liver and onions
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
prep time
30 Min
cook time
10 Min
method
---
yield
4 serving(s)
Ingredients
- 1 cup milk
- 1 pound calves liver, cut into four pieces
- 3 tablespoons butter
- 1 medium vidalia onion, if you don't have vidalia, any will do
- 2 teaspoons sugar
- 1/2 cup flour
- 2 tablespoons butter
- - salt and pepper to taste
- GRAVY
- - milk that liver was soaked in
- 3 tablespoons oil, added to pan drippings
- 3 tablespoons flour
- - salt and pepper to taste
- 2 cups hot water
How To Make liver and onions
-
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...
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Step 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.
-
Step 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.
-
Step 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
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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