“See Ya Later” Liver ‘n Onions

By Jackie DeKnock  ,   

September 2, 2015

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  • Yields: Serves 4 = leftovers!


2 pounds sliced beef liver

1 cup 2% milk

8 slices bacon, cut into ½ inch pieces

1/4 cup butter, divided

2 large Vidalia onions, thinly sliced into rings

¾ cup all-purpose flour

½ teaspoon sea salt

Freshly ground black pepper, to taste

1 cup dry sherry (or dry red wine)

1 tablespoon beef broth


Gently rinse liver slices under cold water, and place in a medium bowl. In a large glass baking dish, add liver and milk and let soak for 20 minutes 20 Minutes .

In a large skillet over medium heat, add bacon and 1 tablespoon butter and cook until fat has rendered, about 6 minutes 6 Minutes . Transfer bacon to paper towels to drain, cool and crumble right in the paper towel (quick with no clean up)! Reserve 3 tablespoons of the fat in skillet. Separate onion rings, and saute them in bacon fat over moderate heat for approximately 10 minutes 10 Minutes or until caramelized. Remove to a bowl and set aside.

Drain liver, pat liver dry and discard milk. Season the flour with salt and pepper, and place in a shallow dish or plate. Coat liver slices in the flour mixture.

Melt remaining butter in the skillet, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook for 2-3 minutes 2 Minutes on each side until nice and brown. Remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambé (light on fire to flame). Turn liver over once more and cook for about 2 minutes 2 Minutes more until cooked through.

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