150,000-199,999 SparkPoints 197,240

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!


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


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
Share This Post With Others
Member Comments About This Blog Post
    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

    1456 days ago
    i love it with mushrooms as well. emoticon
    1457 days ago
    1459 days ago
    I love liver-- all kinds!!!
    1459 days ago
    never used milk but substituted almond and coconut flour for the wheat.
    1459 days ago
  • ELSCO55
    Sounds delicious.
    1459 days ago
    I was the rare child who didn't mind liver and onions may why I am so easily happy now
    1459 days ago
    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!
    1459 days ago
    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!
    1459 days ago
    A blast from the past! Mom used to make this once/week! I did like it. Haven't had it in years though!


    `*•.¸ ♥ ¸.•*´¨☆¨`*•.¸ ♥ ¸.•*´¨♥¸.•*´¨☆(¸.•´¨`¸•
    *¨♥ *`*•.¸☆´¨`*“
    "Security . . . it's simply the recognition that changes will take place and the knowledge that you're willing to deal with whatever happens." —Harry Browne
    ,¨`*•.¸ ♥ ¸.•*´¨☆¨`*•.¸ ♥ ¸.•*´¨♥¸.•*´¨☆(¸.•´¨`¸• *¨♥ *`*•.¸☆´¨`*“

    1459 days ago
    I like some but it's got to be tender & cooked really good.
    1459 days ago
    i'm not a big fan of liver and onions
    1459 days ago
    My mom made the only liver and onions I ever liked.It didn't taste like liver and it was tender.
    1459 days ago
    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 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!!



    1459 days ago

    Comment edited on: 4/22/2014 2:01:48 PM
    I love liver and onions. Yum
    1459 days ago
  • WILLOW49
    Never did learn to like liver...
    1459 days ago
  • NEPTUNE1939
    emoticon emoticon TY for the invite! I'm on my way. emoticon
    1459 days ago
  • Add Your Comment to the Blog Post

    Log in to post a comment

    Disclaimer: Weight loss results will vary from person to person. No individual result should be seen as a typical result of following the SparkPeople program.

More Blogs by MEMORIES7