Lubys Liver And Onions Recipes

Steps:

• 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!

Steps:

• Melt butter over medium heat in a large skillet and add sliced onions. Cook until tender.
• Mix the flour and seasoned salt together on plate, large bowl, or ziplock bag.
• Dredge each piece of liver in flour mix being sure to cover all of the liver. Coat all of the slices of liver.
• Remove the onions from the skillet and keep warm.
• Add 2 tablespoons butter and 2 tablespoons coconut or canola oil to skillet and turn heat up to medium high. I prefer coconut oil.
• Add dredged liver to skillet and cook on each side for 2-3 minutes. Don't overcrowd the skillet. It will take 3-4 batches to cook the liver. Move to a plate and keep warm between batches.
• Once all the liver is cooked, reheat the onions then place over the livers.
• You can cover with a brown, cream, beef, or mushroom gravy if you prefer.

Steps:

• Soak liver in cold salted water for 15 to 20 minutes.
• In 10-inch skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally, until tender and lightly browned.
• Sprinkle with salt.
• Keep warm.
• In a shallow bowl, whisk together milk and eggs until well blended.
• Place bread crumbs in separate shallow bowl.
• Rinse liver under cool running water.
• Pat dry with paper towels.
• Dip into milk mixture, then into bread crumbs, coating evenly.
• Heat oil in large skillet over medium heat.
• Add liver and cook 2 to 3 minutes on each side or until cooked through.
• Top with onions.

Steps:

• Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
• Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
• Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
• In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
• Drain the liver over a strainer (make sure to drain well).
• Coat each piece of liver in the flour mixture then place on a plate.
• Heat 2-3 tablespoons oil in skillet over medium-high heat.
• Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
• Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
• Serve the onions with the liver.
• Delicious!

Steps:

• Place enough flour in a large bowl to coat the liver. Add salt and pepper.
• Slice liver and dredge in seasoned flour.
• Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
• Place sliced onions in the skillet with the liver.
• Pour beef broth on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a nice gravy.