Nice recipe. Have never found a beef liver recipe that wasn't better w/calf's liver. Flour mix was a bit bland, so this time used some garlic powder and hot Hungarian paprika in the flour mix. With a bit more time, I'd try some other spices but was rushed tonight; milk soak about 30 min. but sufficient. I regard the milk soak as optional for flavor (agree with one reviewer that it sucks a bit too much of the liver flavor out), but REALLY necessary for getting the flour to stick! The "don't turn it" advice is great; I've always stirred and fidgeted with it before, which messes up the coating and mushes up the liver. TURN ONCE. Onions were great; tossed in a splash of some white wine for no reason other than I was drinking it - don't think it added or detracted! Wife thought it was very good, too. We both grew up in very different backgrounds - as huge liver fans. I used to have a pet owl growing up (really) - he liked liver, too, except RAW. Ewwwwwwww.
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Nice recipe. Have never found a beef liver recipe that wasn't better w/calf's liver. Flour mix...