Tonight’s main course of liver and onions was the best I’ve ever had in my life. The liver was very tender and mild in flavor. Perhaps contributing to the tenderness was the fact that I soaked the liver in milk first for about four hours. Also, it seemed that a teaspoonful of sugar was enough because I used sweet Spanish onions, sliced instead of diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to the flour, and after dredging, it quickly browned in batches. This recipe, as I made it tonight, is a perfect companion, absolutely delicious for liver lovers and a special treat for those who say they don’t like liver.
Delicious! Although my friend said it was very good, he also explained that when he cooks his liver, he adds water 3/4 of the way through and lets it simmer for 15 minutes.
This recipe is ABSOLUTELY wonderful! The sugar takes the bitterness out of the liver. You’d have to have zero taste buds to say it’s a bad recipe or it’s not like liver – it’ll be made again!
Fantastic. I love carmelized onions. I use sweet onions and fry my whole pieces of liver in bacon fat. I also add a cup of water and a small base of beef soup. I simmer for about 15 minutes. Fantastic sauce for the mashed potatoes.
1/4 cup flour.
1 pound of beef liver
1/4-1/2 cup butter
1/2 teaspoon salt
1/8 teaspoon pepper
oil, to taste
1 -2 tablespoons fresh sage, chopped
2 cups thinly sliced onions
1/2 cup meat broth
1 tablespoon of chopped Italian parsley
1/4 cup dry white wine
Combine the flour, salt and pepper in the bag.
Cut liver into half-inch strips and shake into a condiment bag to cover.
Heat the pan with 2-3 tablespoons of butter and a dash of oil.
Sauté onions over medium heat until tender and shiny.
Transfer to the garnish and sprinkle with sage, salt and pepper.
Return the pan to high heat, add 3-4 tablespoons of butter and a dash of oil.
Add the liver and serve for five minutes until golden.
The inside of the meat should be slightly pink.
Return the onions to the frying pan until they are warm.
Remove the liver and onions from the pan and the plate.
Use the broth and wine to degas the pan and reduce the liquid to a thick sauce.
Pour over the liver and onions, sprinkle with parsley and serve.