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
BRANDIED CALF LIVER AND ONIONS
Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.
Provided by Patricia Manson
Categories Beef Organ Meats
Time 24m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- On sheet of wax paper, combine flour, pepper and salt.
- Dredge liver in flour mixture.
- In large non-stick skillet over medium heat, cook bacon until crisp.
- Remove to paper towel to drain; crumble when cool.
- To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
- Remove to serving platter, keep warm.
- Add onions to skillet, cook until soft, about 3 minutes.
- Stir in raisins, brandy and cider vinegar, cook one minute.
- Add crumbled bacon, pour over liver.
- Serve Hot!
Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2
BAKED CALF LIVER AND ONIONS WITH GRAVY
I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.
Provided by Burgs country kitch
Categories Beef Organ Meats
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
- Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
- Cover with remaining soup mixture.
- Cover dish with foil and bake at 350 for 1-1/2 hour.
- Serve with mashed potatoes.
CALF LIVER AND ONIONS IN CREAMY MUSHROOM SAUCE
Make and share this Calf Liver and Onions in Creamy Mushroom Sauce recipe from Food.com.
Provided by Chef Jeff Garland
Categories Beef Organ Meats
Time 55m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
- In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
- Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
- Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
- Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!
CALF LIVER AND ONIONS LOUISIANA-STYLE
I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.
Provided by SheCooksToConquer
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
- Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
- In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
- Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
- Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
- Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
DEE'S BEEF LIVER AND ONIONS
I cook mine a little bit different with bacon grease and onions, and then steam that puppy a while until it is tender and makes its own gravy.
Provided by Dienia B.
Categories Beef Organ Meats
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon; remove bacon and set aside.
- Put sliced onion in the same frying pan and fry a little.
- Mix the flour and season salt together. Dredge liver in the flour mixture.
- Move onion over to the side.
- Add floured liver to the fry pan. Fry until brown on one side.
- Flip liver over and place onion on top.
- Brown on other side.
- Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.
Nutrition Facts : Calories 481.5, Fat 29.8, SaturatedFat 9.9, Cholesterol 351.4, Sodium 552.9, Carbohydrate 19.5, Fiber 0.8, Sugar 1.2, Protein 31.6
EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY
Make and share this Easy and Good Beef Liver and Onions and Gravy recipe from Food.com.
Provided by AndreaW
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Liver.
- Defrost the liver and soak in cold water for about 5-10 minutes.
- Pad them dry and dash all slices with the salt and pepper.
- Coat the bottom of a large skillet with a generous amount of olive oil.
- Heat oil on high for about a minute and add liver.
- Cook 3minutes.
- Turn.
- Dash salt and pepper on other side.
- Cook 3minutes.
- Your Done.
- Onion.
- Cut into big slices.
- Coat bottom of pan with olive oil or butter if you want to be bad.
- (It's better with olive oil.) Heat oil about 1minute.
- Add onion.
- Dash with salt and pepper.
- Cook until brown on high or med high.
- Make sure to frequently stir onions and don't let them burn.
- Adjust temp if needed.
- Gravy.
- Cut onion into small pieces.
- Melt butter in pan and add onions.
- Cook them down on high for about 5min.
- Do not let burn.
- Stir in 4tbs of flour and stir.
- Add Broth and Water.
- Stir and stir some more.
- You Don't need to add salt becuase the broth has enough, but add pepper if you like.
- Bring broth to a boil and let simmer about 20 minutes, stirring every so often.
LIVER AND ONIONS W/ GRAVY
This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.
Provided by David04
Categories Beef Liver
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place enough flour in a large bowl to coat the liver. Add salt and pepper.
- Slice liver and dredge in seasoned flour.
- Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
- Place sliced onions in the skillet with the liver.
- Pour beef broth on top of liver and onions.
- Cover and simmer on low until onions are tender and broth forms a nice gravy.
CALF LIVER AND ONIONS WITH BACON
Two or three spashes of red wine vinegar give a fresh kick to this old standby. Cooking with bacon also "lightens" the liver taste. When my children were small, I called this "Cowboy Steak." It was inspiration born of desperation. They ate it with enthusiasm.
Provided by mammamia 2
Categories Beef Organ Meats
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
- Tear bacon in bite sized pieces.
- Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
- Remove onions, set aside, leaving as much grease as possible in skillet.
- Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
- Place liver in hot grease, cooking until brown on both sides, over medium heat.
- When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
- Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
- Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
- Cover, cook on low for 15-20 minutes. It should look like you have gravy.
Nutrition Facts : Calories 165.9, Fat 6.9, SaturatedFat 2.2, Cholesterol 17.6, Sodium 372.3, Carbohydrate 17.3, Fiber 1.4, Sugar 2.4, Protein 8.2
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