Beef Liver and Onions

Beef Liver and Onions

Tonight’s liver & onions entree was the best I’ve ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect–absolutely delicious for liver lovers and a special taste treat for those who say they don’t care for liver.

delicious! although my bf said it was very good, he also explained to me, that when he cooks his liver, he adds water to it about 3/4 of the way through cooking and lets it simmer for 15 min. claims it makes the liver much more tender

This recipe is ABSOLUTLY wonderful !!! The sugar takes away the bitterness of the liver. You would have to have ZERO tastebuds to say this is a bad recipe or just not like liver !! Will make again !

Fantastic.I love the camelized onions.I use sweet onions and I fry my whole pieces of liver in bacon fat.I also add one cup of water and alittle beef soup base.Simmer for about 15 minutes.Fantastic gravy for mashed potatoes.

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