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Crusted Liver and Onions
Milk-soaked beef liver coated in seasoned flour and pan-fried with lightly sweetened onions.
Course Main Course
Cuisine American
Status To Try
- 1 lb sliced beef liver
- 2 tablespoons butter
- 1 cup milk or as needed
- 1 large onion sliced into rings
- 1/2 teaspoon garlic powder
- 1 teaspoon white sugar
- 1 cup all-purpose flour or as needed
- salt and pepper to taste
Rinse liver, place in a bowl and cover with milk. Soak 1-2 hours to reduce bitterness.
Cut onion into rings. Melt butter in a large skillet, stir in sugar, and sauté onion rings until soft. Remove onions.
Mix flour with garlic powder, salt and pepper on a plate.
Drain liver and cut into slices about 1/4 inch thick. Coat slices with the flour mixture.
Cook coated liver in the buttered skillet over medium-high heat until nicely browned, about 2 minutes per side.
Return onions to the skillet and cook a little longer to taste.