This recipe will turn liver haters into liver lovers! Even our 3 kids under 10 years old love this recipe. This liver is tender, mild, and creates a scrumptious gravy at the end. Based off of an old Amish recipe that my grandmother acquired many years ago.
Makes 4-5 servings
Prep Time: 10 minutes + 30 minutes or more soaking time
Cook Time: 20 minutes
• 1 pound beef liver, thinly sliced
• 2 1/2 – 3 cups milk, divided
• 1/2 cup all-purpose flour
• 4 tablespoons butter or bacon grease (or equal combination of both,) divided
• 1 tsp salt, or to taste
• 1/2 tsp pepper, or to taste
• 1/4 tsp garlic powder
• one large white or yellow onion, thinly cut into rings
• 1 cup beef broth, divided
1.) Thaw liver in refrigerator overnight. After thawing, (for thicker slices of liver, pound liver with a meat mallet until less than 1/4″ thickness,) rinse under cold water and dry on paper towels.
2.) Cut liver into tenderloin sized pieces and remove and discard any fibrous or tough spots. Soak liver slices with 1/2 to 1 cup of milk and a sprinkle of salt in a refrigerator for a minimum of 30 minutes. The longer the better.
3.) Remove liver from milk, discard milk. In a shallow dish, dredge livers in a mixture of flour, garlic powder, salt, and pepper.
4.) Heat 2 large cast iron skillets over medium heat, add 2 tbsp butter and/or bacon grease to each hot skillet.
5.) In one skillet, add half of the onions into the melted butter/grease, top with half of the flour-dredged liver, and pour in 1 cup of milk to the skillet. Repeat in other skillet. Cook uncovered on medium heat, flipping liver pieces after 10 minutes, cook for an additional 10 minutes or until milk has reduced and thickened.
6.) Remove liver and onions and place on a platter. Whisk or stir 1/2 cup beef broth into the milk mixture in each skillet and cook 1 to 2 additional minutes, seasoning with salt and pepper to taste. Top liver with gravy and enjoy the best liver you’ve ever tasted in your life.
This dish is excellent served with creamy mashed potatoes, green beans, or collard/mustard greens.