Five Stars for the World’s Tastiest Liver and Onions
Even those who don’t typically enjoy liver will eat this dish after trying it with onions. Liver and onions; The three things that will make your liver stand out from the rest of the pack are 1) soaking in milk, 2) turning the liver as little as possible when cooking, and 3) not overcooking.
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The Ultimate Liver and Onions
Even the most discerning diner will find something to like in this recipe for the liver.
Time Required for Preparation: 20 Minutes
Prepared in 15 minutes
A sum of Time: 35 minutes
Number of Servings: 4 Item List: Nutritional Information
Ingredients Required; Liver and Onions
Sliced beef liver, weighing 2 pounds
a cup and a half of milk, more or less
1/8 of a cup of butter, split
Two full-sized Vidalia onions cut thinly.
two cups of all-purpose flour, more if necessary
Add salt and pepper to taste.
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Directions
To prepare liver slices, gently wash them in cold water and then pat them dry with paper towels. Spread out in a shallow dish and cover with milk. Put aside while you work on the onions, or wait longer if you have time. When you soak it, the bitterness goes away.
Melt the butter in a large skillet with a tablespoonful over medium heat. Cook the onion rings in the butter in a frying pan, turning them occasionally, for about 5 minutes, or until they are soft and tender. Don’t forget to drain the onions before putting away the pan.
Add salt and pepper to taste the flour and spread it on a plate. Flour the liver slices after draining the milk.
The remaining of the 2 tablespoons of butter should be added to the same pan, and the heat should be increased to medium-high. Butter-side down, fry the liver slices for 3 to 4 minutes, or until lightly browned. Return the onions to the pan and raise the temperature to medium. Wait until the liver is no longer pink in the centre and the onions are warm.
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