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
BEEF LIVER IN MUSTARD SAUCE
Make and share this Beef Liver in Mustard Sauce recipe from Food.com.
Provided by BonnieZ
Categories Beef Organ Meats
Time 15m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Salt and pepper liver.
- Saute over medium to high heat in the margarine (oleo).
- Remove liver and keep warm.
- Pour off some of melted oleo.
- In what is left, saute shallots until clear or tender.
- Add white wine.
- Bring to boil.
- Add mustard and blend into mixture.
- Stir and simmer for a few minutes.
- Put liver on platter and pour sauce over it.
Nutrition Facts : Calories 80.1, Fat 0.2, Sodium 50.6, Carbohydrate 8.6, Fiber 0.1, Sugar 0.7, Protein 1.2
CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE
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.
SAUTEED CALF'S LIVER WITH MUSTARD-SHALLOT SAUCE
Make and share this Sauteed Calf's Liver With Mustard-Shallot Sauce recipe from Food.com.
Provided by Irmgard
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Rinse the liver; pat dry with paper towels.
- Season both sides with salt and pepper.
- Pour the flour onto a plate and dredge each liver on both sides, shaking off the excess.
- Heat the oil in a large skillet over high heat.
- When the oil is hot, lay the liver slices in the pan.
- Sear 3 to 4 minutes; carefully turn.
- Sear another 3 minutes or to desired doneness; transfer to a plate and keep warm.
- In the same skillet over medium heat, melt the butter.
- Add the shallots; cook, stirring, 3 minutes.
- Add the vinegar; cook until almost evaporated, 2 minutes.
- Add the wine; cook, stirring, 3 minutes.
- Add the stock; cook until almost evaporated, 4 minutes.
- Stir in the cream and simmer until reduced by half, about 6 minutes.
- Stir in the mustard, parsley and tarragon.
- Season to taste with salt and pepper.
- Divide the liver slices among 4 warmed plates and spoon the sauce evenly over the top.
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