Braised Beef Liver And Onions Food

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.

BRAISED BEEF LIVER & ONIONS

Steps:

• Cut liver into 1 in strips. Soak in milk for one hour. Remove from milk and dredge in flour/salt mixture. Saute in hot oil until browned on all sides. Remove and set aside. Brown onions in same pan. Remove onions and set aside on top of liver. Add beef broth, lemon juice and sugar to hot pan and deglaze. Place liver and onion back into pan and cook for 5 minutes. Turn off heat and add sour cream.

BRAISED BEEF AND ONIONS

Steps:

• Put oven rack in middle position and preheat oven to 400°F.
• Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
• Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
• Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.

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!

BEER-BRAISED BEEF AND ONIONS

Steps:

• In a large bowl, combine salt, pepper, bay leaves and paprika. Toss meat to coat, then cover, refrigerate and marinate at least 2 hours or overnight.
• Heat oven to 325 degrees. In a large (8-quart) Dutch oven or other heavy pot, heat butter and oil over medium-high until shimmering. Working in batches, brown beef on two sides until dark and crusty, transferring to a bowl when browned (reserve bay leaves). As you cook, add more oil and adjust heat if necessary to prevent burning.
• When all the meat is browned, add onions to the empty pot and return the heat to medium-high if you lowered it. Cook, stirring and scraping up the brown coating on the bottom of the pan as the onions release their liquid.
• Continue cooking until onions are deeply golden brown and soft, 20 to 30 minutes, stirring occasionally.
• Meanwhile, make a bouquet garni by tying thyme, parsley and reserved bay leaves together with kitchen string (or just throw them in the pot and warn your guests not to eat them).
• Push the onions to the sides, then add tomato paste, coriander and cinnamon to the bottom of the pan. Cook, stirring, 1 minute, until paste is darkened and fragrant. Stir in flour, cook another minute, then add stock, beer, 1 cup water and bouquet garni. Return beef and any juices in the bowl to the pot, bring to a simmer, then cover and transfer to oven. Cook until beef is tender, about 2 1/2 to 3 hours, turning it over halfway through.
• If the sauce seems thin, remove the meat with a slotted spoon; cover with foil to keep warm. Return pot with liquid to stove and simmer until thickened to taste, 5 to 10 minutes. Return the meat to pot and stir to heat through. Serve from the pot or a platter. Garnish with chopped parsley, flaky sea salt, pepper and paprika. Serve with mustard on the side.

FRIED BEEF LIVER & ONIONS RECIPE - (4.1/5)

Steps:

• Heat a medium skillet over medium heat; then add 1/2 tablespoon margarine and 1 tablespoon oil to the skillet. When hot, add the onions and saute until tender and browned, stirring frequently so they don't burn. Transfer onions to a plate and season with a little salt and pepper; set aside. (I set them in the microwave until needed.) Place the flour into a rimmed plate or pan and season with a little salt and pepper (not too much since the liver will be salted after it is cooked). Coat liver with the flour mixture and set pieces aside on a plate. Heat a large skillet over medium-high heat, then add about 1/4 cup oil; when hot, add the liver and brown both sides, turning only once. (Do not overcook it or it will be dry and hard. Time will depend on thickness of liver.) Remove cooked liver to a serving plate and season with salt and keep warm. Continue frying any remaining liver, adding more oil, if needed. Serve liver warm, topped with the sauteed onions and side dishes of choice.. mashed potatoes, buttered white rice, green peas or beans, etc.

RICH BRAISED BEEF WITH MELTING ONIONS

Steps:

• Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
• Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

BRAISED BEEF LIVER AND ONIONS

Steps:

• Dredge sliced liver in seasoned flour.
• Brown liver on both sides in oiled skillet over medium high heat.
• Place onions on top of liver in skillet.
• Dissolve bouillon cubes in hot water, pour on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a thin gravy.

SAUTEED BEEF LIVER WITH ONIONS & PEPPERS

Steps:

• Remove all visible membranes from liver.
• Slice liver into thin strips.
• Set aside.
• In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
• Remove from pan and keep warm.
• Combine flour and herbs.
• Dredge liver in flour mixture.
• Heat remaining oil in same frying pan on medium-high.
• Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
• DO NOT OVERCOOK.
• Add cooked vegetables to pan.
• Stir to combine.
• Serve immediately.

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY

Steps:

• Liver.
• Defrost the liver and soak in cold water for about 5-10 minutes.
• Pad them dry and dash all slices with the salt and pepper.
• Coat the bottom of a large skillet with a generous amount of olive oil.
• Heat oil on high for about a minute and add liver.
• Cook 3minutes.
• Turn.
• Dash salt and pepper on other side.
• Cook 3minutes.
• Your Done.
• Onion.
• Cut into big slices.
• Coat bottom of pan with olive oil or butter if you want to be bad.
• (It's better with olive oil.) Heat oil about 1minute.
• Add onion.
• Dash with salt and pepper.
• Cook until brown on high or med high.
• Make sure to frequently stir onions and don't let them burn.
• Adjust temp if needed.
• Gravy.
• Cut onion into small pieces.
• Melt butter in pan and add onions.
• Cook them down on high for about 5min.
• Do not let burn.
• Stir in 4tbs of flour and stir.
• Add Broth and Water.
• Stir and stir some more.
• You Don't need to add salt becuase the broth has enough, but add pepper if you like.
• Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

BRAISED BEEF LIVER

Steps:

• Cut liver into 1 in strips.
• Soak in milk for one hour.
• Remove from milk and dredge in flour/salt mixture.
• Saute in hot oil until browned on all sides.
• Remove and set aside.
• Brown onions in same pan.
• Remove onions and set aside on top of liver.
• Add beef broth, lemon juice and sugar to hot pan and deglaze.
• Place liver and onion back into pan and cook for 5 minutes.
• Turn off heat and add sour cream.
• Serve with parsley whipped potatoes and your favorite green vegetable.