Ingredients
- Beef Liver: 2 pounds of sliced beef liver
- Milk: 1½ cups (for soaking)
- Butter: ¼ cup (divided)
- Onions: 2 large Vidalia onions, sliced into rings
- Flour: 2 cups (for coating)
- Seasonings: Salt and pepper to taste
Instructions
- Prepare the Liver: Soak the sliced beef liver in milk for about 30 minutes to 1 hour. This step helps reduce the liver’s strong flavor and tenderizes it. After soaking, drain and pat the liver dry with paper towels.
- Caramelize the Onions: Heat 2 tablespoons of butter in a large skillet over medium heat. Add the sliced onions and cook until they become soft and caramelized, about 10-15 minutes. Remove the onions from the skillet and set them aside.
- Coat the Liver: In a shallow dish, mix the flour with salt and pepper. Coat each slice of liver in the flour mixture, shaking off any excess.
- Cook the Liver: Add the remaining butter to the skillet and heat over medium-high heat. Cook the liver slices for 2-3 minutes per side until browned but still slightly pink in the center. Avoid overcooking, as liver can become tough.
- Combine Liver and Onions: Return the caramelized onions to the skillet with the liver. Stir gently to combine and let them cook together for another 2-3 minutes.
- Serve: Plate the liver and onions and serve with your favorite sides, such as mashed potatoes, roasted vegetables, or a fresh salad.
Tips
- Gravy Option: For added flavor, you can make a simple gravy by sprinkling 2 tablespoons of flour into the skillet after removing the liver. Stir until a paste forms, then slowly whisk in beef broth and milk or cream until the gravy thickens.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to four days.
This dish is a comforting classic, packed with rich flavors and nutritional benefits. Let me know if you’d like variations or additional tips!