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
WOK STYLE LIVER
Today I wanted to give an oriental touch to my recipe for you also have variety of choice at the time to prepare and enjoy. I am sure you will love.
Provided by Victoria 2
Categories Lunch/Snacks
Time 1h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Adobe the liver with two tablespoons of soy sauce.
- Fry in butter onions, red bell peppers and mushrooms for 7 minutes. Remove from skillet. Added to the same skillet over 2 tablespoons of butter and sauté the liver. Again incorporates vegetables and add coriander.
- To finish cooking, add the Demiglace meat sauce and boil it to low heat until the sauce thickens.
- Serve the liver on a cradle of rice and decorated with sesame.
Nutrition Facts : Calories 383.1, Fat 18.2, SaturatedFat 9.1, Cholesterol 342.4, Sodium 665.8, Carbohydrate 27.4, Fiber 1.9, Sugar 2.9, Protein 27.4
ITALIAN-STYLE BEEF LIVER
My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.
Nutrition Facts :
LIVER SKILLET SUPPER
Whenever I serve this to people for the first time, someone exclaims, "I can't believe it's liver!" Around here, that's what we call this recipe. As longtime custom harvesters, we've provided meals for many hungry hands. This lets me pursue my dual passions for creating new recipes and quantity cooking. - Karen Ann Bland, Gove City, Kansas
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large skillet, cook bacon until crisp. Remove to a paper towel to drain; reserve drippings in skillet. Combine flour and half of the garlic salt, onion salt and pepper. Cut liver into 2x1/2-in. strips; dredge in the flour mixture, coating well. Lightly brown liver in drippings. Add potatoes and onion. Sprinkle with remaining seasonings; cook until the potatoes are browned and tender, stirring occasionally. Crumble bacon over top. Garnish with green pepper rings if desired.
Nutrition Facts : Calories 540 calories, Fat 10g fat (3g saturated fat), Cholesterol 278mg cholesterol, Sodium 882mg sodium, Carbohydrate 85g carbohydrate (7g sugars, Fiber 7g fiber), Protein 29g protein.
LIVER & RED PEPPER STIR-FRY
Think you don't like liver? Try it with a colourful medley of veg to make a supper dish bursting with flavour and nutrients
Provided by Good Food team
Categories Dinner, Main course
Time 35m
Number Of Ingredients 10
Steps:
- Heat a tablespoon of the oil in a large non-stick frying pan. Add the liver and stir fry over a moderately high heat for 3 minutes until light brown - don't cook for longer or the liver will become rubbery. Remove to a plate, leaving the juices in the pan.
- Tip the leek, red pepper and chilli into the pan with the rest of the oil and stir fry over a high heat for 2 minutes. Add the oregano, garlic and greens and stir fry for a further 30 seconds or so, until the greens have just wilted and turned a nice bright green.
- Return the liver to the pan, add the orange zest and juice, sherry, then season. Toss everything together on a high heat and serve immediately.
Nutrition Facts : Calories 287 calories, Fat 14 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 4 grams fiber, Protein 27 grams protein, Sodium 0.26 milligram of sodium
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