Ingredients Jump to Instructions ↓

  1. 2 lbs beef liver (rinsed well under cold water, can use more liver)

  2. milk (to cover the liver completely, about 2 cups)

  3. 3 -4 tablespoons butter (or use oil)

  4. 3 large onions (halved then thinly sliced, can use as many onions as desired)

  5. 2 teaspoons sugar (use white or brown sugar)

  6. 1 1/2 cups flour (might need a little more)

  7. 1 1/2 teaspoons seasoning salt

  8. 1 teaspoon garlic powder

  9. 1 teaspoon ground black pepper

  10. 2 -3 tablespoons oil

Instructions Jump to Ingredients ↑

  1. Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.

  2. Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.

  3. Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.

  4. In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.

  5. Drain the liver over a strainer (make sure to drain well).

  6. Coat each piece of liver in the flour mixture then place on a plate.

  7. Heat 2-3 tablespoons oil in skillet over medium-high heat.

  8. Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.

  9. Add the onions back to the skillet to heat through and combine with the browned bits in the pan.

  10. Serve the onions with the liver.

  11. Delicious!


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