This unbeatable Beef Liver and Onions recipe is sure to win over even the toughest critics. It’s incredibly simple! The key to perfection lies in three steps: 1) soak the liver in milk, 2) flip it as little as possible, and 3) avoid overcooking!
Once a month, my entire childhood, mom would serve us liver and onions for dinner.
I think it was the only dish in which whining was even remotely tolerated. “Liver and onions, OH NOOOOO,” was the hue and cry from the assembled kids.
Mom and dad never really forced us to eat anything. But, if you didn’t like what was on the table, there was no alternative. And complaining really wasn’t an option; one look from dad was enough to keep any of us quiet. My parents worked hard enough to put food on the table, and we knew it.
It was for these quiet moments of culinary desperation that God invented ketchup. Ketchup was the only thing that could save us from the taste of overwhelming taste of liver, and we poured it on. The onions helped too.
Recently mom and dad admitted to me that they don’t like liver that much; they made it as often as they did because (back then, before hormone-fed beef) it was good for us kids. I have been begging them for two years to make it again and they finally did tonight. “I’m sure this will be a popular one for the website,” laughed my dad.
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