Beef Liver And Onions With White Wine Food

BEEF LIVER AND ONIONS WITH WHITE WINE

Steps:

• Combine flour, salt and pepper in bag.
• Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
• Set aside.
• Heat skillet with 2-3 tablespoons of butter and a dash of oil.
• Saute the onions on medium heat until tender and glossy.
• Transfer to side dish and sprinkle with sage, salt and pepper.
• Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
• Add liver and sear 5 minutes until brown.
• Inside meat should be slightly pink.
• Return onions to pan til heated.
• Remove liver and onions from pan and plate.
• Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
• Pour over liver and onions, sprinkle with parsley and serve.

ABSOLUTE BEST LIVER AND ONIONS

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!

CALF'S LIVER WITH APPLES AND ONIONS

Steps:

• In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
• In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.

BEEF LIVER AND ONIONS

Steps:

• Coat liver with flour; set aside.
• Brown bacon; drain on paper towels.
• Brown onions in drippings.
• Brown liver quickly in same skillet, about 1 minute on each side.
• Drain fat.
• Combine broth, water, liver, pepper and tarragon.
• Cover and simmer 20 minutes until liver is fork tender.
• Uncover; top with bacon.
• Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.

CALF'S LIVER WITH RED WINE SAUCE

Steps:

• In a shallow baking dish, combine well the wine, vinegar, garlic, sage and season to taste.
• Add liver, turning to coat.
• Let marinate at room temperature for 30 minutes.
• In a large skillet, cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spoon to paper towel to drain.
• Drain liver from marinade and reserve marinade.
• Pat liver dry.
• Heat bacon fat over moderately-high heat until hot but not smoking.
• Add liver and saute, turning once, for 2 minutes, or until it is brown outside and still pink within.
• Transfer to a heated platter.
• Add marinade to skillet and boil over high heat, scraping up brown bits, until it is reduced by half.
• Strain pan juices through a fine sieve over the liver and sprinkle bacon and parsley over.
• In my home, we always had broccoli when we had liver (this cause me much grief as a child, but I grew to love it.) Oven-roasted broccoli and asparagus would be great here.

BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)

Steps:

• In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
• Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
• To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
• Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
• In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
• Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
• Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
• Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.