CHINESE STYLE LIVER & ONIONS
I found Beef liver on sale & wanted to make something different from the usual Liver & onions. I came across the basic recipe in one of my Better Homes & Garden Meat Stretcher cookbooks, & added quite a few extra ingredients that were not included in the original recipe. The results was a very tasty crunchy, colorful &...
Provided by Rose Mary Mogan
Categories Beef
Time 55m
Number Of Ingredients 13
Steps:
- 1. Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
- 2. Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
- 3. Toss till coated on all sides.
- 4. Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
- 5. Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
- 6. Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
- 7. Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! 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!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- 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 saute them in butter until soft. 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 taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
SMOTHERED BEEF LIVER
If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.
Provided by PATTY MAE
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
- In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
- Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 23.1 g, Cholesterol 312.1 mg, Fat 14.7 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 3.1 g, Sodium 955 mg, Sugar 3.9 g
BEEF LIVER CHINESE STYLE
From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts.
Provided by Gerry sans Sanddunes
Categories Beef Organ Meats
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
- Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
- Remove liver from marinade, shaking off the peppercorns.
- Strain marinade and dispose of solids.
- Combine strained marinade with cornstarch and stock and then set aside.
- Heat oil and saute onions and mushrooms until limp.
- Add onions and mushrooms to marinade.
- Saute liver until lightly coloured.
- Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
- Serve.
Nutrition Facts : Calories 1389.9, Fat 44, SaturatedFat 12, Cholesterol 2201.8, Sodium 2159, Carbohydrate 70.7, Fiber 4.2, Sugar 23.2, Protein 171.8
LOVELY BEEF LIVER
Lovely she says and lovely she means. This is so simple and very tasty. I have borrowed the sauce from recipe#18098 Meatballs by Lali- I had some frozen so my dinner was so easy. Full credit goes to Lali for this recipe - without you I couldn't have done it! Use approximately 1 cup of the sauce but you can tell if you want more or less on the liver There may be a bit of extra sauce but it freezes well.
Provided by Bergy
Categories Beef Organ Meats
Time 35m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Mix sauce ingredients together.
- Coat the liver in the Panko Crumbs.
- Heat oil in a fry pan.
- Brown the liver on both sides.
- Add mushroom, they will help scrape up all the crumbs, broen 2 minutes.
- Pour in the sauce, cover and simmer 15 minutes over medium heat.
- Serve.
Nutrition Facts : Calories 590.3, Fat 21.9, SaturatedFat 4.2, Cholesterol 415.8, Sodium 1823.1, Carbohydrate 59.7, Fiber 2.9, Sugar 26.2, Protein 40.5
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