KITTENCAL'S BEEF LIVER AND ONIONS
Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)
Provided by Kittencalrecipezazz
Categories Beef Organ Meats
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
- Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
- Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
- In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
- Drain the liver over a strainer (make sure to drain well).
- Coat each piece of liver in the flour mixture then place on a plate.
- Heat 2-3 tablespoons oil in skillet over medium-high heat.
- Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
- Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
- Serve the onions with the liver.
- Delicious!
Nutrition Facts : Calories 1444.2, Fat 45.1, SaturatedFat 16.3, Cholesterol 2222.9, Sodium 634.1, Carbohydrate 80.4, Fiber 3.4, Sugar 7, Protein 169.2
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Ephnolia Tshepiso Motlhabane
[email protected]This is a great recipe for liver and onions. The liver is tender and flavorful, and the onions are caramelized to perfection.
Cecilia Udu
[email protected]I love this recipe! The liver and onions are cooked to perfection, and the gravy is amazing.
Prince Lewis
[email protected]This recipe is easy to follow and produces delicious results. The liver and onions are cooked perfectly, and the gravy is rich and flavorful.
Eugene Richiwill
[email protected]I've made this recipe a few times now, and it's always a success. The liver is always tender and flavorful, and the onions are caramelized to perfection.
Melody Legere
[email protected]I made this recipe for my family, and they all loved it. Even my kids, who are picky eaters, ate it up.
Sumyya Butt
[email protected]This is a classic dish that never gets old.
Jessica niveahterson
[email protected]I've never been a fan of liver, but this recipe changed my mind. The liver was cooked perfectly, and the onions were caramelized to perfection.
James Paris
[email protected]This recipe is great! I love the way the liver and onions complement each other.
Ardit Staro
[email protected]I followed the recipe exactly, but my liver turned out dry and overcooked. I think I'll try cooking it for less time next time.
Andrew Pelaez
[email protected]The liver was a little tough, but the onions were delicious.
Muscab Cllhi
[email protected]I've made this recipe several times now, and it's always a crowd-pleaser.
Robina Altaf
[email protected]This recipe is a keeper! The liver and onions were cooked to perfection, and the gravy was rich and flavorful. I served it over mashed potatoes, and it was a hit with my family.