“Luby's has the best liver and onions around. Lightly dredged in seasoned flour and carefully cooked makes it tender and tasty.”
READY IN:
35mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt butter over medium heat in a large skillet and add sliced onions. Cook until tender.
  2. Mix the flour and seasoned salt together on plate, large bowl, or ziplock bag.
  3. Dredge each piece of liver in flour mix being sure to cover all of the liver. Coat all of the slices of liver.
  4. Remove the onions from the skillet and keep warm.
  5. Add 2 tablespoons butter and 2 tablespoons coconut or canola oil to skillet and turn heat up to medium high. I prefer coconut oil.
  6. Add dredged liver to skillet and cook on each side for 2-3 minutes. Don't overcrowd the skillet. It will take 3-4 batches to cook the liver. Move to a plate and keep warm between batches.
  7. Once all the liver is cooked, reheat the onions then place over the livers.
  8. You can cover with a brown, cream, beef, or mushroom gravy if you prefer.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a
SORT BY: