Absolute Best Liver and Onions Tasty Recipes

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Absolute Best Liver and Onions

"This recipe will turn liver haters into converts. Very simple! The three things with a view to set your liver primarily others are: 1) soak in milk, 2)flip liver as little as feasible and 3) don't overcook!"

Ingredients :

2 kilos sliced red meat liver
1 half cups milk, or as needed
1/4 cup butter, divided
2 huge Vidalia onions, sliced into jewelry
2 cups all-cause flour, or as wanted
salt and pepper to flavor

Instructions :

Prep : 20M	Cook : 4M	Ready in : 45M

Gently rinse liver slices underneath bloodless water, and place in a medium bowl. Pour in enough milk to cover. Let stand whilst preparing onions. (I want to take in to an hour or - something you've got time for.) This step is SO important in taking the sour taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion jewelry, and saute them in butter until gentle. Remove onions, and melt final butter inside the skillet. Season the flour with salt and pepper, and placed it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour aggregate.
When the butter has melted, flip the warmth up to medium-high, and area the lined liver slices within the pan. Cook till nice and brown on the lowest. Turn, and cook on the other aspect till browned. Add onions, and reduce warmth to medium. Cook a chunk longer to taste. Our circle of relatives prefers the liver to simply slightly keep a pinkness at the inside whilst you chop to check. Enjoy!

Notes :

Reynolds® Aluminum foil may be used to hold food moist, cook it flippantly, and make smooth-up less difficult.

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