This recipe for liver and onions will convert liver haters! It’s really easy to make, however the three factors that will set your liver apart from the rest are: 1) soak in milk, 2) cook with as little turning as possible, and 3) don’t overcook.

14 cup all-purpose flour
1 pound beef liver 14-12 cup butter

12 teaspoon salt
18 teaspoon pepper
To taste, oil
1 to 2 tablespoons fresh minced sage
2 cups onion, thinly sliced
12 cup beef stock
1 tbsp Italian parsley, minced
14 cup dry white wine

Directions
Rinse liver slices gently with cold water and blot dry with paper towels. Pour enough milk to cover in a shallow dish. Allow to stand while preparing the onions, or set aside for longer if time allows. Soaking will get rid of any bitterness.

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In a large skillet over medium heat, melt 2 tablespoons butter. Cook and stir in the onion rings until translucent and soft, about 3 to 5 minutes. Place the onions in a basin and set aside the skillet.

Season flour with salt and pepper on a plate. Drain the milk from the liver and coat the liver slices in the flour mixture.

In the same skillet, melt the remaining 2 tablespoons of butter; raise the heat to medium-high and fry covered liver slices until lightly browned, about 3 to 4 minutes on each side. Return the onions to the skillet and reduce the heat to medium; cook until the onions are heated through and the liver is slightly pink on the inside, or until done to your liking.

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