INGREDIENTS
4 servings
• 2 pounds sliced beef liver
• 1 ½ cups milk, or as needed
• ¼ 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. Gather all ingredients.
2. Gently rinse liver slices under cold water and pat dry with paper towels. Place in a shallow dish; pour in enough milk to cover. Let stand while preparing onions, or set aside for longer if you have time. Soaking will remove any bitterness.
3. Melt 2 tablespoons of butter in a large skillet over medium heat. Add onion rings; cook and stir in butter until tender and soft, about 3 to 5 minutes. Transfer onions into a bowl and set the skillet aside.
4. Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
5. Melt remaining 2 tablespoons of butter in the same skillet; increase heat to medium-high and fry coated liver slices until lightly browned, about 3 to 4 minutes on each side.
6. Return onions to the skillet and reduce heat to medium; continue to cook until onions are heated through and liver is slightly pink inside, or longer to suit your taste.
7. Serve and enjoy!
