Kittencal's Beef Liver and Onions

READY IN: 2hrs 30mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 2
    lbs beef liver (rinsed well under cold water, can use more liver)
  • milk (to cover the liver completely, about 2 cups)
  • 3 -4
    tablespoons butter (or use oil)
  • 3
    large onions (halved then thinly sliced, can use as many onions as desired)
  • 2
    teaspoons sugar (use white or brown sugar)
  • 1 12
    cups flour (might need a little more)
  • 1 12
    teaspoons seasoning salt
  • 1
    teaspoon garlic powder
  • 2 -3
    tablespoons oil
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DIRECTIONS

  • Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
  • Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
  • Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
  • In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
  • Drain the liver over a strainer (make sure to drain well).
  • Coat each piece of liver in the flour mixture then place on a plate.
  • Heat 2-3 tablespoons oil in skillet over medium-high heat.
  • Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
  • Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
  • Serve the onions with the liver.
  • Delicious!
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