How to Cut the Liver Flavor in Beef
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05/12/2005
The tips in this recipe are great for making actually tender liver. But the milk takes away *too* much of that liver gustatory modality that I actually like, leaving me with a pan of rather bland liver. Information technology's corking if you're trying to get your kids to eat liver, but as someone who actually likes liver, I think I'll forgo the milk adjacent time.
01/23/2007
I absolutely loved this recipe! I added a little garlic to the pan before I fried the onions, and that gave it a really dainty flavor.
03/01/2003
mmmmmm! this realy is the best recipe for liver. I had never thought of soaking in milk before. When I tried information technology last nighttime it came out fantastic. Information technology was tender, moist and delicious. Not the usual "shoeleather" quality that liver tin can sometimes take on. Yes I belive this recipe will convert liver haters into liver tryers.
03/07/2007
Great recipe! My husband raved nearly the liver. I was a fiddling hesitant since I hadn't cooked liver in over 15 years. I used extra virgin olive oil instead of the butter.
04/18/2003
I made this last night for dinner at the request of my fiance. I accept to admit, liver has never been my favorite dish, and I've never made it before, simply this recipe was and so piece of cake, and it'due south truthful, the milk takes out all of the bitter taste. If information technology was good enough that I cleaned my plate, it deserves 5 stars!!
04/25/2003
it was moist, delicious, and most of all piece of cake piece of cake easy!! i soaked the liver for about 30 mins, and i liked liver without soaking it in milk, but i dont think i will always consume liver and onions again unless im using this recipe, it was fabulous!! thank you
05/15/2014
Nifty recipe overall...dear seeing the soaking in milk step like I have always done. I saw Julia Child do that years agone and knew how of import it is but I am amazed at how many people just fry it correct out of the pack and so complain of the stiff taste! A great tip past the manner, since you are already doing the caramelized onions, do a huge batch upward and make onion marmalade to can a jar or two. Back to the recipe at hand, the simply complaint I take with the directions is that someone who hasn't cooked liver before really needs to understand what is done. Liver is much similar steak in that by the time information technology gets to the completely done phase, it gets tough since it keeps cooking subsequently you pull information technology off the heat. You really demand to pull it off when it'southward nonetheless slightly pink and that'due south if you want it completely done...we adopt it pinkish for tenderness. Also, you need to add the onions back BEFORE it'southward done for this aforementioned reason. The time given is actually as well long...for the average thickness the way most is packaged, four to five minutes is plenty of time in a medium/hot pan. I also recommend adding some garlic powder to the flour dredging mixture or some seasoned salt. To really send this recipe off the charts, make a gravy out of the drippings left in the pan...non as well thick, and serve it on the side but information technology is awesome poured correct over the peak and served with some thick biscuits.
03/12/2003
This rating comes from hubby, although I did requite it a lilliputian gustation and I must admit that it was pretty good. He came home with calves liver, which I've never cooked, and so I was happy to find this recipe. I never would accept thought to soak it in milk. He absolutely LOVED this "J" and cheers so much!
03/09/2003
My Dad is a HUGE liver & onion fan and he LOVED this, as well as the fact that I made it for him. Bang-up recipe, its the aforementioned as the one on the package of liver ;)
09/22/2010
This dish was fantastic. I only soaked the liver while the onions cooked every bit I prefer the strong liver flavor. After cooking, I added ane cup of beef broth to the pan drippings and cooked until the liquid had reduced by a little more than than half. I then added the onions and the liver dorsum to the pan. The remaining liquid thickened nicely to brand a delicious gravy. Thank y'all for this wonderful recipe.
03/27/2011
I've e'er dear liver and onions when it was fabricated correctly by other people, merely I never liked my own. Thank you to this recipe, that has changed. Soaking the liver in milk really did have out most of the bitterness of the liver. Plus, I was overcooking my liver. Wow, some simple tips that actually make all the difference in the world. With the cost of meat escalating these days, cooking cheaper foods competently is a crucial skill. Truth be told, I'd prefer a good calf'due south liver to a ribeye any day. Thanks for the aid!
09/14/2010
Nice recipe. Have never found a beef liver recipe that wasn't meliorate w/calf'due south liver. Flour mix was a bit banal, then this time used some garlic powder and hot Hungarian paprika in the flour mix. With a bit more time, I'd try some other spices only was rushed tonight; milk soak about thirty min. but sufficient. I regard the milk soak equally optional for flavor (hold with one reviewer that it sucks a bit too much of the liver flavor out), but Really necessary for getting the flour to stick! The "don't turn it" communication is bully; I've always stirred and fidgeted with it before, which messes up the coating and mushes up the liver. Plow ONCE. Onions were great; tossed in a splash of some white vino for no reason other than I was drinking it - don't recollect it added or detracted! Wife thought information technology was very practiced, too. We both grew up in very different backgrounds - as huge liver fans. I used to have a pet owl growing up (really) - he liked liver, too, except RAW. Ewwwwwwww.
05/09/2012
My married woman used to buy Liver twice a twelvemonth (neither 1 of us like liver) we would eat a piddling of it and toss the rest in the bin. When asked why? she bought information technology, she replied information technology had peachy Iron content. Let me say this and make it crystal clear since finding your recipe,we at present have liver every "WEEK" and at that place are no leftovers. Thanks for sharing
03/xvi/2011
I've fixed liver & onions this way for many years. As some others take mentioned, I add a lilliputian garlic. Afterward the liver is dredged in flour and in the pan and turned the outset time, I put about of loving cup of the left over flour in in that location ... really! Just dump it in and cook forth with the liver and onions. Viola! Yummy gravy. Of course with that nifty gravy, ane needs homemade mashed potatoes. A perfect meal.
12/07/2010
Since my wife don't like liver, I idea the milk soak would modify her mind. Nope, she even so didn't care for it. And since I grew upwards eating liver with a strong flavor, the milk soak extracted the flavor I appreciate. However, the temperature guidelines this recipe gave me reduced the temperatures I had been using for the onions and the liver leaving me with a improve texture of both. My second try with this recipe, I eliminated the milk soak, seasoned the liver directly before breading it instead of adding the seasoning to the flour, and doubled the butter amount to go along plenty wet in the skillet to simmer the onions and cook the liver. The end issue was the best liver & onions I accept e'er fixed. Next time I'chiliad going to effort adding a slight corporeality of cooking oil instead of doubling on the butter. Oh yeah, the liver I cooked with this recipe was venison liver.
07/23/2011
such a not bad recipe, im not the biggest fan of liver but i went back for seconds
10/11/2011
This recipe is perfectly named! Absolutely! I've been cooking liver for fifty years and and liking it but it has never been meliorate than this. Thank you and so much.
02/06/2014
Oh so proficient!! We already like liver simply this was especially yummy! It was very flavorful and tender. I followed the recipe as written exceptI only soaked it in milk for thirty minutes. I fried some bacon slices first and set up aside to break over the top later. I sauteed a couple fresh mushrooms with the onions. The liver, the sauteed onions and mushrooms, and the bacon pieces all piled on a serving platter fabricated for a yummy meal with mashed potatoes, and ketchup on the side for dipping. I followed the suggestion to mix leftover flour with water in the frying pan to take advantage of all the flavorful pan drippings and this fabricated a good gravy for the potatoes. I plan to repeat this method again!
02/24/2010
I grew up loving liver and onions but was never successful at making it until trying this easy recipe. I've made it using both butter to fry in or oil. . . utilise butter, it makes a large difference! There'southward nothing quite like the wonderful sweet flavour of perfectly carmelized onions equally a companion to the great taste of perfectly seasoned liver. I always make enough for my brother-in-police force too since our wives won't melt liver for united states. This one's a keeper!
07/25/2009
Made this tonight. Letting the liver soak in the milk is the key. Wonderful! this recipe is so easy, you don't even need to save it. I cooked the liver approx. 3 mins. each side. I made a gravy with chicken goop, some fat from the pan and flour. I returned the liver to the pan with the gravy just before serving. I did both onions and salary. Thanks for sharing.
09/eighteen/2011
Swell recipe. I am a large liver and onions fan then I'll eat it any way information technology comes out, but the milk is magic. It even improved the texture which a lot of people dislike. If you're making liver and onions, this IS the recipe!
02/25/2010
I made this for my Husband and Son last nighttime and between the two they ate a whole pound of fried livers and onions. They said it was great.
08/29/2010
This is a corking recipe for liver! Learned information technology from my Russian married woman whose mother makes it. The only deviation is that I add a bit of sour cream after the liver has browned and let it simmer to taste.
01/21/2011
I don't eat liver, don't care for it but my husband loves it. I fabricated this recipe for his (without my own tasting) and he LOVED it! I added garlic salt, paprika and pepper to the flour, didn't plow them only in one case and also did the bacon with the onions. I did the milk soak for near 40 minutes, used beefiness calves livers. I will definitely make this again or at least teach him how to make information technology!
09/14/2010
Pitiful... this notwithstanding tasted like liver to me! It was BAD!!! I soaked it for four hours with no alter!
01/02/2005
This was my first time cooking liver, and this recipe served for a bully template. I cooked up some bacon first, and and so sauteed the sliced onions in the bacon grease. Tuckered and padded them both with paper towels before warming them back up alongside the liver. Utterly delish.
11/04/2013
I am a recently retired butcher, and "fresh" liver is hard to come by these days, so I don't accept it very often. With Deer & Elk season in full swing right now, I am decorated helping friends & neighbors with a very bountiful harvest this year, and this recipe is absolutely fantastic with fresh game liver. I've made information technology iii times so far. My 78 year erstwhile Dad thinks that it is the closest recipe to my tardily Mother's. That is a heck of a compliment coming from him! Thank You!
07/19/2011
I made this for supper last night. OMGosh, information technology was so good. I followed the recipe exactly as written only adding some garlic powder to the flour.. Simply wonderful. And so tender. The married man loved information technology. Took left overs for tiffin today. Thanks, will be making again soon.
03/17/2011
perfect base of operations recipe - then add your own affect. Loved it.
01/thirteen/2015
I commonly never become back to a web site after trying a recipe to describe my cooking experience, but after trying this recipe I knew I just had to!! For years I had just i liver and onion recipe...I fabricated it over and again, year later on year. I decided to google something new and I'm then glad I did! This is the best liver dish I accept always tasted! My husband could not stop saying how much he loved it. The simply thing I changed was the flour, I used gluten complimentary and used 1 cup. I also added a flake of vegetable goop at the end, and I was so glad to simply use a bit, because it would take taken abroad the crunchy bite the liver had to it. Tin can't await to make it again! Sandy from Houston
08/31/2011
Cooked this recipe today and was sooo impressed at how fantastic this came out. I take tried so many times to make Liver & Onions for years - just to throw them away just non anymore considering they came out perfect from this recipe. So no more going out to get great liver & onions, I can now cook them myself.....Thanks then much
08/01/2003
I'chiliad giving this recipe v stars even though I will just utilise it to make liver for our kids. Every bit my married man and I ate it, nosotros noticed the strong liver flavor was missing. We grew up with that flavor and LIKE it. LOL!! And then, we will not soak our liver in milk, merely will always practice the children'south. (I just tin't believe the milk is and then effective in getting rid of that flavour.) I'm glad to have establish this for the kids!
03/17/2011
Apply Beef Liver non Baby Beef Liver for more flavor and improve texture. This recipe is what I've used for many years and liver lovers love it.
02/xi/2014
I enjoyed this recipe very much! I wisked some flour in beef goop and made a delicious gravy with a splash of cooking sherry. Will be making this once more soon.
01/26/2012
Hi there, I've never made liver before in my life only I had to for my boyfriend considering he's having surgery and needs to build up his hemoglobin, and so the poor boy needs lots of fe! His female parent would brand liver for him once a calendar month as a child and he thinks information technology'southward awful stuff. I made him this and he loved, loved loved it! It was tender (milk?) and perfect and I even loved it too! The onions made all the divergence and I also added a wee scrap of rosemary to the liver (since I was using it in my roasted potatoes) and that was perfect. My mom used some dijon mustard for dipping and that helped her. Cheers for this, truly wonderful and unproblematic!!!
02/22/2010
This was fantastic! I haven't made this is years and had just bought some liver every bit a distraction. I had to look up how to cook it and this was the first recipe that came up. I didn't' have any milk but half and half and then I used that and added a bit of water to make milk? I only had a few minutes to soak it too. I sent some over to my neighbor likewise and he called raving almost it also! Thanks!
06/19/2009
I must take done something wrong considering it was terrible.
12/02/2009
Very good. I fried upwardly some bacon and quickly brown the liver on both sides in bacon grease as well as the onions. I then placed the liver, onions and chopped bacon in the oven covered with aluminum foil at 350 for xx minutes. It came out very tender. I will be making this again. My kids and nephew had never had liver, Loved it!
ten/21/2011
Swell recipe. I cut downwardly the soak fourth dimension in milk to just 15 minutes considering I like the unique sense of taste of liver. I also used calves liver because of the tenderness. A footling trick my mom taught me that always helps is to take a meat tenderizer and hitting the meat only a very piddling to make it even more tender. The dish was simply perfect.
09/20/2003
While I don't call back I volition ever be a liver lover, I did want to melt it for my married man because he loves it. My children who until now refused to consume it considering I had never wanted too, loved my "state fried steak"! And even I thought it was better than the rest of the times I've tried it. Their dad asked how they liked the country fried liver and onions and they were a niggling shocked but decided that they were still crazy about it! Which is smashing because it's cheap! And we're on a budget! My mother-in-police force told me that that is why she fed my hubby and sister-in-law liver so often when they were growing upwardly. PLUS, information technology's good for y'all. But I still won't eat more than a bite!
04/10/2011
I tried this recipe and information technology was absolutely FABULOUS!!! It was the starting time fourth dimension I cooked liver for my family and my kids loved it. Wish this recipe was around when I was a kid....lol
x/17/2010
very good - add bacon - apply 2 tbls of bacon grease to cook onions
11/03/2009
I hate liver. I grew up hating liver. The gustation apply to make me throw upwardly. This recipe has officially converted me. The milk is what does the trick. The first time I cooked information technology, I soaked information technology for more than 5 hours. The second fourth dimension, because I didn't have any time it was only for twenty minutes. I couldn't eat information technology the second fourth dimension, but the commencement time was admittedly delicious.
eleven/21/2011
I honey the advice to soak in milk. I honey eating liver, just I tin but stand the liver gustatory modality maybe once or twice a *twelvemonth*. And so when we exercise it this mode I can consume it more frequently, which is great considering I need the extra atomic number 26.
08/22/2010
This was fantabulous. The only thing I did different was to add 2 C of beef broth to the skillet, covered and simmered for 15 minutes. So darn good!!
08/29/2011
I love liver but have never been able to brand information technology at home and have it come out alright. This recipe makes cooking liver easy and information technology comes out tasting corking. Even my married man liked it.
07/19/2011
Best I have had in a long time. Tender, cut with a fork with great taste.
10/31/2003
Since my husband hates liver, I waited until this evening when he had to go out to make this for myself. I halved the recipe...other than that, I didn't change a thing. What a care for this was! A relaxing evening at abode with one of my favorite meals - and no one complaining nearly the "liver smell." I truly enjoyed this dish.
05/14/2012
The milk makes the liver dandy. Try buttermilk as well...fifty-fifty ameliorate. When I apply buttermilk I soak all day and periodically pour out the sometime buttermilk and pour in fresh. Then I use some of the buttermilk at the stop to make a pan gravy. Fabulous!
01/17/2010
This was a fantastic recipe! I tried it this evening and prepared for 5 children ten and under. 4 of them devoured it. 3 of them commented "this meat tastes really practiced". Definately one for the recipe book!
04/09/2014
I fabricated this for my husband today and he said information technology was delicious. Tender liver with great flavors. I did add together a little olive oil with the butter so that it did not burn, used ruddy onions (Vidalia would have worked cracking too) and added a touch of minced garlic to the pan a couple of minutes earlier serving. If you do add together garlic be careful not to add to soon as garlic burns apace. I served the liver with scrambled eggs and new potatos for brunch. Side by side time I'll serve with sauted Shitake mushrooms as well. This is a great recipe...thanks for sharing.
01/07/2011
This may exist a a 4 or five star recipe, but my family would be generous to requite one star. Did non turn them into converts; I retrieve liking liver as a child, but did not like this. I did, however, put the onions on bread and that was quite tasty.
02/22/2010
I had never had beefiness liver before. My husband had it as a child and didn't like it. We recently purchased a side of beef and information technology came with several packages of beef liver, then I decided to effort it. I used this recipe. I had porkchops planned equally a backup for our dinner if we didn't similar this. Needless to say we didn't need the porkchops. We were both pleasantly surprised that we liked it. It was non too potent and very tender.
02/26/2011
I've never used milk and flour for liver. Turned out good. Tender and tasty.
06/06/2011
The proper noun is correct! It IS the absolute best liver and onions!!! Thanks!!
08/01/2003
I have always hated liver, but my husband loves it. I needed to acquire how to cook it. When I found this, information technology even smelled better before I cooked it. Now he wants to know why do I cook liver every week.
01/xiii/2008
This is a fantastic recipe. I detest liver, but my husband loves it. I decided to endeavor this recipe for him and he complained that it didn't sense of taste every bit much similar liver. But I was able to eat some and it tasted okay to me. I would say that this recipe produces a much milder flavor for the liver.
04/24/2003
I made this last dark & information technology was truly fabulous! I had 5 other recipes to choose from, just the soaking in milk facinated me. It's very simple & cook fourth dimension is quick! Simply keep J's 3 tips in mind & I did soak the liver for almost ii hrs prior. I will definately add this to our fav dinners list
02/twenty/2014
This was our first experience with liver and even then merely because my son requested it. We all decided that this would be a once a year repast for us. We agreed nosotros like the recipe it'south just the liver nosotros had issues with. :)
01/18/2011
Very good dish. My wife has never liked liver but she actually enjoyed this recipe as did my kids.
08/23/2010
Needs to soak for hours kickoff just tastes much meliorate than any other kind. Kids dear it.
09/05/2014
No more 30 minutes milk bath! That way u still get liver flavor!! Also, actually caramelize onions, that with a Maui Onion gives groovy sweetness. Carl
09/01/2013
Couldn't stand liver until this recipe came along!Information technology totally eliminates that nasty seize with teeth liver leaves long after you've eaten it.The only affair different I do is stab upward my liver once it's in the milk, and that seems to work out well.I've let the liver sit down in the milk from 10 minutes to over night.Doesn't matter how long it sits it does the aforementioned task.
02/17/2011
Liver was one of my favorite foods as a kid, and this is exactly how my mom made information technology! Easy and direct forwards.
05/18/2005
I will Non consume liver and am not existent addicted of cooking it but I will a couple times a year for my husband. He LOVED this recipe and, for whatsoever reason, it didn't seem to aroma as offensive to me when i was cooking at as liver usually does! He may actually become liver more often now!
09/15/2013
This is an excellent recipe. I am not a liver fan and my kids would never swallow information technology and then when my last one went off to college, I surprised my husband with this dish. We both enjoyed it and I will brand it over again! I did buy skillful quality liver from the farmer'south market even though we are on a budget as information technology was relatively inexpensive. Thanks for sharing!
02/12/2011
Just like grandma'due south.
07/24/2008
Hmmm...how do I review this? I had (annotation...past tense) a childhood memory of really liking liver. Then when I was given some to cook, I made this. The house smelled wonderful, the onions looked beautiful, but and so...I tasted it. It'due south a foreign flavor; I think if you like livers, this could be a expert recipe. But fifty-fifty subsequently dousing it with ketchup, no go. So I can't really say it's a bad recipe since I believe this is all about personal preferences. But I cannot rave virtually it either.
09/14/2009
Yummy! I like the milk soaking hint. I will make my liver this mode from now on.
x/25/2013
I take been eating and making liver and onions for years and love it just the fashion I brand information technology in the flour and pepper mix. Never imagined soaking it in milk earlier. Glad I did! The whole family unit loved it even more! We didn't think that was possible. My hubby insisted I liked, shared, thumbs'd upwards, or whatever I could exercise to say thank you lot! :)
10/03/2010
This is the way my Mom stock-still liver when I was immature! Liver is still 1 of my favs...
01/10/2011
Absolutely Fantastic! Bitter through the crispiness of the breaded liver infused with the caramelized onion rings drives my tastebuds wild!!! Elementary and piece of cake to larn! Very delicious! Thumbs up!
04/04/2013
Liked it so well I made information technology ii nights in a row!!!!!
02/05/2010
My 7 year erstwhile loved it and so did I! I'yard afraid I'll never convert my husband into a liver eater though. Cheers for sharing!
01/02/2006
This recipie turned out great!!!! I loved it, the liver tasted cracking!
04/14/2012
It tastes just similar my mom's and I don't believe she soaked hers at all. I just tasted similar liver to me. The onions were GREAT (but they ever are when sauteed), I added curry and used sunflower seeds grinded up as a flour since we're grain-free. Just otherwise it was merely like ok and my DH who says he never had information technology, never wants it again lol.
10/22/2011
My first fourth dimension eating liver. I actually liked the flavor, though I admit I got grossed out that I wasnt eating a liver and couldnt finish my helping. Was super cracking tasting though, cheers for the recipe.
04/21/2013
I have been using this recipe for years. My husband always told me he hated liver until I tried this receipe. I as well add green pepper strips to the onions and a dash of paprika to the flour.
02/21/2011
Excellent! If you lot similar liver this recipe is unproblematic and tastes great. Nosotros fried the liver in canola oil instead of butter and it turned out just fine.
x/10/2011
I've fabricated this recipe three times. My husband loves it every time. Invited the neighbour over and he barbarous in dear likewise!
03/08/2009
Outstanding, as a "home girl" from Iowa I wasn't also sure if I would like this. My Mom cooks GREAT Liver & Onions but she must be out shopping, so I had to revert to a search on the internet. I think even SHE will love this. I know my husband and sons did!
01/eighteen/2004
yum
12/18/2008
Soaking in milk very skilful. But all liver is best when topped with sauteed onions and mushrooms but when sauteing them add together some soy sauce!!!
02/23/2011
Excellent recipe! Loved information technology immensely.
01/02/2011
We used a lot less flour, yellowish onions (didn't have vidalias), and added 4 cloves of minced garlic. It was Then good!
09/xix/2011
Our dogs rate this recipe iv stars. I accept several pounds of liver in the freezer from a beef side. I haven't had it since I was mayhap 10 and I now realize that I practice not like liver.
09/15/2013
Yum! Liver never tasted so good- a definite treat. Thanks for this recipe, will be making once more next time I accept liver for sure.
09/27/2010
awesome recipe think though next time sick reduce to ane onion and add a bong pepper ( mayby experiment with a 1/4 cup red wine and and slow cooking it for an hour afterward initial cooking) let yall know how that turns out
02/27/2009
Delicious! But if y'all like gravy with your mashed potatoes take a tin can of beefiness broth with two tablespoons of cornstarch and add together to pan after cooking onions and liver. Bring to boil, reduce oestrus and add together liver and onions back to mixture. For about another ten minutes or and so and voilà gravy for your liver and onions! Applause!
01/09/2011
I have to eat liver a couple times because my B12 tanked along with my iron and the doctor is trying to enhance information technology with some dietary changes and vitamins. I'm sure the recipe is fine so I gave information technology a four simply I'g deplorable. I was reallay hoping this recipe would make information technology better since i accept to swallow it but it didn't I made information technology with more expensive calves liver, rinsed it soaked information technology in milk a long time and cooked information technology as directed. I'll make information technology this way over again considering I take to eat it and it is a good recipe but in that location are no miracles when information technology comes to liver :o(
01/13/2004
Very good recipes. My family unit loves it. I doubled the onion since it tastes so good with the liver.
05/29/2010
This was the beginning time I've e'er prepared or eaten liver. It was great when served as before long as it was cooked simply as left overs information technology got a little tough. Adjacent time I'll try to make only what nosotros're going to eat that night. Also I think this serves 8 rather than 4. I might add together a few actress onions besides.
10/27/2013
This was very good. I didn't add together as much milk to the liver though because I didn't desire to take away also much of the liver season. Too that, I also like my onions extremely caramelized so I left it in the pan while the liver cooked as well. Also added a tad bit of lemon juice and salt&pepper it at the end and information technology was divine!! Yum yum.
02/27/2004
Liver is never as appealing to the cook as it is to the remainder of the family, because who wants to eat the stuff subsequently handling it raw? Yuk! That said, I made this recipe with calf'southward liver, which I usually prefer, and peradventure that was a fault (though I doubt it), considering we all agreed that the liver had very little flavor and was pretty boring. I'm all the same seqarching for a recipe for liver that'due south as good every bit I've had in some nicer restaurants. They usually have vinegar in the recipe, and taste much more rich and circuitous than this grooming did.
01/31/2010
DELICIOUS!!!!! the whole family loves it. First fourth dimension I take made liver and it was not like chewing on leather, the soaking in the milk and turning once does the trick. Cheers
05/12/2010
Oh, I don't know how to charge per unit this one. I would give it a 1 star because I DETEST liver and onions merely my husband had been begging me for YEARS to brand it. I finally caved and went to the butcher... he said it was the absolute best liver and onions he has ever had. Over the last x years I have seen him gild liver and onions in some pretty fancy restaurants so I guess that deserves a v star.... but only for those who like liver!!!
eleven/28/2016
This was the easiest and best recipe. The liver and onions tasted just equally good every bit the all-time I've had at any restaurant. I've made this with both Vidalia onions and white onions both were good just I exercise recommend the Vidalia. I also Fried some bacon which is a personal favorite addition of mine with liver and onions.
03/07/2011
I used a regular yellow onion, which turned out fine. To saute the onion, I used 2 tablespoons of Earth Balance substitute butter spread, simply for the second 2 tablespoons of butter to cook the liver in, I substituted bacon grease. Nosotros liked liver already, merely now my hubby declares that he wants "liver every night!" It was really succulent.
05/04/2014
Y'all are leaving out one of import ingredient BACON. LOL
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Source: https://www.allrecipes.com/recipe/58942/absolute-best-liver-and-onions/
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