This has been declared the most delicious, sweetest beef liver a number of our friends have ever tried. If you are a liver lover, look no further. You are what you eat, and our Randalls live healthy lives, noshing on fresh grass and drinking fresh springwater. So forget about the recipes that instruct you to soak liver in milk to leech out the bitterness-- there's no bitterness to begin with!
For the classic approach to liver and onions, brown some sweet onions over medium-low heat for 5-10 minutes (if you're really devoted, get some bacon going, too), then remove from pan. In the same pan used for your onions (and/or bacon), add a bit more oil and increase heat to medium. Pat liver steaks dry, cut into slices, and season with salt and pepper (a little shake of allspice is also great). Sear at high heat approximately 1-2 minutes per side. About 30 seconds before removing from heat, squeeze some lemon over them. You can also slice into scallopini steaks, season with salt and pepper, and press with breadcrumbs-- add to hot oil and cook for a few minutes each side. Delicious!
Visit our RECIPES PAGE for our cooking suggestions.
