2 lb. sliced beef liver (or calf liver which is not as strongly flavored)
1 1/2 cups milk (or as needed)
4 tbsp. butter, divided
2 tsp. sugar
2 large Vidalia onions (or your preference), sliced into rings
2 cups all-purpose flour, (or as much as is needed)
salt and pepper, to taste

The three things that will set your liver above all others are:

1. Soak in milk
2. Turn liver as little as possible and ...
3. Don't overcook!

Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for). This step is SO important in taking the bitter taste of the liver out.

Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and sauté them in butter until soft. Stir in sugar and continue to cook until onion caramelizes. 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 suit your taste. Our family prefers the liver to be just done and not over cooked.

Serves 4.

Submitted by: Melissa Edwards