Luby's Cafeteria Beef Liver and Onions

Recipe by Miss Annie
READY IN: 40mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 2 14
    lbs beef liver, sliced 1/4 inch thick
  • 2
    tablespoons butter or 2 tablespoons margarine
  • 1
    large onion, sliced 1/4 inch slices
  • 12
    teaspoon seasoning salt
  • 1
    cup milk
  • 2
    extra large eggs
  • 3
    cups fine dry breadcrumbs
  • 2
    tablespoons vegetable oil
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DIRECTIONS

  • Soak liver in cold salted water for 15 to 20 minutes.
  • In 10-inch skillet, melt butter over medium heat.
  • Add onion and cook, stirring occasionally, until tender and lightly browned.
  • Sprinkle with salt.
  • Keep warm.
  • In a shallow bowl, whisk together milk and eggs until well blended.
  • Place bread crumbs in separate shallow bowl.
  • Rinse liver under cool running water.
  • Pat dry with paper towels.
  • Dip into milk mixture, then into bread crumbs, coating evenly.
  • Heat oil in large skillet over medium heat.
  • Add liver and cook 2 to 3 minutes on each side or until cooked through.
  • Top with onions.
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