Linda Griffith Recipe

Liver and Onions

By Linda Griffith sothernladee

Prep Time:
Cook Time:

This recipe is probably not going to win me any blue ribbons, but this is a wonderful recipe for anyone who loves liver...I use calves liver, because it is not as bitter and is tender. Smother the top with a good Vidalia onion and you got it made. Hope you enjoy this wonderful southern dish


1 c
1 lb
calves liver, cut into four pieces
3 Tbsp
1 medium
vidalia onion, if you don't have vidalia, any will do
2 tsp
1/2 c
2 Tbsp
salt and pepper to taste
milk that liver was soaked in
3 Tbsp
oil, added to pan drippings
3 Tbsp
salt and pepper to taste
2 c
hot water

Directions Step-By-Step

Rinse liver and remove any membrane. Pour milk into a medium bowl. Add liver slices and let soak for about an hour. This is suppose to take any bitterness out of the liver...
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion is caramelized.
Remove liver from milk and dredge into the flour. Do not discard milk...set aside for gravy. In a medium skillet, melt the remaining two Tablespoons of butter on medium heat. Brown the liver in the butter until brown, turn over and brown on other side. About 5 minutes on each side. Do not overcook. Remove from heat and place on platter. Smother with the caramelized onions.
Gravy: Add 3 Tablespoons of oil or shortening to the drippings from the liver. Stir in 3 Tbsp. of flour, stirring to make a roux. When it starts to getting brown, stir in the milk and 2 cups of hot water. stir until thickened

About this Recipe

Course/Dish: Beef
Collection: Food on the Run
Other Tag: Quick & Easy
Hashtags: #easy, #and

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Mar 5, 2015 - Pat Duran shared this recipe with discussion groups: EZ Meals, Here's the BEEF !, Kitchen Chatter Recipes, THE KITCHEN KATERERS and What's Cookin' Today?.
Christine Arnold ChristineArnold
Mar 17, 2012
One of my favorite foods!! it's not easy to find dinner partners for this but I love it. I never thought of using milk before but I'll try it. Sounds wonderful. Sometimes I also add thick sliced bacon and have it on the side with the onions.
Cheri Finkbiner cheri_1958
Sep 8, 2011
Well Linda, you would win a ribbon from me. I love liver and onions~ :)
Linda Griffith sothernladee
Jun 15, 2011
Thank you, Cyndi, I would love to try that
Cyndi Coffey cynarae3
Jun 14, 2011
I grew up on liver and onions. lol I remember an old commercial from the early 70's when the gov/ was trying to get people to eat more organ meat and the logo was "With Liver, you can Live!" Seriously. lol

Thank you for the recipe. I plan to try it soon an dpost the liver and piquant sauce when I can. Slainte!