March 13, 2013
Permitted use provided by: MissHomemade.com
This liver and onions recipe produces wonderful and tender liver pieces.
The buttery onions cover it and I add a secret ingredient which makes this dish. It's bacon, and here's the recipe:
- 2 lbs liver, sliced
- 1-1/2 cups milk
- 1/2 lb bacon
- 2 sweet onions, sliced into rings
- 2 cups flour
- salt and pepper to taste
Let the liver marinate in the milk for 30 minutes to 1 hour.
Meanwhile, in a large skillet, fry the bacon and reserve the bacon grease. Drain bacon and cut into bite-sized pieces; set aside.
Place the flour in a resealable bag. Pour the milk off the liver and shake individual pieces in the flour bag. Place in the skillet and top with the ringed onions. Season with salt and pepper.
Cook until browned well on bother sides. I always cook it until it's well done, but some want it medium. I fry it for 30 minutes, add the cut up bacon and cook it another 15 minutes.
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