BEER-BRAISED BEEF AND ONIONS
This hearty, warming beef and onion stew is flavored with Belgian beer, bay leaves and sweet paprika. A variation on a traditional Flemish carbonnade, it's rich and homey but still lively, with a ruddy color from the paprika. The very large quantity of onions adds sweetness, and also helps make the sauce velvety soft. Serve it over potatoes, noodles or polenta.
Provided by Melissa Clark
Categories dinner, soups and stews, main course
Time 3h30m
Yield 8 to 12 servings
Number Of Ingredients 18
Steps:
- In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
- Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
- When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
- Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
- Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
- Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
- If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.
Nutrition Facts : @context http, Calories 317, UnsaturatedFat 7 grams, Carbohydrate 10 grams, Fat 12 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 5 grams, Sodium 746 milligrams, Sugar 4 grams, TransFat 1 gram
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
LIVER WITH PEPPERS AND ONIONS
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
BRAISED BEEF LIVER WITH VEGETABLES II
Make and share this Braised Beef Liver With Vegetables II recipe from Food.com.
Provided by Traci Jeff Poole2
Categories Beef Organ Meats
Time 1h30m
Yield 1 pan
Number Of Ingredients 10
Steps:
- Heat the drippings in a heavy skillet. Brown the liver, onions, celery.
- Put it into a greased casserole; add the stock and salt. Place the bacon strips on top of the liver.
- Cook uncovered in a 350* oven for 30 minutes.
- Next, add the potatoes and carrots. Return to the oven, covered and cook until the vegetables are done. **About 45 mins**.
- Remove the cover and continue baking until the bacon strips are crispy.
Nutrition Facts : Calories 4075.1, Fat 133.3, SaturatedFat 47.6, Cholesterol 4481.6, Sodium 3071.7, Carbohydrate 341.4, Fiber 39.3, Sugar 28.6, Protein 363.6
More about "braised beef liver and onions recipes"
LIVER AND ONIONS - HEALTHY RECIPES BLOG
From healthyrecipesblogs.com
5/5 (163)Total Time 30 minsCategory Main CourseCalories 225 per serving
- Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
- Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
CLASSIC BEEF LIVER & ONIONS - BEEF - IT'S WHAT'S FOR DINNER
From beefitswhatsfordinner.com
Cuisine AmericanCategory EntréeServings 4Total Time 1 hr 10 mins
- Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
- Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
- Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
- Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
BEEF LIVER AND ONIONS WITH GRAVY RECIPE - THESE OLD …
From theseoldcookbooks.com
Servings 4Total Time 25 minsCategory Entree, Main Course
BRAISED BEEF LIVER & ONIONS - BIGOVEN
From bigoven.com
BEEF LIVER WITH ONIONS AND GRAVY – YUM TO THE TUM
From yumtothetum.com
BRAISED LIVER AND ONIONS WITH BACON - KRUMPLI
From krumpli.co.uk
BEST LIVER AND ONIONS RECIPE (HOW TO COOK LIVER)
From lakegenevacountrymeats.com
LIVER AND ONIONS IN GRAVY RECIPE - THE POLONIST
From polonist.com
BAKED LIVER AND ONIONS – SIMPLY SCRUMPTIOUS BY SARAH
From simplyscrumptiousbysarah.com
OLD FASHIONED SLOW COOKED LIVER, BACON AND ONIONS
From lovefoodies.com
TOMMY BOY CRISPY BRAISED BEEF SANDWICH RECIPE | FOOD NETWORK
From foodnetwork.com
Author North End CaffeSteps 11Difficulty Advanced
BRAISED SHORT RIBS RECIPE | FOOD NETWORK
From foodnetwork.com
Author Rutt's Hawaiian CafeSteps 3Difficulty Easy
OUR 20 MOST SAVED RECIPES OF ALL TIME - THE NEW YORK TIMES
From nytimes.com
BROILED BEEF LIVER & ONIONS RECIPE | CDKITCHEN.COM
From cdkitchen.com
BEEF LIVER AND ONIONS RECIPE - SAVORING THE GOOD®
From savoringthegood.com
LIVER AND ONIONS RECIPE - SIMPLY RECIPES
From simplyrecipes.com
BEEF LIVER AND ONIONS RECIPE – MISS COOKER
From misscooker.com
10 BEST BRAISED LIVER AND ONIONS RECIPES | YUMMLY
From yummly.com
21 EASY CURRY RECIPES - RICH CURRY DISHES TO TRY NOW - GOOD …
From goodhousekeeping.com
6 THERAPEUTIC USES OF ONION TO SUPPORT SPLEEN, STOMACH, LIVER, …
From theepochtimes.com
LIVER AND ONIONS RECIPE : TASTE OF SOUTHERN
From tasteofsouthern.com
#30-minutes-or-less #time-to-make #course #main-ingredient #preparation #main-dish #beef #easy #dietary #low-calorie #low-carb #inexpensive #beef-organ-meats #beef-liver #low-in-something #meat
You'll also love