Liver and Onions

Linda Griffith

By
@sothernladee

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


Featured Pinch Tips Video

Rating:
★★★★★ 2 votes
Comments:
Serves:
4
Prep:
30 Min
Cook:
10 Min

Ingredients

1 c
milk
1 lb
calves liver, cut into four pieces
3 Tbsp
butter
1 medium
vidalia onion, if you don't have vidalia, any will do
2 tsp
sugar
1/2 c
flour
2 Tbsp
butter
salt and pepper to taste

GRAVY

milk that liver was soaked in
3 Tbsp
oil, added to pan drippings
3 Tbsp
flour
salt and pepper to taste
2 c
hot water

Step-By-Step

1Rinse 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...
2In 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.
3Remove 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.
4Gravy: 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
Other Tag: Quick & Easy
Hashtags: #easy, #and