Liver and Onions

Posted on by David Knight

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.

Liver and Onions

Classic skillet beef liver and onions with a simple lemon-Worcestershire pan sauce.
Print Recipe
Course Main Course
Cuisine American
Status To Try
Servings 4 servings

Ingredients
  

  • 1 medium onion cut into rings
  • 2 tablespoons butter
  • 1 lb sliced beef liver
  • salt dash
  • pepper dash
  • milk enough to cover liver for soaking
  • 2 teaspoons water
  • 2 teaspoons lemon juice
  • 1 teaspoon Worcestershire sauce

Instructions
 

  • Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
  • Melt butter in a large skillet. Cook onions until soft, then remove them from the skillet.
  • Add liver, season with salt and pepper, and cook over medium heat for 3 minutes. Turn.
  • Return onions to skillet and cook until liver is slightly pink in the center, approximately 3 minutes more. Remove liver and onions.
  • Mix water, lemon juice and Worcestershire sauce. Heat the sauce and pour over the liver and onions.
Keyword main-dishes-meat
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Source: Legacy recipe document

Category: Uncategorized