Recipe Detail

Luby's Cafeteria Beef Liver and Onions

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Number of Servings:


  1. 2 1/4 pounds - beef liver sliced 1/4-inch thick
  2. 2 tablespoons - butter or margarine
  3. 1 - large onion in 1/4-inch slices
  4. 1/2 teaspoons - seasoning salt
  5. 1 cups - milk
  6. 2 - extra large eggs
  7. 3 cups - fine dry breadcrumbs
  8. 2 tablespoons - vegetable oil


Soak liver in cold salty water for 15 to 20 minutes.

Meanwhile, in 10-inch skillet, melt butter or margarine over medium heat. Add onion slices and cook, stirring occasionally, until tender and lightly browned, about 5 minutes. Sprinkle with salt. Keep warm.

In a shallow bowl, whisk together milk and eggs until well blended.

In a separate shallow bowl, place breadcrumbs.

Rinse liver under cool running water. Pat dry with paper towels. Dip into milk mixture, then into bread crumbs, coating evenly.

Heat oil in large skillet over medium heat. Add liver pieces and cook for 2 to 3 minutes on each side until cooked through. Serve topped with onions.


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