LIVER AND ONIONS
I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.
Provided by Kayne
Categories Beef Organ Meats
Time 30m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
- Combine the flour, pepper and salt, mix well.
- Coat the liver thoroughly in the flour mixture.
- Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
- When all done, reheat the onions in remaining butter.
- Serve the onions on top of the liver.
Nutrition Facts : Calories 1541.8, Fat 52.8, SaturatedFat 24.6, Cholesterol 2261, Sodium 1049.8, Carbohydrate 86, Fiber 3, Sugar 3.4, Protein 170.4
LIVER AND ONIONS W/ GRAVY
This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.
Provided by David04
Categories Beef Liver
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
Steps:
- Place enough flour in a large bowl to coat the liver. Add salt and pepper.
- Slice liver and dredge in seasoned flour.
- Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
- Place sliced onions in the skillet with the liver.
- Pour beef broth on top of liver and onions.
- Cover and simmer on low until onions are tender and broth forms a nice gravy.
LIVER AND ONIONS AND GRAVY
This simple lamb liver and onions recipe is a great way to eat lamb liver. Combine with some mashed potatoes of mashed parsnips for a true feast.
Provided by Gav
Categories Mains
Time 1h15m
Number Of Ingredients 11
Steps:
- Cut the liver as you wish to serve it. Then soak the liver in the milk in the fridge for between one and two hours before cooking.
- Discard the milk and wash and dry the liver. Then lightly coat it in seasoned flour.
- Fry the bacon until crispy and then remove from pan. Fry the garlic and onion in the vegetable oil in the same pan for a few minutes.
- Then add the liver to the same pan and fry it on both sides until it is done as you like it. Cook probably for about 2 minutes each side. Then remove the liver from the pan.
- Add the bacon back to the pan. Then add the crumbled oxo cube, gravy granules and some hot water (if you are boiling vegetables use some of that water to make the gravy, to get all the vitamins).
- Bring the liquid to the boil and then add the liver back to the pan. Cook for about 2 minutes extra and then serve up. (To check that the liver is cooked, it should no longer be bloody inside).
LIVER AND ONIONS
Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!
Provided by Lola
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g
LIVER AND ONIONS
Lashings of Luverly' Liver
Provided by paulkiely
Time 35m
Yield Serves 2
Number Of Ingredients 0
Steps:
- Melt 20g butter in frying pan on medium-high heat. When foaming add the onions and fry for 15-20 mins stirring occasionally until very soft and golden. Set aside on plate.
- Season livers add remaining butter and when it foams add livers to pan. Cook for 2-4 mins on each side until browned (a little pink on the inside is fine).
- Add sherry (or wine) to liver allow to bubble for 30 secs, add cooked onions and stock, bring to the boil, reduce heat and cook for couple of minutes until stock has reduced slightly. Serve immediately with lots soft mustard mash.
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- Rinse liver in water. If needed, remove the thin membrane on the outside of the liver (Note: Clover Meadows Beef liver is cut and trimmed by our butcher, so the membrane should pull off easily by placing a finger under the membrane and pulling up, away from the liver)
- Place liver in a bowl and pour milk to cover the liver. Let it soak for 1-2 hours so that the liver isn’t bitter.
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