Panko Beef Liver Recipes

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!

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a baking pan.
• Place the ground beef, eggs, panko, and 1/2 cup ketchup in a large bowl. Mix by hand, and season with salt-free seasoning blend, garlic powder, onion powder, salt, and pepper. Form into a loaf shape, and place on the prepared baking pan. Drizzle with remaining 1/4 cup ketchup.
• Bake 1 hour in the preheated oven, to an internal temperature of 160 degrees F (70 degrees C).

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.

Steps:

• 1. Method Take the frozen liver, and dip it in cold water, then in the seasoned flour. place it in the egg wash being sure it gets coated well. Now dredge the liver in the panko pressing the panko on to the liver to be sure it is coated well. Now in the a pan with butter to fry it on both sides to a nice gold brown.
• 2. Can be served wth fryed small pieces of bacon and sliced onions. Enjoy.

Steps:

• Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
• Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.

Steps:

• Dredge the liver slices with seasoned flour and sauté in 6 tablespoons butter until nicely browned on each side and still rare and juicy in the center. Remove liver to a hot platter, cover with a hot plate and keep in a warm spot.
• Sauté diced bacon or pork and onions in the pan in which liver cooked, adding more butter if necessary. When cooked, add just enough red wine to cover and simmer gently for 5 minutes.
• Meanwhile sauté garlic in 5-6 tablespoons butter, add croutons and cook, turning frequently, until they are nicely browned and crisp.
• When sauce has simmered for 5 minutes, add liver slices and let them cook until just heated through. Arrange liver on a hot platter, spoon some of the sauce over it, top with croutons and garnish with chopped parsley and chives. Serve with potatoes Anna and rest of sauce in a sauceboat. With this, drink a good Burgundy or Pinot Noir.

Steps:

• Preheat an oven to 300 degrees F (150 degrees C).
• Push torn pieces of bread through the shredding disk of a food processor to make coarse crumbs. Spread the crumbs on a baking sheet.
• Bake in preheated oven until crumbs are dry but not toasted, 6 to 8 minutes. Shake the sheet twice during baking in order to evenly dry crumbs. Remove from the oven and cool completely.

Steps:

• 1. These are the only 2 spices I needed for this dish.
• 2. Season Beef liver on both sides with steak seasoning and granulated garlic.
• 3. Next dredge liver in flour and be sure to cover both sides completely.
• 4. Now heat the olive oil in a large skillet till very hot, then carefully add each liver slice to pan, I had 4 slices in 2 pounds.
• 5. Brown on both sides, then remove from skillet to a large platter, need not be fully cooked when removed from skillet, just browned on both sides. Repeat until all the liver has been browned.
• 6. Slice onions as desired and add additional olive oil if needed so onions can cook. Cook for about 5 minutes. Stir in skillet to prevent burning.
• 7. Now add in the browned pieces of beef liver. Cover with a lid, add about 1/4 cup of water, reduce heat to low and allow onions to continue cooking and liver to steam for about 7 or 8 minutes or as desired.
• 8. Remove from skillet, top with the grilled onions, and add the chopped green onions, then serve with rice or mashed potatoes as desired.

Steps:

• 1. Cook bacon in a large skillet over medium heat until crisp but not burned. Using a slotted spoon, remove bacon to paper towels to drain. Set aside, covered with foil to keep warm.
• 2. In the same skillet, cook the onions over medium heat until wilted and golden, stirring occasionally, about 20 minutes. Remove with a slotted spoon to a bowl, cover and keep warm.
• 3. Cook the liver, 2 slices at a time, for about 1 1/2 minutes per side for medium-rare, adding butter to the skillet if needed. Season with salt and pepper to taste.
• 4. Cut each liver slice on the diagonal into 6 pieces. Arrange on a serving platter and cover loosely with foil.
• 5. Add vinegar and broth to the skillet; bring to a boil, scraping up any brown bits. Add the reserved onions and toss over medium heat for 1 minute to warm through; spoon over the liver and top with bacon. Sprinkle with chopped parsley and serve immediately.