Ingredients
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2 pounds sliced beef liver
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1 ½ cups milk, or as needed
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¼ cup butter, divided
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2 large Vidalia onions, sliced into rings
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2 cups all-purpose flour, or as needed
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salt and pepper to taste
Directions
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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.
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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.
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Place flour on a plate; season with salt and pepper. Drain milk from liver and coat liver slices in flour mixture.
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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 (per serving)
687 | Calories |
21g | Fat |
74g | Carbs |
49g | Protein |
Nutrition Facts | |
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Servings Per Recipe 4 | |
Calories 687 | |
% Daily Value * | |
Total Fat 21g | 27% |
Saturated Fat 11g | 54% |
Cholesterol 578mg | 193% |
Sodium 309mg | 13% |
Total Carbohydrate 74g | 27% |
Dietary Fiber 4g | 16% |
Total Sugars 11g | |
Protein 49g | 98% |
Vitamin C 13mg | 14% |
Calcium 165mg | 13% |
Iron 12mg | 67% |
Potassium 939mg | 20% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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