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Liver and onions
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A picture of Liver and onions.

Liver and onions

L S
L S @LindaS

Liver and onions

L S
L S @LindaS
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Ingredients

  1. 2 poundssliced beef liver
  2. 1 1/2 cupsmilk, or as needed
  3. 1/4 cupbutter, divided
  4. Approx 1/2 lb. bacon
  5. 2large Vidalia onions, sliced into rings
  6. 2 cupsall-purpose flour, or as needed
  7. to tastesalt and pepper
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Steps

  1. 1

    Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.

  2. 2

    Cook bacon in a large skillet, reserve some of the grease to fry onions

  3. 3

    Add 2 tablespoons of butter to bacon grease, over medium heat, saute onion rings in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.

  4. 4

    When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

  5. 5

    This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook

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L S
L S @LindaS
on August 13, 2018 23:46

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