver; also the flavor was kind of bitter... so I do not know what I did wrong; I throw away the whole thing... but based in my first experience about this recipe IT WAS ABSOLUTLY YUMMY. Thanks for sharing! Monica.

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Colombiana

Cooking Level: Expert

Living In: Modesto, California, USA

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Reviewed: Jun. 19, 2009

I must have done something wrong because it was terrible.

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Buffie

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Reviewed: Jun. 9, 2009

Excellent, simple recipe for great liver and onions. I used beef liver (not calf) and brown sugar instead of white. Turned out great - tender and good texture. Will make again!

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fellowtraveler87

Cooking Level: Intermediate

Living In: Mansfield, Ohio, USA

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Reviewed: May 1, 2009

good recipe i followed direction then made a gravy in the pan with liver yummy no leftovers here

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diezydog

Cooking Level: Intermediate

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Reviewed: May 1, 2009

I decided to try soaking my liver in milk before cooking it. I admit, I was a bit skeptical about the whole idea. After soaking it for an hour I prepared it in my usual way. My husband, who has been eating my liver & onions for 20 years, swore it was the best liver I ever cooked. No matter how you like to cook your liver, I recommend you try the milk idea at least once.

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GRANNY61

Cooking Level: Expert

Home Town: Durand, Michigan, USA

Living In: Morrice, Michigan, USA

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Reviewed: Apr. 30, 2009

Very good....followed recipe to a T. We like liver and I think next time I won't let it soak so long as there wasn't much liver taste to it at all.

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sparkles

Cooking Level: Intermediate

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Reviewed: Apr. 14, 2009

great recipe

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Sharon

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Reviewed: Mar. 10, 2009

very good !!!

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sunday

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Reviewed: Mar. 9, 2009

This is how Grandma made her liver and onions, only she soaked her liver in buttermilk and she added a sliced Granny Smith apple or two. Really depended on what Grandma had on hand. Sometimes, she would fry it in a mixture of bacon grease and butter. So comforting. One of my favorite comfort foods.

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tat2whttrsh aka Lambchop's Mom

Cooking Level: Expert

Living In: Seattle, Washington, USA

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Reviewed: Mar. 9, 2009

I really liked this. It really does mellow out the liver flavor. DH said it didn't have enough liver flavor for him - but it didn't keep him from going back for leftovers the next day - leftovers that I was saving to take to my parents - who I also cook for. Now I need to come up with something else for mom and dad tonight!

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deathbycanon

Cooking Level: Beginning

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Reviewed: Mar. 8, 2009

Outstanding, as a "home girl" from Iowa I wasn't too sure if I would like this. My Mom cooks GREAT Liver & Onions but she must be out shopping, so I had to revert to a search on the internet. I think even SHE will love this. I know my husband and sons did!

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ReRe

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Reviewed: Mar. 2, 2009

I have always been a lover of Liver and Onions and this recipe reinforced that love. The liver was perfectly seasoned and fork tender. I would not change a thing!

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SASSYDLM

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Reviewed: Feb. 27, 2009

Delicious! But if you like gravy with your mashed potatoes take a can of beef broth with two tablespoons of cornstarch and add to pan after cooking onions and liver. Bring to boil, reduce heat and add liver and onions back to mixture. For about another 10 minutes or so and voilà gravy for your liver and onions! Applause!

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MATTANDERIKA

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Absolute Best Liver and Onions

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