Liver and Onions

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  • beef liver
  • milk
  • salt
  • 5 tablespoons butter or olive oil
  • 1 to 2 diced yellow onions
  • 2 teaspoons white sugar
  • 1/4 cup flour (masa flour or cornstarch are great, too)
  • coarse ground black pepper

Remove the membrane from the liver and slice the liver. Soak in a milk bath with some salt added.

Heat a frying pan to medium heat.

Melt 3 to 4 tablespoons of butter or oil.

Saute the onions until soft. Stir in the sugar. Continue cooking until the onions are softened or caramelized (based on your preference).

In a separate pan, heat the remaining butter or oil over a medium heat.

Dredge the slices of liver in the flour.

Once the oil or butter is heated, cook the slices of liver for 60 to 90 seconds per side.

Salt and pepper the livers, and remove from the pan. Serve with the onions over the livers.

Serves: 2 to 4

Preparation time: 15 minutes