I do all the above with the milk and flour, but I first fry yellow onions (Spanish Onions) in some olive oil 'til browned lightly, then add liver, and you have quite a meal. Served with a good veggie side dish and salad, yummy.
If you thin slice it before you cook it (fry) you can remove the tough stuff (gristle, veins, etc.), then do the frying. Also a little mallet banging will make it more tender. That's for any liver.
I have to agree with Miss Angel. My Grandmother used to cook liver in the same way. My favorite liver is lambs liver, which is even more tender than calves liver. Enjoy the above recipe, I know I am going to give it a try with the stewed apples.
Actually you can get any beef liver as tender as you want it by soaking it in milk for 30 to 45 minutes before cooking it. You cut out the grizzle, which isn't grizzle really but the arteries, I used to work in a butcher shop in Germany about 30 years ago, and I cut thousands of pounds of liver in my day.
After soaking the liver in milk (don't soak it too long or it will get too soft and break) coat it in flour, and fry it in oil on medium heat. Frying it too fast and too long will make it dry. After fry take it out and sprinkle it with salt and pepper, and serve with fried onions and stewed apples if you have apples at home(try it one time and you think it's a match made in heaven). Oh my mouth is watering!
Liver is still a very affordable way to get some protein, and if you love it like I do, it is the best meal in the world if prepared right. Prepare it wrong ....and well needless to say your children or husband will never want to try it again. Hope this helps. Enjoy!
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