I used to fry it every Wednesday when I worked at the restaurant. For some of the people that were health conscience, I would grill it.

First I put my liver in a bowl of very hot water. My mother always did this. In a skillet I put some oil and fry some onions and bell peppers. Remove those to a corning ware dish. Dredge the liver in some flour that has some salt and pepper in it. Then in the same pan that you did the onions fry the liver. Add oil if necessary since the flour will absorb it. Turn it just when you don't see anymore blood. Cook on the other side just a few minutes. Don't over cook it. When it is fried place it on top of the onions and peppers. Cover and place in the over at 325º for about 15 minutes.

Sorry... didn't see the "How" part of the thread title.

If I fry, I simply use flour, salt and pepper. The secret is very hot grease. Fry onions in a separate pan and then make gravy with the onions. I then add the liver to the onions and gravy.

For flour, oil and salt free... simply use pam in a non stick skillet over medium heat. You can spice it up with Accent or Ms. Dash or whatever appeals to you.

I've never made it, but my dad loved liver strips with noodles.

I cut it up into tiny pieces and sautee it lightly before scraping it into the cat dish. LOL! Somehow I don't think that's going to help much, but you asked how we fix it!! :-)

Hugs to you, Brenda and DH.

LOL okwriter

If it's good enough for the cats................. :)

Oh, Rita, you are such a card! If I had a cat, and IF I ever had to cook liver again, it would be the same 'recipe' for me. I used to do it similar to the above recipes, fried it with onions. My oldest DD and my now ex were the only ones in the house that would eat it.

Shirley

I soak the beef/calf liver in milk first for a few minutes. I dredge very lightly in flour seasoned with salt and pepper (use little salt if your DH is retaining fluids) then saute in canola oil or olive oil. Don't overcook it or it will be like shoe leather. LOL Liver is very high in cholesterol so eat in moderation. Lots of iron though.

I love eating calves liver.

I sometimes fry a little bacon to crumble on top but haven't done that for a long time but it does taste good.

Anne

Thanks!! I'm think I'm gonna go with the way Nita does it..it's the closest to the way I did it years ago. (I craved the stuff when I was pregnant..didn't LIKE it..but thought I HAD to have it..lol).

And, if I had a kitty I use Rita's "recipe"!! haha

I haven't fixed it in a long time because I'm the only one that will eat it now.I did mine kind of like Nita but no peppers.After browning the liver remove it from the skillet,saute the onions in the oil left from frying then add flour and milk just like you are making gravy.Return the liver to the skillet and cover.turn the heat to simmer and let it cook for about 30 minutes on top of the stove.Mother called it smothered liver and onions.MMMM good! I have made it the same way but instead of making gravy to cover it add a can of cream of mushroom soup and a can of water.Very tasty!

I fry 1 strip of bacon for each piece of liver until almost crisp. Remove from the pan and add some onions to the bacon grease and sautee until done. Remove the onions and add the liver-adding pepper only to the top of each piece. Fry for about 3 minutes, flip over, salt it and top with the onions & strip of bacon to each piece.Continue frying for about another 3-4 minutes & no more. Love liver!

Y'all are making me hungry! I haven't had liver for a long time; just kinda forgot about it.
I do the fry onions, no peppers, then the liver etc., all in the same black iron skillet, remove the liver, make the gravy and always, serve it over rice. I only buy calves liver though.

I've never put it in water or milk. What does that do for it?

I just put liver on my shopping list.

Sue

Do what Nita says and you will have a delicious meal.
Liver is very rich but the breading, onions and peppers tone it done a bunch. I love liver but only have it occasionally. A little goes a long way. Good thing liver packs such a nutritional punch, huh?

Lori

soak mine in milk for a short time. then i season and flour it and fry low heat on each side then add piles of sliced onions to this. Add little water put on lid and put into oven. When really tender take the liver from the skillet and use a little cornstarch to make the gravy a little thicker. Just had it last night.

Sorry I can't help. I've never cooked it. No body in my family likes it.

Also wondering what the milk does. I like the liver to be dry, sorta, when I flour it.

Country Bumpkin,

My Brother had to watch Protein intake and did develop "Gout". His feet looked like "footballs" they were so swollen. It is very, very painful.

Gayle

Moonie-I think the milk is suppose to tone down the strong liver flavor.I know it is recommended to soak wild game in milk for that reason.I never soak mine but I use only calf liver.For a long time there was a big deal about eating liver.It wasn't recommended because the liver is the organ that filters all the toxins,so supposedly not good for you.That is one reason I always used calf liver plus the taste is milder.I guess I figured a calf's liver had less time to absorb any toxins???LOL

Here is a link that might be useful: Calf Liver

It"s been years since I fixed it. Fixed it like Nita. The one thing I did was add a little vinegar and simmered it with the onions at the end of preparing it. I took the strong taste out.
Donna

How Do You Fix Beef/Calf Liver?....answer is...I don't!
I never liked it.I'm a BIG help,huh?

I used to have a recipe that used tomato juice to braise the liver. Sort of did the brown the liver, add the onions, add tomato juice and simmer thing.

I thought it was really good, not so strong tasting. But we always liked liver anyway.

Always fried it like Nita and love it, but as Gayle said, for people with gout it is full of uric acid. DH has had gout and takes meds to prevent it. Boy do I miss fried liver and onions.

Well...THAT was delicious!!! Thanks again!

I don't think what DH is gout. It's not just his feet/legs that are swollen. His left arm and hand are too. I spoke with a lady at the Chemo Center this afternoon (trying to change DH's appt) and told her about it. She mentioned something about Albumin.

I had a Sunset magazine recipe way back when and it as the only meat my kids would eat. Cut the liver up into long skinny strips and dip in flour,egg,flour and then saute until nice and done (cut to see that it is cooked through). Meanwhile take a can of tomato sauce and some chili powder (can't remember how much) and pour over then heat and then serve. Maybe someday I'll run across the real recipe.

I don't fix it...if I did, I wouldn't be able to eat it. I am that way with liver, chicken and fish. Don't know why.

With that said, I will gladly pull a chair up to anyone's table that will fix it. I love it with onions, peppers and bacon. Throw in some fresh mushrooms--I will wash your windows for you. I LOVE, absolutely LOVE liver. I used to have an Italian neighbor lady and she would always invite me over when she fixed liver. She was the bestest!

Best liver I had was when teaching, and lunchroom cafeteria, made the bestest!
Craving school liver!

When DD was small, she had to have a "trial round" of chemo, (not cancer, but were hoping it would solve the problem)
Made little "hor-de-ors"(2 yr old voice here)all her own.

I would take liver, cut into strips, sprinkled with seasoned salt, wrap in bacon, and broil. (Served with ketchup or ranch something to appeal to a kid.)