Beef Liver & Onions

3 secrets to a ideal recipe :

1)Soak liver in milk

2) Turn liver as little as possible

3) Don’t overcook!

* Ingredients .

+Servings: 4

°2 pounds beef liver, sliced

°1 cup milk or as needed

°4 tablespoons. sliced ​​butter

°2 large sweet onions, sliced

°2 cups all-purpose flour

°Salt and pepper to taste

* Preparation steps :

Preparation: 20 minutes › Cooking: 25 minutes › Preparation: 45 minutes

Gently rinse the liver slices under running water, then drain and place in a large bowl. Add enough milk to the pot to completely cover the meat. Leave to marinate while you prepare the onions (I like to soak longer – up to 2 hours). This step is very important: it helps reduce the bitter taste in the liver.

Melt 2 tbsp. Butter in a large skillet over medium heat. Fry onion rings in hot butter until softened. Remove the onions from the skillet and add the remaining butter to the skillet. In shallow plate, blend flour with salt // pepper. Remove meat from milk, drain and sift into flour mixture.

Time butter has melt, raise heat to medium-high also placing liver slices in skillet. Cook until the underside of the meat turns brown. Flip and leave brown on the other side. Add the onions on the face and reduce the heat to medium. Cook for a few more minutes, until desired consistency. For the best taste, we like the center of the meat to remain a little pink.

Enjoy!