LIVER AND ONIONS WITH GRAVY
Liver and onions with gravy are the ultimate comfort food.
Provided by yumtothetum
Categories Main Course
Time 25m
Number Of Ingredients 9
Steps:
- Place the flour and seasoning salt in a bowl and whisk to mix.
- Pre-heat a large skillet on medium-high meat. Add enough oil to cover the bottom of the skillet.
- Dredge the beef liver in the seasoned flour mixture and brown on each side for one minute. Remove the liver and all fatty bits and impurities from the skillet.
- Reduce the heat to medium and melt the butter in the skillet. Add 4 tablespoons of the flour mixture to the skillet and stir. Cook on medium heat until it starts to turn a dark golden brown.
- Stir in the water and simmer until the gravy starts to thicken. Stir in the kitchen bouquet and more water if needed. Put the liver back into the skillet and top with the onion slices.
- Simmer on low for 15-20 minutes or until the onions are tender.
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.
SMOTHERED BEEF LIVER
If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.
Provided by PATTY MAE
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
- In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
- Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
Nutrition Facts : Calories 329.8 calories, Carbohydrate 23.1 g, Cholesterol 312.1 mg, Fat 14.7 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 3.1 g, Sodium 955 mg, Sugar 3.9 g
BARBECUED BEEF LIVER
Beef liver simmered in a sweet and tangy sauce will tempt the picky eaters in your family! Even our teenagers like this. Double the sauce ingredients if you wish to have extra to pour over noodles or rice.
Provided by AUNT MAMIE
Categories 100+ Everyday Cooking Recipes
Time 40m
Yield 4
Number Of Ingredients 11
Steps:
- In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
- In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
- Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.
Nutrition Facts : Calories 220.8 calories, Carbohydrate 19.7 g, Cholesterol 270.3 mg, Fat 6.8 g, Fiber 0.3 g, Protein 19.8 g, SaturatedFat 1.6 g, Sodium 556.3 mg, Sugar 10.5 g
LIVER WITH PEPPERS AND ONIONS
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
BEEF LIVER WITH PIQUANT SAUCE
I found this recipe in a Betty Crocker cookbook over 25 years ago, when I didn't really like liver. I loved this, and changed my mind.
Provided by Baby Chevelle
Categories One Dish Meal
Time 25m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cut liver into serving pieces.
- Place flour,garlic salt, paprika and pepper in plastic or paper bag.
- Shake liver in bag until well coated.
- Melt shortening in 10-in. skillet. Add liver and brown quickly on both sides, about 5 minutes.
- Remove meat to platter;keep warm while preparing Piquant Sauce.
- Piquant Sauce.
- 1 medium onion, sliced.
- 1 tablespoon shortening.
- 2/3 cup water.
- 2 teaspoons cornstarch.
- 2 teaspoons soy sauce.
- In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes.
- Blend remaining ingredients;pour into skillet.
- Cook,stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
- Add liver to sauce and heat through.
CLASSIC BEEF LIVER & ONIONS
Rich in iron and other essential nutrients, beef liver has been a favorite for generations. Enjoy this classic recipe updated with a tangy horseradish balsamic sauce.
Provided by BIWFD
Categories Entrée
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
- Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
- Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
- Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
- Serve liver and onions with Horseradish Balsamic Sauce.
Nutrition Facts : Calories 330
SAVORY LIVER AND ONIONS SMOTHERED IN GRAVY
Excellent recipe for savory liver and onions. Served with mashed potatoes and smothered in gravy. Ingredients: butter, onions, beef liver, and seasoning.
Provided by jettskitchen.com
Categories Main Course
Time 1h5m
Number Of Ingredients 8
Steps:
- Melt ButterWhen making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
- Add OnionsSlice onions 1/4 inch thick and place onions on top of butter.
- Add LiverRemove liver from packaging and place sliced livers on top of onions.
- SeasonSeason with salt and pepper. I kinda go heavy with the pepper (see photo below). Increase skillet temperature to 350 degrees Fahrenheit and cover skillet. Cook liver and onions for about 7 minutes.
- Cook/SimmerRemove skillet lid and turn livers over and season with salt and pepper. Return lid and turn temperature down to 300 degrees Fahrenheit and continue cooking for about 30 minutes.
- GravyI make the gravy in 2 batches (I don't know why, I just do). Place 1 cup milk with 1/4 cup all-purpose flour in a large glass and whisk to combine until smooth. Add this mixture to the skillet.Make another batch of milk and flour whisking together until smooth and add to the skillet.At this time I slide the livers and onions to one side of the pan while stirring the gravy in the skillet and then slide them back over.If the gravy is too thick feel free to add more milk to get the consistency desired. Turn heat down and simmer. During this time make your side dishes like the mashed potatoes and spinach.
- Serve & Enjoy!
BETTY CROCKER LIVER WITH PIQUANT SAUCE
This recipe is posted as a request for a Zaar member who lost her original card from the Betty Crocker recipe cards of the 70's. From "Hurry Up Main Dishes #23."
Provided by The_Swedish_Chef
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- LIVER INSTRUCTIONS:.
- Cut liver into serving pieces. Place flour, garlic salt, paprika and pepper in plastic or paper bag. Shake liver in bag until well coated.
- Melt shortening in medium skillet. Brown liver quickly on both sides, about 5 minutes. Remove to warm platter; keep warm while preparing Piquant Sauce. Add liver to sauce; heat through.
- PIQUANT SAUCE INSTRUCTIONS:.
- In same skillet, cook and stir onion in shortening until onion is crisp-tender, about 2 minutes. Blend water, cornstarch, and soy sauce; pour into skillet. Cook, stirring constantly, until sauce thickens and boils. Boil and stir 1 minute.
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 SANDWICHES
Liver sandwiches are one of the best recipes to use liver. A quick and east weeknight dinner that is ready in less than 20 minutes.
Provided by Amira
Categories Main Course
Number Of Ingredients 9
Steps:
- In a mini processor, add garlic, salt, cumin and cayenne pepper process until mixed well.
- In a non stick skillet heat oil over medium high heat then add diced jalapeño and stir for 15 seconds.
- Add garlic mixture and saute for 30 more seconds.
- Add chopped liver and mix everything well. Cook for 5 minutes.
- Remove from heat and mix in vinegar.
- Cook for 3-5 more minutes.
- Turn heat off then add a squeeze of lime and mix everything well.
- Prepare the sandwiches by slathering some tahini sauce along with shredded lettuce red bell peppers ( or hot) and scoop some liver in the sandwiches.
Nutrition Facts : Calories 332 kcal, Carbohydrate 9 g, Protein 37 g, Fat 15 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 499 mg, Sodium 1058 mg, Fiber 1 g, Sugar 1 g, UnsaturatedFat 9 g, ServingSize 1 serving
CLASSIC BEEF LIVER PATE
A smooth and creamy beef liver pate for organ meat beginners and connoisseurs alike. Serve as an appetizer or on the side of your next meal.
Provided by Jessica Haggard
Categories Appetizers
Time 4h20m
Number Of Ingredients 7
Steps:
- Melt 3 tablespoons of the butter in a skillet. Add finely minced garlic and cook on medium-high until translucent, 3-4 minutes.
- Meanwhile, trim the connective tissue off of the liver and slice to thin strips. Add beef liver to pan, increase to high heat. Sprinkle with thyme, salt, and pepper. Sear liver for 60 seconds on each side.
- Remove liver from heat and let cool, about 5 minutes. Transfer to a food processor or blender and puree until smooth. While blending/pureeing, add the remaining butter and cream (if using). Add more salt and pepper to taste, if desired.
- Once the mixture is completely smooth, remove from blender and put in ramekins or a glass container and cover tightly. Chill in the fridge for at least 4 hours or overnight (preferred) to harden and let flavors meld.
- Serve with cucumber, celery, bacon or just a spoon.
Nutrition Facts : Calories 170 kcal, Carbohydrate 2 g, Protein 8 g, Fat 15 g, SaturatedFat 9 g, Cholesterol 141 mg, Sodium 322 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving
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