2 lbs Sliced Beef Liver
1 1/2 Cups 1 % Milk
1/4 cup Low Fat Butter / Margarine (divided)
2 large Vidalia Onions
2 Cups Flour
Salt
Pepper
Gently rinse the liver under cold water.
Put it in a medium size bowl.
Pour enough milk to cover, and set aside.*
Slice the onions into rings.
Melt 2 TBSP of light margarine in a large skillet over medium heat.
Seperate the onions into rings.
Saute them in the butter until soft.
Remove the onions from the skillet.
Place the rest of the butter in the skillet.
Season the flour with salt and pepper.
Place the seasoned flour on a shallow dish.
Drain the milk from the liver and coat them with the flour.
Turn the heat up to medium once the butter has melted.
Put the liver in the pan and cook until brown on bottom.
Flip them easily and cook until brown on the other side.
Add the onions to the recipe for a few minutes to blend the flavor.
Cut a piece of the liver to see if it is done.
*It is very important to soak the liver in milk prior to cooking for awhile.
I suggest 2 hours to be a perfect time for this recipe which will help get
that bitter taste out of the liver.
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