Dill Liver & Onions
Submitted by gail39
Flour-dredged beef liver pan-fried in butter with minced onions and dill weed. A quick, old-fashioned liver and onions recipe ready in just 15 minutes from start to plate.
YIELD
4 servingsPREP
5 minCOOK
10 minREADY
15 minLiver and onions gets a fresh spin here with the addition of dill weed, and honestly, it makes all the difference.
Sliced beef liver gets dredged in seasoned flour, browned in a generous puddle of butter, then simmered gently with minced onions and dill until cooked to your liking.
The whole thing takes 15 minutes, which is about as fast as dinner gets.
Pro Tips
- Soak the liver in milk for 30 minutes before cooking to mellow out any strong, metallic flavor
- Don’t overcook the liver; it goes from tender to rubbery fast, so pull it when it’s still slightly pink in the center for the best texture
- Use a good amount of butter in the skillet for a rich, golden crust on the flour coating
Ingredients
Directions
Mix flour, salt and pepper in a shallow dish.
Dredge liver with the mixture on both sides.
Melt butter in skillet and brown liver using medium heat.
Reduce heat, sprinkle with onion and dill.
Cover and simmer to desired done-ness.
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