Comments on: Fried Beef Liver with Onions

By: Julia Volhina

Julia Volhina — Mon, 30 Jan 2012 14:51:07 +0000

I agree, it probably also makes liver warmer when served, as you don’t need to wait for onions of cook. I will try this way next time. Thank you.

By: jerry king

jerry king — Mon, 30 Jan 2012 13:53:43 +0000

i have always cooked liver using this method, except if fry the onions first, take them out, fry the liver in the same oil, and then add the onions after turning the liver. adds flavor to the liver saves oil. thanks.

By: Synder

Synder — Thu, 19 Jan 2012 18:26:16 +0000

Sorry wildness out of the liver

By: Synder

Synder — Thu, 19 Jan 2012 18:25:05 +0000

Liver has been cooked like this forever and ever !!!this is not something new I have been doing it like this since my grandma showed me . We always soak our liver in milk to reduce the bitterness but beef liver is not very bitter so back in the day when you were able to eat moose liver now that was a reason to soak it to get some of the wild taste in the liver .

By: gentiana

gentiana — Wed, 12 Oct 2011 23:32:09 +0000

love the recipe, great explanaton and tips. Thank you for sharing with us your lovely blog.

By: MeCooking

MeCooking — Fri, 10 Jun 2011 23:16:45 +0000

You are welcome, Anne. I hope you will get your iron up and surgery will go well!

By: anne shorr

anne shorr — Fri, 10 Jun 2011 20:47:34 +0000

With appreciation for your site I am a 80 old sr woman getting ready for surgery my lab work reads anemia need to
get pumped up with iron medical doctor had given me iron pills but remembering from childhook liver for anemia
bought some liver at the supermarket yes it is hard getting one fresh slice I did not like the idea of it being frozen but i wanted to get started asap wheneverIwould asked someone about cooking liver they looked at me dumbfounded and how long no one really knew so I decided to go on google god bless you peace anne

By: MeCooking

MeCooking — Mon, 18 Apr 2011 12:14:28 +0000

Wow, never heard of this, will try next time, thanks for the tip!

By: Viola

Viola — Mon, 18 Apr 2011 02:24:43 +0000

If you dip a liver in milk on a half an hour before cooking it will be soft and won’t taste bitter