DEE'S BEEF LIVER AND ONIONS
I cook mine a little bit different with bacon grease and onions, and then steam that puppy a while until it is tender and makes its own gravy.
Provided by Dienia B.
Categories Beef Organ Meats
Time 40m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon; remove bacon and set aside.
- Put sliced onion in the same frying pan and fry a little.
- Mix the flour and season salt together. Dredge liver in the flour mixture.
- Move onion over to the side.
- Add floured liver to the fry pan. Fry until brown on one side.
- Flip liver over and place onion on top.
- Brown on other side.
- Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.
Nutrition Facts : Calories 481.5, Fat 29.8, SaturatedFat 9.9, Cholesterol 351.4, Sodium 552.9, Carbohydrate 19.5, Fiber 0.8, Sugar 1.2, Protein 31.6
BEEF LIVER AND ONIONS
Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium-rare it's tender and sweet.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 7
Steps:
- Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
- Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
- Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
- Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
- Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
- Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.
Nutrition Facts : ServingSize 0.25 recipe, Calories 225 kcal, Fat 11 g, SaturatedFat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g
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
SAUTEED BEEF LIVER WITH ONIONS & PEPPERS
The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside).
Provided by MMers
Categories Beef Organ Meats
Time 35m
Yield 2-3 serving(s)
Number Of Ingredients 8
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.
ABSOLUTE BEST LIVER AND ONIONS
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
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
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