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Liver And Onions~Yum, Yum!


Tuesday, April 22, 2014

Hello Sparkfamily! I am going to fill our home with the smell of liver and onions this evening! Come join me! Take a peek at this!


Ingredients~

2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Directions~

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste out of the liver .
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, 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, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!


Thought of the day~ Authentic happiness is not something we can go out and get, buy, beg, borrow or steal, it’s only something we can be, and it’s a choice we make with every breath we take! Have a healthy day! Hugs, Rose:) emoticon
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Member Comments About This Blog Post:
BAMAJAM2 4/25/2014 12:45PM

  I think that liver is a lot like fruitcake---lots of people don't like it. Ha.
During the times I was pregnant, I would eat liver--- for baby's health.
Every once in a while I remind my grown sons--- "I ate liver for you!" LOL


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EVER-HOPEFUL 4/24/2014 11:51AM

    i love it with mushrooms as well. emoticon

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ARTJAC 4/23/2014 5:59AM

    emoticon

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TRACYZABELLE 4/23/2014 3:41AM

    I love liver-- all kinds!!!

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DJ4HEALTH 4/23/2014 1:58AM

    never used milk but substituted almond and coconut flour for the wheat.

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ELSCO55 4/22/2014 10:43PM

    Sounds delicious.

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ALEXSGIRL1 4/22/2014 6:56PM

    I was the rare child who didn't mind liver and onions may why I am so easily happy now

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SEATTLE58 4/22/2014 5:22PM

    Awww, good memories of Mom cooking liver and onions. She'd dip the raw liver in a pan of boiling water and then flour and fry. That's the main thing I remember about it and don't even remember when the onions were put in. As you can tell, not my favorite dish and with being married over 30 years now, I think I've made them once and my husband loves it. Naughty of me I know, but the look at the feel of raw liver kind of makes my tummy quiver! But I could eat them probably about once a year, and no more! I know, I'm funny. Mom would once in a while fry chicken livers and they were more tender. You could cut them with a fork!

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GMASANDIE 4/22/2014 4:39PM

    I love liver, but without the onions. Mom used pork liver. She said the pork had a better taste. I haven't had any in years. ast ime I had liver was at the cafeteria in Myrtle Beach. It was so good, nice, brown and thinly sliced the way I like it. Of course, I said no onions. I had rice and gravy with it. Delish!

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1CRAZYDOG 4/22/2014 4:01PM

    A blast from the past! Mom used to make this once/week! I did like it. Haven't had it in years though!

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KATIBUG49 4/22/2014 2:56PM

    I like some but it's got to be tender & cooked really good.

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THEEXERCISER 4/22/2014 2:29PM

    i'm not a big fan of liver and onions

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MORTICIAADDAMS 4/22/2014 2:00PM

    My mom made the only liver and onions I ever liked.It didn't taste like liver and it was tender.

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PROVERBS31JULIA 4/22/2014 1:57PM

    Hmmm Interesting! I never knew about the "soak in milk" step. And my mom would add some sugar with her salt/pepper/flour mixture.

The main thing I learned over the years, from watching those who made "good liver" and those whose liver always tasted terrible, tough, chewy and yukky, was the good liver was cooked slowly in a very low heat, and the ones that had the nasty tasting tougher-than-shoe-leather liver always cooked it fast in high heat. Later, I learned that liver is similar to eggs and a few other foods, where there are natural sulfur compounds (which are needed and terrific for hair, skin, nails) which are released at high heat...so that's why liver and eggs do best with slower gentle low heat.

My mom tended to cook the onions in butter first also, so that they got all good and caramelized and then she'd cut the fire and let the pan cool down before she cooked the liver on the low heat. She said it was so the onions would help release the iron in a way that the body could absorb it. Later, I found that was true because onions are high in vitamin C. Vitamin C helps chelate the irons in meats etc to make it more bio-available to our bodies. Yaay!

But I am jonesing for some liver... I have agreed to not ever fix it for my husband, as he has so much mental anguish and baggage from the terrible experiences with his mom's inability and/or lack of proper understanding on how to prepare liver, and so he is too traumatized for me to ever dare making it. (His mom told me later that she had "learned her lesson" and she never attempted to prepare it for us while we were dating or after we were married She died 3 years ago this month.)....

Sooooo maybe I will just have to make me some liver and onions for breakfast or lunch after my husband leaves for work??? MMMMMMM can't wait!!

emoticon

Julia


Comment edited on: 4/22/2014 2:01:48 PM

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RAINBOWFALLS 4/22/2014 1:53PM

    I love liver and onions. Yum

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WILLOW49 4/22/2014 1:13PM

    Never did learn to like liver...

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NEPTUNE1939 4/22/2014 12:56PM

    emoticon emoticon TY for the invite! I'm on my way. emoticon

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