Thursday, October 27, 2011

Liver and Onions

I know, I see you with your nose upturned because it's liver. It's not one of my favorite main dishes either, but my Husband loves it. So this was his dish.  It turned out really tender and flavorable.  The spices you roll the liver in before cooking makes a world of difference!


1 pound sliced liver
2 large onions
1 teaspoon chopped marjoram
1 teaspoon thyme
1 teaspoon parsley flakes
1 teaspoon seasoned salt
1/2 teaspoon prepared mustard
1/2 teaspoon ground black pepper
1/2 cup flour
1/2 cup vegetable oil
ice cold milk


About 1 hour before cooking, soak your liver in the cold milk.  Set aside.
Peel and slice onions, set aside.
In a small mixing bowl combine all spices, seasoned salt, prepared mustard and black pepper.  Crush and mix together thoroughly.
Remove lived from milk and pat dry with paper towels.
Coat each piece of liver with the seasoning mixture, then the flour.
Heat the vegetable oil over medium high heat.  Fry the liver to your desired doneness.
Remove liver and keep warm. Place onions in skillet, season with salt and pepper until brown, turning occasionally.

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