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Those who hate beef liver will be converted once they have tasted this recipe. Three secrets to a perfect recipe: 1) soak the liver in milk 2) turn the liver over as little as possible 3) don’t overcook!
Don’t listen to what some people say: veal liver is delicious and good for you! All you need to know is how to prepare and cook it…
Preparation: 20min ‘ Cooking: 25min ‘ Ready in : 45min
2 lbs of sliced beef liver
1 ½ cup of milk, or as needed
4 tablespoons butter, divided
2 large sweet onions, sliced
2 cups all-purpose flour
salt and pepper to taste
Steps of preparation
Wash the liver slices gently under running water, drain, and place in a large bowl. Add enough milk to the bowl to completely cover the liver. Soak while preparing the onions (I like to soak longer – up to 2 hours). This step is very important: it helps to reduce the bitter taste of the liver.
Melt 2 tablespoons of butter in a large frying pan over medium heat. Sauté onion rings in hot butter until tender. Remove the onions from the pan and add the remaining butter to the pan. In a shallow dish, combine flour with salt and pepper. Remove the meat from the milk, drain, and pass through the flour mixture.
Once the butter has melted, increase the heat to medium-high and place the liver slices in the pan. Cook until the underside of the meat is browned. Turn and let brown on the other side. Add onions on top, reduce over medium heat. Cook a few more minutes, until the desired doneness. For a better taste, we like that the center of the meat is still slightly pinkish.