How can I Saute Liver & Onions and keep the liver moist? What I'm looking for specifically is a way to keep the liver from getting chewy or rock hard (yes those have been the outcomes of the the first two attempts). I'm not doing much with the liver (except salt) before cooking and only using olive oil in a copper pan - Any ideas?
Liver is very sensitive to over cooking, Fry the onions first and then throw in the liver for just long enough to cook it through