Liver and Onions Recipe
2

Liver and Onions


Linda Griffith Recipe

By Linda Griffith
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

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Rating:
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

Directions Step-By-Step

1
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...
2
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.
3
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.
4
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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