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Superior Liver and Onions
From ALFN Local Food Club
<p>Maybe Liver and Onions gets a bad name. Like it or not, if you commit to eating liver, this is going to be your go-to recipe, and it so happens to be a superior recipe. As usual, just about everything you need for the dish you can find on our site!</p>Source: A Member (Entered by Arkansas Local Food Network)
2 pounds Sliced Beef Liver
1.5 cups Milk
1.25 cups Butter
2 large Vidalia onions
2 cloves Garlic
2 cups all-purpose flour
Step by Step Instructions
- Gently rinse liver slices under cold filtered water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (soak up to an hour or two) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons butter in skillet over medium heat. Separate onion rings, and saute’ in butter with garlic until soft. Remove onions and garlic and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish. Drain milk from liver, and coat slices in the flour mixture. Would not put in a Ziploc bag like you do with chicken as the liver will be more likely to come apart or not be coated completely.
- When the butter has melted, place the coated liver slices in the pan. Cook until brown on the bottom. Turn, and cook on the other side until browned. Add onions and garlic and Cook a bit longer to taste. I prefer the liver to retain a pinkness on the inside when you cut to check it.
- To make brown gravy, scrape the browned bits in skillet and add enough flour to make a thick paste consistency. Add filtered water to your desired thickness and stir. Serve over liver and Onions. *Note… when making gravy, the usual amounts are 1 Tbsp butter/oil to 1 Tbsp flour to 1 cup liquid. Increase amounts of each for more gravy (i.e. 2 Tbsp butter/oil, 2 Tbsp flour, 2 cups liquid).
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