One thing that reminds me of my grandmother is baked liver. We used to come as a family, my six aunts and uncles, and their kids to my grandmother on Saturday. As we, my mom, my dad, my sister and I were the only ones that did not live in Delft, we had lunch at my grandmothers. And many, many, many times baked liver was on the menu.
It’s still my favourite meal. It’s more a memory dish, I think.
But I don’t care. I like it.
- 2 pounds sliced beef liver
- 1 1/2 cups milk, or as needed
- 1/4 cup butter, divided
- 2 large onions, sliced into rings
- 2 cups all-purpose flour, or as needed
- salt and pepper to taste
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (It takes the bitter taste out of the liver, so let it soak for at least two hours, or a bit longer if possible).
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the 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. Cut to check if it’s nice and pink inside, I like it that way.