Liver and Onions
Now I know liver isn't everybody's favorite, but when you do it right with plenty of sweet caramelized onions and a good seasoned crust, it's tender and full of flavor. This is old-school cooking that sticks to your ribs and reminds you of Sunday dinners at grandma's house. Give it a try and you might just change your mind about liver.
Cooking tutorial
Ingredients
- 2 lbs beef liver, sliced about 1/2 inch thick
- 2 cups whole milk
- 3 large yellow onions, sliced thin
- 1 1/2 cups all-purpose flour
- 2 tsp seasoned salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp paprika
- 1/2 cup vegetable oil or bacon grease
- 2 tbsp butter
- 1/2 cup beef broth or water
Instructions
- 1
Rinse the liver slices under cold water and place them in a bowl. Pour the milk over the liver until it's covered and let it soak for at least 30 minutes in the refrigerator — this takes away any bitter taste.
- 2
While the liver is soaking, heat 2 tablespoons of oil and the butter in a large skillet over medium heat. Add the sliced onions and cook them slow and steady for about 15 to 20 minutes, stirring often, until they're soft, golden brown, and sweet. Remove the onions to a plate and set aside.
- 3
In a shallow dish, mix together the flour, seasoned salt, black pepper, garlic powder, and paprika. Take the liver out of the milk, pat it dry with paper towels, and dredge each piece in the seasoned flour until well coated.
- 4
Add the remaining oil to the same skillet and turn the heat to medium-high. Once the oil is hot, lay the liver slices in the pan without crowding them — work in batches if you need to. Cook for about 3 to 4 minutes on each side until they're golden brown and just cooked through. Don't overcook or they'll get tough and rubbery.
- 5
When all the liver is cooked, return the onions to the skillet along with the liver. Pour in the beef broth, lower the heat, and let everything simmer together for about 5 minutes so the flavors marry up and make a nice pan gravy.
- 6
Serve hot with the onions and gravy spooned over the top, alongside mashed potatoes, rice, or grits to soak up all that goodness.
Pro Tips
- ★Soaking the liver in milk is the secret — it pulls out that strong taste that turns people off and makes it mild and tender.
- ★Don't cook the liver past medium or it gets tough as shoe leather. You want it just barely pink in the center when you cut into it.