ABSOLUTE BEST LIVER AND ONIONS
*they say this recipe will turn liver haters into converts.
it's quite simple really- 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) do not overcook!
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
1. Gently rinse liver slices under cold water, and place
in a medium bowl. Pour in enough milk to cover.
Let stand while preparing onions.
(I like to soak up to an hour or two- whatever you have time for.)
This step is SO important in taking the bitter takst of the liver out.
2. Melt 2 Tbsp butter in a large skillet over medium heat.
Separate onion rings, and sauté them in butter until soft.
Remove onions, and melt remaining butter in the skillet.
Season the flour with salt and pepper and put it in a shallow
dish or on a plate. Drain milk from liver, and coat slices
in the flour mixture.
3. When the butter has melted, turn the heat up to medium-high,
and place the coated liver slices in the pan. Cook until nice
and brown on the bottom. Turn and cook on the other side
until browned. Add onions, and reduce heat to medium.
Cook a bit longer to taste. Our family prefers the liver to just
barely retain a pinkness on the inside when you cut into it.