Reviewed: Sep. 11, 2012

This was a great variation from my normal. Never tried soaking in milk beforedid only soaked it long enough to cook the onions, so I was able to keep the taste the same and I don't usually use flour, I had wheat flour. I added the onions and gravy and it was delicious with rice and broccoli. I think the milk helps keep it tender which I don't have a problem with but I did notice it was more tender than usual. Family loved it.

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Reviewer:

Virtuouz1

Reviewed: Jul. 27, 2012

Excellent recipe. Soaking the liver in milk makes ALL the difference. Also, using calves liver, as it is more tender with a gentler flavor.

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Reviewer:

jane

Home Town: Dolton, Illinois, USA

Reviewed: Jul. 25, 2012

I followed it exactly BUT I decreased the quantity of liver and onion to suit my appetite. The most important thing is to soak the liver in milk. One can use a cheaper cut of liver and it will taste like the most expensive calf liver - it also takes any bitter taste out of beef or lamb liver. I have used that tip for years.

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Reviewer:

Sandra G

Cooking Level: Intermediate

Home Town: Sydney, New South Wales, Australia

Reviewed: Jul. 24, 2012

I agree with Jungman, this was rather bland but I can see why you'd want the recipe to be appealing to non-liver fans. The description you use as "bitter" is actually what I love about liver! Good recipe, though.

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Reviewer:

Tamijo

Reviewed: Jul. 8, 2012

Not big on liver, but soaking it in milk makes the difference. In addition to the onions I added in some mushroom pieces and a little chicken broth. It turned out pretty well. I'll eat this more often!

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carb eater

Reviewed: Jun. 23, 2012

followed recipe to the "t" and it was perfect! made husband very happy!!

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Reviewer:

kksmomma

Reviewed: Jun. 6, 2012

I will try it again, it's maybe the slice of my liver or something, but I think it was a little tasteless, and maybe my fault it was a little too floury tasting. One reviewer called it a good base recipe. I think that's the best description. I'll update next time.

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Yobear2k

Reviewed: May 22, 2012

This is the same way, I have been making liver for the past 30 years, the only difference is, along with the onions, I add 2 or 3 jalapeneos seeded, and cut in half lengthwise , I do not slice them so the onions will not become too spicy, also because I like to fish them out, and give to those guestst, that can really apreciate them, including myself of course.

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mabdelsayed

Cooking Level: Expert

Reviewed: May 14, 2012

The milk makes the liver great. Try buttermilk also...even better. When I use buttermilk I soak all day and periodically pour out the old buttermilk and pour in fresh. Then I use some of the buttermilk at the end to make a pan gravy. Fabulous!

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Reviewer:

tootiepiper

Reviewed: May 9, 2012

My wife used to buy Liver twice a year (neither one of us like liver) we would eat a little of it and toss the rest in the bin. When asked why? she bought it, she replied it had great Iron content. Let me say this and make it crystal clear since finding your recipe,we now have liver every "WEEK" and there are no leftovers. Thanks for sharing

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