Liver & Onions (Classic)

Step 1

Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)

Step 2

Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.

Step 3

Remove from milk. Thinly slice liver into 1/2-3/4″ thick slices.

Step 4

Slice onion into rings. Set aside.

Step 5

Melt butter in a large skillet

Step 6

Cook onions in butter until soft, and then remove onions from butter

Step 7

Add liver to skillet, and sprinkle salt and pepper. Cook over medium heat for 3 minutes, turn.

Step 8

Add onions back to skillet with liver. Cook until liver is slightly pink in center, approximately 3 minutes.

Step 9

Remove liver and onions from skillet

Step 10

If desired, mix water, lemon juice and Worcestershire sauce. Heat liquid sauce and pour over the liver and onions