The Ole Liver and Onions (and a trick to enjoy it!, if you must)

I like liver, but hubby… not so much. I think the last liver and onions dish I ate was at Anna Miller’s in Hawaii. Since we moved away, I have been craving for it for the longest time. I have been seeing the dish being offered at restaurants, but I always ended up ordering a different dish! So, finally, I saw liver at the local grocery store, and bought it.

Anyhow, I have found a trick for those who are not a fond of liver, but somehow have to eat it. I was told myself that I have to eat liver for iron. But, luckily, I like liver. For those who does not… this recipe I’ve found, reportedly would convert people to like liver.

1 1/2 pound sliced beef liver
1 clove garlic, minced
1 1/2 cups milk, or as needed
1/4 cup butter, or 2 tbsp oil, divided
2 large onions, sliced into rings
1 cup all-purpose flour, or as needed
4 tbps of garlic powder
salt and pepper to taste

Gently rinse liver slices under cold water, pat them dry, and place in a medium bowl. If you don’t like the taste of liver.. you MUST do this: pour in enough milk to cover. Let stand for at least half an hour or more.

Meanwhile prepare the onions. Melt 2 tablespoons of butter or oil in a large skillet over medium heat. Quickly stir fry garlic until fragrant. Separate onion rings, and saute them in butter or oil until soft. Remove onions.

If you use milk, drain the milk from liver. Melt remaining butter or oil in the skillet. Season liver with salt and pepper, and garlic powder. Put it in a shallow dish or on a plate. Sprinkle the liver slices with flour.

When the butter has melted or oil is hot, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned.

Add onions just before removing from heat, and reduce heat to medium. Cook a bit longer to taste. Don’t over cook the liver, it will become tough. Cut to see if it’s just a little pink then remove from heat.

Enjoy!

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Published in: on June 21, 2010 at 12:00 PM  Leave a Comment  
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