My husband’s aunt gave me the recipe for her custard bread pudding, which she has been cooking at her restaurant for many years. Since there is more custard than bread, it’s perfect for those who don’t like a lot of bread.
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
Ingredients
- 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
Instructions
- 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.
- 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.
- Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
- 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. 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.
Nutrition Facts
| Calories | 687 kcal |
| Carbohydrate | 74 g |
| Cholesterol | 578 mg |
| Dietary Fiber | 4 g |
| Protein | 49 g |
| Saturated Fat | 11 g |
| Sodium | 309 mg |
| Sugars | 11 g |
| Fat | 21 g |
| Unsaturated Fat | 0 g |
Reviews
My family loved it and it was so easy to make.
I took advice from a comment and added Worcestershire sauce while I was sautéing the onions. As you can see I also added a bell pepper to the saute. DELICIOUS
Was a good recipe
Ok, now add about 500mls of beef stock, a bit of Worcestershire sauce and a squirt of tomato puree and serve with hot buttery mash …you’re welcome
Amazing, made it for friends and they loved it!!!
This is the best liver recipe I have ever eaten. I made a smaller portion for one and it was delicious. I will use this method every time I have liver now. Thank you for this recipe.
It was Devine! Mouth watering , pallet pleasing kinda DEVINE YUMMINESS!.
I bake mines and make a gravy. Delicious
Great recipe-simple is usually best-Do not overcook – I tend to add more seasoning-dash oregano -sage-and I love to drizzle with sherry/port in the final stages
Perfect
I made a pan gravy flavored with the fond in my pan after cooking the onions and browning the liver. Once thickened, I returned everything to the pan and covered with gravy. Bringing the temp up to boiling, I then covered the pan, removed it from the heat, and let it rest for 15 minutes. This WAS the best liver and onions I’ve had.
Delicious liver for liver lovers. My husband gagged but he’s not right. He also hates spaghetti.
Simple and easy
Rinsing the liver in white vinegar cut that metallic blood taste. I’ve never soaked my liver in milk until I read this recipe always used vinegar but the I used both and the liver was absolutely amazing. Rinsed the liver with white vinegar then soaked in milk for 20 mins and followed instructions from there and my liver was elevated to a completely different level. Thank you thank you thank you few Deana
Fantastic!
Added mushroom sauce and I love it, a glass of red wine goes well with it.
We loved it!
It was nice
I’ve been cooking liver for years in the oven. I think I’ll try it fried this time. I’ll probably omit the milk stage as I’ve never found liver to have a bitter taste or my husband. Adding mushrooms sounds like a plan with the onions. We’re having that tonight with smashed potatoes and a veggie. I may make a little gravy in the pan from the drippings as well. For those who prefer not to fry, dip liver in salt & pepper flour, shake off any excess place it in a foil lined oven dish with dots of butter all over. Bake at 350 around 10 – 12 minutes or so., flipping once. You’ll know when it’s done do not overcook it.
Indeed, this converted me. I’m anemic, and a friend suggested adding liver and onions to my diet, so I looked for a good recipe, and this was the winner. Personally, I add sauteed mushrooms to mine, and a little red wine goes nicely with it, too.
Delicious! I substituted almond flour instead of regular flour and dipped the slices of liver in egg before coating with the almond flour.