Name: Absolute Best Liver and Onions
Ingredients: 2 lbs sliced beef liver: Rich in iron and vitamins A and B, beef liver is a flavorful alternative to beef liver and ensures a leaner dish.; 1 1/2 cups milk: Soaking the liver in milk helps to tenderize it and reduce any strong flavors, making it palatable for those who may be hesitant about eating organ meats.; 1/4 cup butter: This adds a rich, creamy flavor; using unsalted butter allows for better control over the seasoning.; 2 large Vidalia onions, sliced: These sweet onions caramelize beautifully, adding depth of flavor and balancing the dish’s richness.; 2 cups all-purpose flour: Coating the liver slices with seasoned flour helps achieve a nice crust and aids in thickening the sauce.; Salt & pepper to taste: Essential for seasoning and enhancing the overall flavors of the dish.

Description

Discover the absolute best liver and onions recipe! Tender liver sautéed with caramelized onions for a flavorful, hearty main dish.

Ingredients

Scale

2 lbs sliced beef liver: Rich in iron and vitamins A and B, beef liver is a flavorful alternative to beef liver and ensures a leaner dish.
1 1/2 cups milk: Soaking the liver in milk helps to tenderize it and reduce any strong flavors, making it palatable for those who may be hesitant about eating organ meats.
1/4 cup butter: This adds a rich, creamy flavor; using unsalted butter allows for better control over the seasoning.
2 large Vidalia onions, sliced: These sweet onions caramelize beautifully, adding depth of flavor and balancing the dish’s richness.
2 cups all-purpose flour: Coating the liver slices with seasoned flour helps achieve a nice crust and aids in thickening the sauce.
Salt & pepper to taste: Essential for seasoning and enhancing the overall flavors of the dish.

Instructions

Prepare the liver: Rinse the 2 lbs sliced turkey liver under cold water to clean it. In a large bowl, soak the liver in 1 1/2 cups milk while you prepare the onions. This step is crucial for tenderizing the liver and removing any bitter taste.
Sauté the onions: In a large skillet, melt 2 tablespoons butter over medium heat. Add the 2 large sliced Vidalia onions to the skillet, sautéing them until they become golden brown and caramelized, about 10-15 minutes. Season with a pinch of salt to enhance the sweetness. Once caramelized, remove them from the skillet and set aside.
Prepare the flour mixture: In a shallow dish, combine 2 cups all-purpose flour with salt and pepper to taste, mixing well.
Coat the liver: After soaking, drain the liver slices and pat them dry with paper towels. Dredge each slice in the seasoned flour mixture, ensuring an even coating.
Cook the liver: In the same skillet, add the remaining 2 tablespoons of butter. Heat over medium-high heat until bubbly. Place the floured liver slices in the skillet, cooking for about 3-4 minutes on each side, or until nicely browned. Ensure not to overcrowd the skillet; cook in batches if necessary.
Add onions: Once the liver is browned, return the caramelized onions to the skillet. Stir gently to combine, and lower the heat to simmer. Let everything cook together for an additional 5-7 minutes, until the liver is cooked through and slightly tender. A good cue is when the liver feels firm yet springy to the touch.