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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Reviewed: Feb. 12, 2009

This is a really good liver and onions recipe. It goes great with rice pilaf and and salad> Thanx :)

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Sean P.

Cooking Level: Expert

Home Town: San Jose, California, USA

Living In: Winter Park, Florida, USA

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Reviewed: Jan. 26, 2009

Let soak in the milk for about 3 hours, definitely does take the bitter taste out. Make sure you don't overcook, or it will get tough. Very good!

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BOBOBEARZOE

Cooking Level: Expert

Living In: Aberdeen, South Dakota, USA

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Reviewed: Jan. 10, 2009

I made this with my 10 year old daughter. She hates liver but has suffered to eat it in the past. Tonight I called it poor man steak and tried this recipe. it was great. she even asked for seconds. WOW!

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michelle

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Reviewed: Jan. 2, 2009

Just as the recipe suggests that milk takes the bitterness out of the liver which is very true, a must try.

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Mr. Cook

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Reviewed: Dec. 18, 2008

Soaking in milk very good. But all liver is best when topped with sauteed onions and mushrooms but when sauteing them add some soy sauce!!!

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kyliejo96

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Reviewed: Dec. 16, 2008

I am not a big liver eater but my husband and son loved it. I actually was able to eat a peice and it was not bad!

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jill

Cooking Level: Intermediate

Living In: Colman, South Dakota, USA

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Reviewed: Nov. 21, 2008

Since my BF is a hunter, I make venison liver and onions fairly often from an old, standard type of recipe. This time, I bathed the liver in fat-free milk for appx 6 hours. What a difference! The texture was consistently wonderful from piece to piece, and the taste was fabulous. We couldn't stop eating the liver and onions. Thanks so much for a great recipe!

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MotherLodeViv

Cooking Level: Intermediate

Home Town: Colts Neck, New Jersey, USA

Living In: Sonora, California, USA

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Reviewed: Nov. 20, 2008

I try liver once a year, trying to like it since it's so good for you . . . this recipe moved liver from the status of "unbearable" to "need to try it again." I soaked the liver for 40 minutes, and a second batch is in the fridge right now, soaking overnight. I'll try more for lunch tomorrow. I like a heavier crumb to my coated and fried foods, so I'm going to try some cracker crumbs or a batter for the next batch. Thanks for the inspiration and the milk technique!

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Paprika

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Reviewed: Nov. 10, 2008

Fabulous recipe - whole family loved it including the kids. Thank you sooo much for posting this :-)

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MandC05

Cooking Level: Intermediate

Living In: Gagetown, Michigan, USA

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Reviewed: Nov. 8, 2008

One of my favorite recipes, this is very tender. I absolutely love it.

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QUEENANNE6483

Cooking Level: Expert

Home Town: Bucyrus, Ohio, USA

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Reviewed: Oct. 31, 2008

Thank you so much. I am in heaven. This came out sooooooo perfect! This coming from someone who can and has burned water.

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Bruce

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Reviewed: Oct. 29, 2008

My husband just loves this recipe and requests I cook it often. The rest of my family, however, cannot stomach liver and this recipe still tastes like liver no matter what other reviewers state. Liver lovers will love it. If you don't like liver, this won't convert you.

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diane

Cooking Level: Intermediate

Home Town: Alvin, Texas, USA

Living In: Murphy, Texas, USA

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Reviewed: Oct. 26, 2008

It's been 31 years since I attempted making liver and onions. The first attempt failed so bad that I feared trying it again (so did Hubby!).... I tried this recipe tonight, served him a small piece to start and voila, he asked for seconds. He's very picky and would have easily shoved it away had it not worked. I soaked in milk just for about 15 minutes and that worked fine. I did sprinkle a touch of garlic salt into the onions while they cooked and added some All Season to the flour (in a bag, easier to coat). Thank you so much for this great recipe. I've regained my trust in making liver .... hubby thanks you too.

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LB

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Reviewed: Oct. 10, 2008

My husband is a huge liver and onions fan and he gave this a 4. I used calves liver and soaked it for about 10 hours. Will be making again but think I will add bacon to the onions and cook the liver in the grease from the bacon. I didn't try it because of the high calories. Can liver be more than 700 calories a serving! WOW.

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Mom of Two

Cooking Level: Intermediate

Living In: Pittsburgh, Pennsylvania, USA

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Reviewed: Oct. 5, 2008

I love liver and I always make it for myself when I get a chance (no one else in my family eats it.) This recipe is perfect. I'll never make it my old way again (no flour and oil instead of butter.) The butter added flavor and added to the creaminess of the liver, and the flour added crispiness to the liver and substance to the sauce.

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Krista

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Reviewed: Sep. 22, 2008

I used this tonight as the first time I cooked Liver and Onions. It was awesome. I didn't have any flour so I rubbed Montreal Steak Seasoning over the liver and also ground sea salt and garlic over it while it cooked. I added butter as it cooked off. It still has a bit of the liver aftertaste, but not the texture, it is more like steak now. I will definitely make this again.

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lyrica42

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Reviewed: Aug. 12, 2008

I have made this recipe many times and the milk does mellow out the liver flavor. However, not diet conscious, I fry bacon with the onions and cook the liver in the bacon drippings. Gives it a wonderful flavor.

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Joan Stroud

Cooking Level: Intermediate

Home Town: Sault Ste. Marie, Ontario, Canada

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Reviewed: Jul. 26, 2008

I thought this was a great one!!! It was still super easy to make and I think the milk did make a difference. My husband tried it, but he still didn't like it.

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