Lubys Cafeteria Beef Liver And Onions Recipes

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LUBY'S CAFETERIA BEEF LIVER AND ONIONS

This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.

Provided by Miss Annie

Categories     Beef Organ Meats

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8



Luby's Cafeteria Beef Liver and Onions image

Steps:

  • Soak liver in cold salted water for 15 to 20 minutes.
  • In 10-inch skillet, melt butter over medium heat.
  • Add onion and cook, stirring occasionally, until tender and lightly browned.
  • Sprinkle with salt.
  • Keep warm.
  • In a shallow bowl, whisk together milk and eggs until well blended.
  • Place bread crumbs in separate shallow bowl.
  • 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 and cook 2 to 3 minutes on each side or until cooked through.
  • Top with onions.

2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or 2 tablespoons margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

LUBY'S LIVER AND ONIONS

Luby's has the best liver and onions around. Lightly dredged in seasoned flour and carefully cooked makes it tender and tasty.

Provided by Ms_Misty57

Categories     Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6



Luby's Liver and Onions image

Steps:

  • Melt butter over medium heat in a large skillet and add sliced onions. Cook until tender.
  • Mix the flour and seasoned salt together on plate, large bowl, or ziplock bag.
  • Dredge each piece of liver in flour mix being sure to cover all of the liver. Coat all of the slices of liver.
  • Remove the onions from the skillet and keep warm.
  • Add 2 tablespoons butter and 2 tablespoons coconut or canola oil to skillet and turn heat up to medium high. I prefer coconut oil.
  • Add dredged liver to skillet and cook on each side for 2-3 minutes. Don't overcrowd the skillet. It will take 3-4 batches to cook the liver. Move to a plate and keep warm between batches.
  • Once all the liver is cooked, reheat the onions then place over the livers.
  • You can cover with a brown, cream, beef, or mushroom gravy if you prefer.

4 tablespoons butter
2 large onions, sliced thin
1 lb beef liver, sliced about 1/4 inch and cleaned
1 teaspoon seasoning salt
1 cup Wondra Flour
2 tablespoons coconut oil or 2 tablespoons canola oil

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