This recipe will turn liver haters into mutant. very simple! The three things that will set your liver above all other things are: 1) soak in milk, 2) reduce liver as little as possible and 3) don’t overcook!
* Ingredients :
° 1⁄4 cup flour
° 1⁄2 teaspoon salt
° 1⁄8 teaspoon pepper
° 1 pound of veal liver
° 2 tablespoons butter
° 2 cups finely chopped onion
° 1 12 cups beef broth
° 3 tablespoons butter (for brown liver)
° Cajun/Creole seasoning like Tony or Slap, Mama!
° 1 tsp cornstarch
° 1 tablespoon finely chopped Italian parsley, to taste
* Directions :
Mixing flour, salt & pepper in bag.
Cut the liver into 1-inch slices and toss in a bag of spices to coat. Remove the liver from the bag and lay it out in a single layer on wax paper.
Heat a skillet with 2 tablespoons butter.
Frying onions on medium heat to soft & shiny.
Transfer the onions to a side dish and sprinkle with Cajun seasoning. Turn up the heat.
Return skillet to medium heat, add 3 tablespoons butter.
Add the liver slices and flip on each side until brown.
Remove the liver and onions from the skillet and plate.
Add 1/2 cup meat broth to the skillet. Add a layer of half of the onion, put a layer of liver and put the other half of the onion on it.
Add 1 cup beef broth, cover and simmer for 30 minutes, until tender. The liver is moist and soft. If the broth is too thin, remove the liver and onion, add 1 tablespoon of cornstarch and simmer over low heat to reduce it.