Ingredients

• 2 pounds beef liver, sliced
• 11/2 cups milk, or as needed
• 1/4 cup butter, divided
• 2 Vidalia onions, large, sliced into rings
• 2 cups all-purpose flour, or as needed
• salt, to taste
• pepper, to taste

Directions

1. Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (soak up to an hour or two) This step is essential in taking bitter taste out.

2. Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and sauté in butter until soft. Remove onions, and melt remaining butter in skillet. Season flour with salt and pepper, and put it in a shallow dish. Drain milk from liver, and dredge slices in the flour mixture.

3. When butter has melted, turn heat up to medium-high, and place the coated liver slices in pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste.

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