Monday, January 9, 2012


Liver and onions was one of my dad's favorite meals.  My mom, sister, and I hated it!  But mom dutifully made it from time to time.  Wouldn't you know it?  Yes, I married a man who liked it, too!  My husband ate his in restaurants.  I got this recipe from his favorite 'liver and onions restaurant'.

2 1/4 lbs beef liver, sliced thin (about 1/4-inch)
2 tbsp butter or margarine
1 large onion, cut into thin slices
1/2 tsp salt
1 cup milk
2 extra-large eggs
3 cups fine, dry bread crumbs
2 tbsp vegetable oil

Soak the liver in cold salted water for 15 to 20 minutes.

In a 10-inch skillet, melt the butter or margarine over medium heat.  Add the onion and cook, stirring occasionally, until tender and lightly browned.  Sprinkle with the salt and keep warm.

In a shallow bowl whisk together the milk and eggs until well blended together.  Place the bread crumbs in another shallow bowl.

Rinse the liver under cool running water then pat dry with paper towels.  Dip slices into the milk mixture then into the crumb mixture, coating lightly and evenly.

In a large skillet heat the oil over medium heat.  Add the liver to the pan and cook until cooked through, approximately 3 minutes per side.

To serve, top the liver slices with the onion.

Yield: 6 servings

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