Calf Liver And Onions Food

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CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

CALVES LIVER AND ONIONS



Calves Liver and Onions image

I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb calf liver
salt and pepper
3/4 cup flour
1/2 cup vegetable oil
2 medium onions, sliced

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.

CALVES' LIVER WITH STICKY ONION RELISH & PROSCIUTTO



Calves' liver with sticky onion relish & prosciutto image

Try this posh version of liver and bacon, flavoured with Marsala and sage - use any leftover relish with cheese and cold meats

Provided by Jane Hornby

Categories     Dinner, Main course

Time 50m

Number Of Ingredients 14

250g calves' liver , sliced
a little olive oil
2 slices prosciutto
1 tbsp flour , seasoned
small handful sage leaves
150ml marsala or madeira
knob of butter
seasonal greens , to serve (optional)
potatoes , to serve (optional)
600g (3 large) red onions , very thinly sliced
6 juniper berries , lightly crushed
leaves from a few thyme sprigs
100ml red wine vinegar
5 tbsp light muscovado sugar

Steps:

  • To make the relish, put the onions, juniper and thyme in a large saucepan, season with 1 tsp salt and a little pepper. Cook on a high heat for 10 mins, stirring regularly as the onions start to soften. Add the vinegar, sugar and 100ml water. Cover, boil for 5 mins, then uncover and simmer gently for 5 mins or until soft and with a little juice remaining. Meanwhile, remove large tubes, membrane or gristle from the liver. Pat dry with kitchen paper.
  • Heat 1 tsp oil in a large frying pan and add the prosciutto. Fry for 1 min each side or until golden and crisp. Set aside on a plate and keep warm in a low oven.
  • Add a splash more oil to the pan. Dust the liver slices in the flour and pat away any excess. Place the liver in the hot pan, scatter the sage in, then fry for 1 min each side if the liver is sliced thinly, longer if thicker. When the liver is golden and just pink in the middle, transfer it and the crisped sage to the plate in the oven.
  • Return the pan to the hob and add the Marsala. Boil until syrupy. Let the butter melt into this sauce, season to taste, then set aside. If your sauce reduces too quickly, just add a little water. Plate up the liver, prosciutto, sage and warm onion relish, then spoon over the sauce. Serve with seasonal greens and potatoes, if you like.

Nutrition Facts : Calories 415 calories, Fat 11 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 18 grams sugar, Fiber 1 grams fiber, Protein 27 grams protein, Sodium 0.7 milligram of sodium

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

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

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

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

SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

Steps:

  • Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
  • Drain liver and discard milk. Pat liver dry with paper towels.
  • Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
  • Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
  • Divide liver among plates and top with onions.

SLICED CALF'S LIVER WITH GOLDEN ONIONS



Sliced Calf's Liver with Golden Onions image

Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

Categories     Beef     Onion     Vegetable     Sauté     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
  • Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
  • Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
  • Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

CALF LIVER AND ONIONS LOUISIANA-STYLE



Calf Liver and Onions Louisiana-Style image

I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.

Provided by SheCooksToConquer

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup milk
3 large onions, halved and sliced kind of thin
4 tablespoons butter (or bacon grease)
2 cups all-purpose flour
1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
2 lbs young calf liver, sliced
2 cups chicken stock
1/2 cup green onion
2 garlic cloves, minced
salt and pepper
garlic powder

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.

LIVER AND ONIONS WITH GRAVY



Liver and Onions with Gravy image

Liver and onions with gravy are the ultimate comfort food.

Provided by yumtothetum

Categories     Main Course

Time 25m

Number Of Ingredients 9

1 lb. sliced beef liver
1 medium onion sliced
1 cup white flour
1 tbsp seasoning salt
2 tablespoon butter
2 teaspoon kitchen bouquet
1 1/2 cup water
salt and pepper
oil for frying

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.

BRANDIED CALF LIVER AND ONIONS



Brandied Calf Liver and Onions image

Liver had not been one of my favorites..however, after making this recipe, I changed my mind. The brandy and raisins give this dish that special taste. Also is an excellent source of iron.

Provided by Patricia Manson

Categories     Beef Organ Meats

Time 24m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons all-purpose flour
1/4 teaspoon pepper
1 pinch salt
1 lb calf liver, sliced thin
3 slices bacon
1 onion, sliced into rings
1/2 cup raisins
2 tablespoons brandy
1 tablespoon cider vinegar

Steps:

  • On sheet of wax paper, combine flour, pepper and salt.
  • Dredge liver in flour mixture.
  • In large non-stick skillet over medium heat, cook bacon until crisp.
  • Remove to paper towel to drain; crumble when cool.
  • To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
  • Remove to serving platter, keep warm.
  • Add onions to skillet, cook until soft, about 3 minutes.
  • Stir in raisins, brandy and cider vinegar, cook one minute.
  • Add crumbled bacon, pour over liver.
  • Serve Hot!

Nutrition Facts : Calories 128, Fat 2.9, SaturatedFat 0.9, Cholesterol 4.1, Sodium 92.2, Carbohydrate 19.9, Fiber 1.3, Sugar 11.9, Protein 2

VENETIAN CALF LIVER AND ONIONS



Venetian Calf Liver and Onions image

Not sure why my Aunt called this Venetian or where the recipe orginated from (I am transcribing all my family's recipes slowly but surely), but it is a good liver preparation. This is excellent served with buttery mashed potatoes.

Provided by MsKittyKat

Categories     Beef Organ Meats

Time 40m

Yield 2 serving(s)

Number Of Ingredients 10

4 tablespoons olive oil
1 1/2 white onions, sliced
1 teaspoon dried thyme, crumbled
1 teaspoon rubbed sage or 1 teaspoon ground sage
1 garlic clove, flattened
2 tablespoons all-purpose flour
salt and pepper
12 ounces calf liver, 1/4 to 1/2 inch thick, cut into strips
1 tablespoon butter
1 1/2 tablespoons minced fresh Italian parsley

Steps:

  • Heat 3 tablespoons oil in heavy large skillet over medium heat.
  • Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
  • Transfer to bowl.
  • Add remaining 1 tablespoon oil to skillet.
  • Add garlic and cook until golden brown, about 2 minutes.
  • Discard garlic.
  • Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
  • Season with salt and pepper.
  • Pat liver dry and add to flour mixture and toss to coat.
  • Add butter to garlic oil and melt over medium-high heat.
  • Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
  • Add onions and sauté until liver is just cooked through, about 5 minutes.
  • Stir in parsley.

Nutrition Facts : Calories 596, Fat 41.3, SaturatedFat 10.1, Cholesterol 583.4, Sodium 177.3, Carbohydrate 20.4, Fiber 1.9, Sugar 3.6, Protein 35.8

GRAMMIE BEA'S CALF LIVER AND ONIONS



Grammie Bea's Calf Liver and Onions image

Make and share this Grammie Bea's Calf Liver and Onions recipe from Food.com.

Provided by Lindas Busy Kitchen

Categories     Beef Organ Meats

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

2 lbs baby beef liver
4 large onions, peeled, cut in half then sliced
2 teaspoons crushed garlic
2 green peppers, cut into thin strips, and halved (optional)
salt and pepper, to taste
vegetable oil
2 -3 cups flour, for dredging
1 tablespoon garlic powder
1/2 teaspoon seasoning salt
1/4 teaspoon pepper

Steps:

  • Fry up onions first in oil, and garlic, and salt, and pepper.
  • Sometimes I put in green peppers too.
  • When they are done, put them in a metal bowl, and cover, and set them aside while you cook the liver.
  • To cook the liver*, put 2-3 cups of flour on a large plate. Add garlic powder, seasoned salt and pepper, and mix well.
  • Dredge the liver on both sides, with the flour.
  • Turn the heat on high, and add a little more oil in the pan that the onions were cooked inches.
  • Get the pan hot, then turn down to med.
  • Add the liver to the pan, and cook on both sides, until cooked through.
  • Add the onions on top, turn down the heat, and let sit for a few minutes for the flavors to meld.
  • Serve liver smothered in onions and peppers.
  • I dip in ketchup and Voila!
  • YUM!
  • *I buy only baby beef liver.

Nutrition Facts : Calories 299.9, Fat 0.8, SaturatedFat 0.1, Sodium 6.6, Carbohydrate 64.9, Fiber 4.1, Sugar 7.1, Protein 8.3

CALF LIVER, APPLES AND ONIONS



Calf Liver, Apples and Onions image

I love liver, but my kids do not. I have to come with different ways to get them to eat it. This is only way they will eat it. It does have a little different taste, but I think the apples and onions compliment the liver very nice.

Provided by mommyoffour

Categories     Beef Organ Meats

Time 40m

Yield 4 serving(s)

Number Of Ingredients 10

1 large onion, sliced vertical
1 large apple, peeled, cored and sliced thin
1/2 cup butter
1 lb calf liver
2 tablespoons flour
salt and pepper
1 cup white wine
1 cup sweet apple cider
1 teaspoon beef base
1/2 cup water

Steps:

  • Saute onion and apple sliced in 4 T. butter until limp.
  • Remove and set aside.
  • Dust liver in flour.
  • Season to taste.
  • Brown in remaining 4 T. butter for 4 minutes on each side.
  • Remove and set aside.
  • Add wine and apple cider.
  • Reduce to half.
  • Add flour to water and beef base.
  • Mix well.
  • Add onions and apples.
  • Heat thoroughly.
  • Add liver and heat untilmeat is heated through.
  • Serve immediately.

Nutrition Facts : Calories 468.1, Fat 28.6, SaturatedFat 16.4, Cholesterol 438.4, Sodium 258.4, Carbohydrate 18.9, Fiber 1.9, Sugar 7.7, Protein 23.7

BAKED CALF LIVER AND ONIONS WITH GRAVY



Baked Calf Liver and Onions With Gravy image

I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.

Provided by Burgs country kitch

Categories     Beef Organ Meats

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 4

8 slices calf liver (deveined)
1 -26 ounce Campbell's Cream of Mushroom Soup
1 (10 1/2 ounce) can French onion soup
2 medium onions (thinly sliced)

Steps:

  • Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
  • Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
  • Cover with remaining soup mixture.
  • Cover dish with foil and bake at 350 for 1-1/2 hour.
  • Serve with mashed potatoes.

CALF'S LIVER WITH APPLES AND ONIONS



Calf's Liver with Apples and Onions image

Categories     Beef     Onion     Sauté     Apple     Bacon     Fall     Gourmet

Yield Serves 6

Number Of Ingredients 10

4 slices of lean bacon
1/2 stick (1/4 cup) unsalted butter
2 large onions, sliced thin
3 Granny Smith apples
2 tablespoons white-wine vinegar
1 teaspoon sugar
1/4 cup dry white wine
1 1/2 pounds calf's liver, sliced 1/3 inch thick and cut into 2- by 1-inch strips
finely chopped fresh parsley leaves plus additional sprigs for garnish
lemon wedges for garnish

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.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Steps:

  • Fry bacon until crisp. Drain on paper towels and reserve.
  • Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
  • Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
  • Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
  • Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

PAN-FRIED CALVES' LIVER WITH BACON AND CARAMELISED ONIONS



Pan-fried calves' liver with bacon and caramelised onions image

Provided by Rick Stein

Categories     Main course

Yield Serves 2

Number Of Ingredients 17

15g/½oz butter
1 large onion, halved and thinly sliced
pinch of sugar
1½ tsp balsamic vinegar
6 rashers of thinly sliced dry-cured streaky bacon, rind removed
275-350g/10-12oz calves' liver, very thinly sliced
15g/½oz seasoned flour for dusting
1 tbsp sunflower oil
salt
freshly ground black pepper
225g/8oz swede, peeled and cut into chunks
225g/8oz carrots, peeled and cut into chunks
225g/8oz potatoes, peeled and cut into chunks
25g/¾oz butter
handful of rocket
salt
freshly ground black pepper

Steps:

  • Preheat the grill to high. Melt the butter in a large frying pan and fry the onions and sugar over a medium heat, stirring frequently, for 7-8 minutes until nicely browned.
  • Season with salt and pepper, add the balsamic vinegar and leave it to bubble up for a few seconds. Keep warm.
  • Grill the bacon until beginning to crisp at the edges. Keep warm.
  • Season the liver on both sides with salt and pepper and then coat lightly in the seasoned flour. Pat off the excess.
  • Heat another large frying pan over a high heat. Add the oil and then the slices of liver and cook them over a high heat for 30 seconds on each side, the object being to have the liver nicely browned on the outside, yet still pink and juicy on the inside.
  • To make the root vegetable and rocket purée, cook the swede, carrots and potatoes in boiling salted water for 20 minutes, until tender. Then drain, place in a blender with the butter and blitz into a smooth purée.
  • Finally, return the purée to the pan and leave on a gentle heat, until the mixture has dried out. Add the rocket, salt and pepper and serve with the pan-fried-liver, bacon and caramelised balsamic onions.

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Calories 393 per serving
Total Time 35 mins
  • Trim the onions’ ends and then make a small cut into each of the onion skins and remove the outer skin. Cut the onions into thin rings about ¼” thickness. Push the onion rings to remove them from each other into separate rounds.
  • Place the liver in a bowl with 1 cup of milk (not listed in the ingredients because it is poured off) and one teaspoon of kosher salt. Allow this to sit for 1-2 hours (or as long as you have time for). This will help remove the bitter taste from the liver. Strain the liver from the milk.
  • Heat a large saute pan over medium-high heat until hot. Add 2 tbsp ghee and heat until melted. Tilt the pan to distribute the fat. Add the onion rings and cook for 2-3 minutes or until the onions are softened and lightly browned. Remove the onions to a plate and set aside.
  • Add the remaining tablespoon of butter, allow it to melt, then tilt the pan to distribute the fat. Then add sliced liver and cook until starting to brown all over.


SAUTéED CALF'S LIVER WITH ONIONS, LEMON AND ... - FOOD & WINE
In a large pie plate, season the flour with salt and pepper. Dredge the slices of liver in the flour, shaking off any excess. In a large skillet, heat the remaining 1/4 cup of olive oil …
From foodandwine.com
Servings 4
  • In a large, heavy saucepan, heat 1/4 cup of the olive oil until shimmering. Add the onions and cook over moderate heat until softened and lightly browned, about 10 minutes.
  • In a large pie plate, season the flour with salt and pepper. Dredge the slices of liver in the flour, shaking off any excess. In a large skillet, heat the remaining 1/4 cup of olive oil until shimmering. Add the liver slices and cook, turning once, until browned and just cooked through, about 5 minutes. Transfer the liver to a platter, cover loosely with foil and keep warm.
  • Pour off any excess oil from the skillet. Add the stock and boil until reduced by half, about 5 minutes. Add the onions, sage and lemon juice and cook for 2 minutes; season with salt and pepper. Spoon the onion-and-lemon sauce over the liver and serve.


CALVES LIVER AND ONIONS RECIPE - FOOD.COM - PINTEREST
Okay, folks, this isn't your Mama's liver! It's time to bring this nutritionally super-charged food back to the dinner table, Delicious caramelized onions are served with tender slices of calf's liver marinated in soy sauce and garlic and cooked in butter and olive oil to a golden brown. Rich and wonderful. Enjoy! Serves 2 The photos are mine ...
From pinterest.co.uk
5/5 (13)
Total Time 20 mins
Servings 4


CALVES LIVER AND ONIONS RECIPE - FOOD.COM | RECIPE ...
Calves Liver and Onions Recipe - Food.com. 13 ratings · 20 minutes · Serves 4. Bonnie Bell. 298 followers . Onion Recipes. Potato Recipes. Sauce Recipes. Best Liver Detox. Liver Detox Cleanse. Calves Liver. Liver And Onions. Low Carb Keto. Serving Size. More information.... Ingredients. Meat. 1 lb Calf liver. Produce. 2 Onions, medium. Baking & Spices. 3/4 cup …
From pinterest.com
5/5 (13)
Total Time 20 mins
Servings 4


LIVER AND ONIONS RECIPE - LOW CARB AFRICA
When heated, add the onions and sprinkle a pinch of the mixed spices. Sauté the onions in olive oil for a few minutes till caramelized. Take the onions out and add 2 more tablespoons of olive oil to the pan. Add the liver pieces and cook liver for 3-5 mins on medium-high heat. Top with the onions and serve.
From lowcarbafrica.com
5/5 (3)
Total Time 15 mins
Category Main Course
Calories 295 per serving


LIVER, AND ONIONS, BEEF OR CALVES NUTRITION FACTS AND ...
Liver, and onions, beef or calves contains 3.4 g of saturated fat and 469 mg of cholesterol per serving. 202 g of Liver, and onions, beef or calves contains IU vitamin A, 4.8 mg of vitamin C and 1.62 mcg of vitamin D as well as 7.78 mg of iron, 24.24 mg of calcium and 560 mg of potassium. Liver, and onions, beef or calves belong to 'Meat mixed dishes' food category.
From nutritionvalue.org
Category Meat mixed dishes
Source USDA Food and nutrient database


CALF'S LIVER WITH SWEET AND SOUR ONIONS RECIPE - BBC FOOD
Method. Heat one tablespoon of the olive oil and all of the butter in a heavy-based frying pan. Fry the onions over a low heat for 30 minutes, or until soft.
From bbc.co.uk
Servings 2
Category Main Course


CRISP LEMON CALF LIVER RECIPE - FOOD.COM | RECIPE | LIVER ...
Pan Fried Liver and Bacon ¾ pound calf liver -- or veal liver ½ pound… H. Dalton Haynes. Liver & Onions. Chicken Liver Recipes. Meat Recipes. Asian Recipes. Dinner Recipes. Cooking Recipes. Healthy Recipes. Recipes With Beef Liver. Chinese Recipes. Yummy Recipes. Beef Liver Chinese Style Recipe - Food.com. From the HARROWSMITH COOKBOOK with thanks …
From pinterest.ca
5/5 (19)
Estimated Reading Time 1 min
Servings 2
Total Time 20 mins


CALVES LIVER AND ONIONS RECIPE - FOOD.COM | RECIPE | LIVER ...
Calves Liver and Onions Recipe - Food.com. 13 ratings · 20 minutes · Serves 4. Lovely Leah. 223 followers . Best Liver Detox. Liver Detox Cleanse. Onion Recipes. Beef Recipes. Beef Meals. Fried Gizzards. Calves Liver. Liver And Onions. Liver Recipes. More information.... Ingredients. Meat. 1 lb Calf liver. Produce. 2 Onions, medium. Baking & Spices. 3/4 cup …
From pinterest.com
5/5 (13)
Total Time 20 mins
Servings 4


SAUTEED CALVES LIVER RECIPE - FOOD.COM | RECIPE | LIVER ...
Beef Liver. Pap Recipe. Calves Liver. Irish Lassie's Liver and Onions. Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob. aljurasin.
From pinterest.com
5/5 (15)
Total Time 30 mins
Servings 4


CALF’S LIVER WITH BACON, CARAMELISED ONIONS | LUCIE LOVES FOOD
Method. Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Melt half the butter with the oil in a large non-stick frying pan over a medium heat.
From lucielovesfood.com
Estimated Reading Time 2 mins


CALF’S LIVER AND ONIONS - HOW TO COOK MEAT
Once up to heat, lay the dredged calf’s liver slices in the pan and fry them briefly—no more than 1 minute each side—unless you like chewy liver. Set the cooked liver to the side and toss the onions back in the pan. Add a splash of wine, stock, or the demi-glace, scrape up the good stuff (fond) stuck to the bottom of the pan, and put on top of the liver. …
From howtocookmeat.com
Cuisine American
Total Time 35 mins
Category Entree
Calories 294 per serving


OLD FASHIONED CALF´S LIVER WITH ONION & APPLE » EASY ...
First soften the apple slices until slightly brown. Take them out. Now add the onion rings and simmer until golden brown. While the onions are browning, sprinkle with a little salt. When the onions are fninshed, you can now lightly salt the liver from both sides. Put liver slices on plates and arrange apple slices and onions on top.
From easygermanfood.com
Cuisine German
Total Time 35 mins
Category Meat
Calories 180 per serving


CALF'S LIVER WITH PANCETTA AND ONION - READER'S DIGEST
180 ml (3/4 cup) small red onions, peeled and blanched 450 g (1 lb) calf’s liver, in large chunks 12 slices pancetta 1 green pepper, cut in squares 2 Italian sausages, blanched, in 2.5 cm (1 inch) slices Salt and freshly ground pepper, to taste. Directions. Preheat the grill. Assemble the skewers, alternating onions, chunks of liver wrapped in pancetta, green pepper and sausage. …
From readersdigest.ca


CALF LIVER RECIPES ALL YOU NEED IS FOOD
Stevehacks - Make food with love. CALF LIVER RECIPES CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERR… Provided by Food Network. Categories main-dish. Total Time 1 hours 5 minutes. Prep Time 20 minutes. Cook Time 25 minutes. Yield 6 servings. Number Of Ingredients 19. Ingredients; 2 pounds calf's liver, cut into 6 pieces: 1 cup whole …
From stevehacks.com


DELICIOUS LIVER AND ONIONS – ALL NEW FOOD
1 lb calf liver. 2 Tbsp Butter. 2 cups thinly sliced onions. 1 1⁄2 cup beef stock. 3 Tbsp Butter (To Brown Liver) Cajun/Creole seasoning like Tony’s or slap ya mama! 1 Tablespoon corn starch (if needed) 1 tablespoon minced Italian parsley if desired. Directions. Combine flour, salt and pepper in bag.
From allnewfood.com


BAKED CALF LIVER - ALL INFORMATION ABOUT HEALTHY RECIPES ...
Baked Calf Liver and Onions With Gravy Recipe - Food.com trend www.food.com. Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed. Cover with remaining soup mixture. Cover dish with foil and bake at 350 for 1-1/2 hour. Serve with mashed potatoes. Submit a Recipe Correction.
From therecipes.info


LIVER AND ONIONS – COMMON THOUGHT
Liver and onions! Calves liver, dug in prepared flour, sauteed in nut oil, with meagerly cut onions. Yield: 3 servings. 1/2 lb Calf Or Beef Liver * 2 ea Med. Onions, Sliced ; 2 tb Vegetable Oil; 1/4 ts Pepper 1/4 ts Ground Sage; 2 ts Soy Sauce; 1 tb Lemon Juice; 1 x Chopped Parsley * Liver should be sliced from 1/4 to 1/2-inch thick. Cut liver into serving …
From commonthought.net


CALFLIVERAPPLESANDONIONS RECIPES
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY. Provided by Food Network. Categories main-dish. Time 1h5m. Yield 6 servings. Number Of Ingredients 19. Ingredients; 2 pounds calf's liver, cut into 6 pieces: 1 cup whole milk: 8 bacon slices, cut into 1/2-inch pieces: 3 tablespoons unsalted butter: 2 large onions, thinly sliced: 3/4 cup all-purpose …
From tfrecipes.com


CALF'S LIVER NUTRITION FACTS - EAT THIS MUCH
Nutrition Facts. For a Serving Size of 4 oz raw ( 113 g) How many calories are in Calf's Liver? Amount of calories in Calf's Liver: Calories 160. Calories from Fat 45 ( 28.1 %) % Daily Value *.
From eatthismuch.com


BRANDIEDCALFLIVERANDONIONS RECIPES
Brandied Calf Liver and Onions Recipe - Food.com. 2 ratings · 24 minutes · Serves 4. Lillian Piol. 1k followers. Sick Food. Good Food. Onion Recipes. Beef Recipes. … From pinterest.com 5/5 (2) Total Time 24 mins Servings 4. See details. FRIED CALF'S LIVER WITH SAGE AND ONIONS RECIPE | EAT ... 2016-10-07 · So many savory recipes with every kind of mushroom …
From tfrecipes.com


CALF’S LIVER WITH ONIONS (FOIE DE VEAU ... - LAVARENNE
5 or 6 thick slices calf’s liver (about 1 1/2 pounds/675 g total) 3/4 cup/175 ml chicken broth. Melt 4 tablespoons/60 ml of the lard in a frying pan over low heat. Stir in the onions, garlic, sugar (the sugar helps the onions to brown and caramelize), salt and pepper and tuck in the bouquet garni. Press a piece of aluminum foil down on the ...
From lavarenne.com


CALVES LIVER WITH BACON SAUTEED ONIONS AND MUSTARD SAUCE ...
Sauteed calves liver Recipe - Food.com tip www.food.com fry bacon in frying pan until crisp, remove to paper towels. add onions, saute until brown, remove. lightly flour liver, salt& pepper to taste, saute 3 minutes per side, don't overcook. remove and deglaze pan w/balsamic vinegar, add all ingredients back to pan to blend flavors. From therecipes.info. See details. RECIPE FOR …
From tfrecipes.com


CALFLIVERANDONIONSINCREAMYMUSHROOMSAUCE RECIPES
Sep 30, 2014 - Get Calf's Liver with Bacon, Caramelized Onions and Sherry Recipe from Food Network. Sep 30, 2014 - Get Calf's Liver with Bacon, Caramelized Onions and Sherry Recipe from Food Network. Pinterest. Today. Explore. When autocomplete results are available use up and down arrows to review and enter to select. Touch device users, explore by touch or with …
From tfrecipes.com


LIVER AND ONIONS – HELLEME
Food. LIVER AND ONIONS. LIVER AND ONIONS. December 19, 2021 December 19, 2021 admin Food / Health & Fitness / Recipes. INGREDIENTS: 2 pounds calf liver; 2 large onions; Beef stock; Flour; Salt; Pepper; Garlic and onion powder; It, you may l ike i t: HOW TO MAKE CHICKEN POT PIE. DIRECTIONS: I soak mine in milk for about 6 hours. (It takes …
From helleme.com


CALF'S LIVER WITH SWEET AND SOUR ONIONS RECIPE - FOOD NEWS
German Leber Suss-Saur: Sweet And Sour Calf’s Liver) Recipe calf's liver, pepper, onion, bacon, white wine vinegar, salt, sugar, white wine, sour cream, flour Thinly sliced calf's liver with a sweet and sour onion sauce. 1 Over medium heat, fry the Speck or bacon. 2 Add the onion and sauté until soft and transparent.
From foodnewsnews.com


CALVES LIVER WITH ONIONS - ALLY'S KITCHEN
Sprinkle on ½ teaspoon of salt and ½ teaspoon peper. Toss and blend. Put in a preheated 400 oven for about 15 minutes. Move on to the preparing the liver. After 15 minutes, turn on the broiler and let the onions char just about 2 minutes. Return oven to 400 degrees. Put the liver slices on several paper towels and pat dry.
From allyskitchen.com


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