Beef liver and onions luby's cafeteria copycat recipe serves 6 2 1/4 lbs beef liver, sliced 1/4 inch thick 2 tablespoons butter or 2 tablespoons we love beef liver, but don't have it that often, and usually when i do, i always forget to take pictures, this time i remembered.
Absolute Best Liver And Onions
The chinese usually use tenderloin or sirloin for beef slices and shreds in stir fry dishes.
Recipe Summary Absolute Best Liver And Onions
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!Ingredients | Chinese Beef Liver Recipes
2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste
Directions
Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Info | Chinese Beef Liver Recipes
prep:
20 mins
cook:
25 mins
total:
45 mins
Servings:
4
Yield:
4 servings
