Cafe Style Liver And Onions Food

LUBY'S CAFETERIA BEEF LIVER AND ONIONS

Steps:

• Soak liver in cold salted water for 15 to 20 minutes.
• In 10-inch skillet, melt butter over medium heat.
• Add onion and cook, stirring occasionally, until tender and lightly browned.
• Sprinkle with salt.
• Keep warm.
• In a shallow bowl, whisk together milk and eggs until well blended.
• Place bread crumbs in separate shallow bowl.
• Rinse liver under cool running water.
• Pat dry with paper towels.
• Dip into milk mixture, then into bread crumbs, coating evenly.
• Heat oil in large skillet over medium heat.
• Add liver and cook 2 to 3 minutes on each side or until cooked through.
• Top with onions.

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

CALF LIVER AND ONIONS LOUISIANA-STYLE

Steps:

• Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
• Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
• In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
• Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
• Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
• Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

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!

CAFE-STYLE LIVER AND ONIONS

Steps:

• 1. Sprinkle liver with salt and pepper and dredge well in flour.
• 2. Melt 1/4 cup butter in a skillet over medium heat. Add onions and cook until tender and lightly browned. Sprinkle 2 tablespoons flour over onions and cook, stirring, for 1 minute. Add broth and cook, stirring constantly, until thickened and bubbly. Turm to low to keep warm.
• 3. In another skillet, melt 2 tablespoons butter and cook liver until it loses it's pink color and is lightly browned. DO NOT OVERCOOK unless you are making shoes. :)
• 4. Add liver to sauce and return to heat and simmer 10 minutes, covered, until sauce is hot.
• 5. Remove from heat and transfer liver to a platter. Stir sour cream into sauce and pour over liver. Serve.