Liver & Onions

Now I know that most of you are like "Ew..." and are probably gonna quickly go to the next website in your list, but hear me out! I PROMISE that this recipe will leave you with the most tender and delicious liver that tastes more like chicken fried steak then liver...I also realize that my photo may not make it look as appetizing as it actually is...cut me some slack though, k?

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Ingredients

• 2 pounds sliced beef or calfs 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

Directions

1. Gently rinse liver slices under cold water, and place in a resealable bag. 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 of the liver out.
2. Melt 2 tablespoons of butter in a large skillet over medium low heat. Separate onion rings, and saute them in butter until soft and golden. 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.
3. 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. 

*Mina's Suggestions/Notes*

- If you have it, i like to add additional spicing to the flour mixture like garlic powder and paprika. 

- When you are caramelizing onions, think low and slow...like a good grilled cheese sandwich!

- Make sure to put your resealable bag in a bowl while its soaking because the last thing you need is a leak with liver milk dripping everywhere...at least it'll catch in a bowl, right?

Happy Eating! <3