liver and onions
(2 ratings)
This recipe is probably not going to win me any blue ribbons, but this is a wonderful recipe for anyone who loves liver...I use calves liver, because it is not as bitter and is tender. Smother the top with a good Vidalia onion and you got it made. Hope you enjoy this wonderful southern dish
(2 ratings)
yield
4 serving(s)
prep time
30 Min
cook time
10 Min
Ingredients For liver and onions
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1 cmilk
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1 lbcalves liver, cut into four pieces
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3 Tbspbutter
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1 mdvidalia onion, if you don't have vidalia, any will do
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2 tspsugar
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1/2 cflour
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2 Tbspbutter
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salt and pepper to taste
- GRAVY
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milk that liver was soaked in
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3 Tbspoil, added to pan drippings
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3 Tbspflour
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salt and pepper to taste
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2 chot water
How To Make liver and onions
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1Rinse liver and remove any membrane. Pour milk into a medium bowl. Add liver slices and let soak for about an hour. This is suppose to take any bitterness out of the liver...
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2In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion is caramelized.
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3Remove liver from milk and dredge into the flour. Do not discard milk...set aside for gravy. In a medium skillet, melt the remaining two Tablespoons of butter on medium heat. Brown the liver in the butter until brown, turn over and brown on other side. About 5 minutes on each side. Do not overcook. Remove from heat and place on platter. Smother with the caramelized onions.
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4Gravy: Add 3 Tablespoons of oil or shortening to the drippings from the liver. Stir in 3 Tbsp. of flour, stirring to make a roux. When it starts to getting brown, stir in the milk and 2 cups of hot water. stir until thickened
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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