June 10, 2007 Pan-fried Beef Liver

Easy Tastebud Delights

6.10 Edition (June 10, 2007)

Quick and Easy Recipes

Less than 30 minutes

Hi Everyone and Happy Sunday to you.

This is a recipe that my Mom taught me when I was growing up. She went into an explanation about the milk drawing out the blood and stopping the liver from getting tough. This is the way I've always made liver and personally love it...haven't had it in ages though...Enjoy!!

Pan-fried Beef Liver

1 lb. liver
1 cup milk
2 tbsp. flour seasoned with pepper and oregano
4 slices bacon
2 tbsp. vegetable oil
1 large sliced onion

Soak liver in a bowl with milk for 5 to 15 minutes to remove the blood or "draw it out".

In a warm pan, add oil, bacon and onions, stirring until bacon is crisp. Remove to paper towel and cover to keep warm.

Shake each piece of liver over the milk then place in seasoned flour covering completely.

Heat pan to medium-high, add oil and place liver in hot pan to brown on both sides, flipping once. Serve with bacon and onions, mashed potatoes, carrots and broccoli.

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