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
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
BEEF STEAK
I always cook this dish because it taste very good.And I make my own recipe because I love to cook. I called this recipe a filipino beef steak.
Provided by Marites ladio
Categories Lunch/Snacks
Time 57m
Yield 5-7 serving(s)
Number Of Ingredients 10
Steps:
- Marinate the steak in lemon juice,soy sauce,garlic,ginger and pepper for 30 minutes.
- Pan fry in 2 tbsp of oil add the marinated steak cook slow until done.
- When steak are cooked remove them from the pan onto a serving dish.
- Dissolve the flour with water.
- Add the remaining oil in the same pan and pan fry the onion until tender and add the dissolve flour for 1 minute.
- Pile on the of steaks Serve hot with plain rice.
Nutrition Facts : Calories 53.4, Fat 3.7, SaturatedFat 0.5, Sodium 604.2, Carbohydrate 4.2, Fiber 0.5, Sugar 0.9, Protein 1.5
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.
EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY
Make and share this Easy and Good Beef Liver and Onions and Gravy recipe from Food.com.
Provided by AndreaW
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Liver.
- Defrost the liver and soak in cold water for about 5-10 minutes.
- Pad them dry and dash all slices with the salt and pepper.
- Coat the bottom of a large skillet with a generous amount of olive oil.
- Heat oil on high for about a minute and add liver.
- Cook 3minutes.
- Turn.
- Dash salt and pepper on other side.
- Cook 3minutes.
- Your Done.
- Onion.
- Cut into big slices.
- Coat bottom of pan with olive oil or butter if you want to be bad.
- (It's better with olive oil.) Heat oil about 1minute.
- Add onion.
- Dash with salt and pepper.
- Cook until brown on high or med high.
- Make sure to frequently stir onions and don't let them burn.
- Adjust temp if needed.
- Gravy.
- Cut onion into small pieces.
- Melt butter in pan and add onions.
- Cook them down on high for about 5min.
- Do not let burn.
- Stir in 4tbs of flour and stir.
- Add Broth and Water.
- Stir and stir some more.
- You Don't need to add salt becuase the broth has enough, but add pepper if you like.
- Bring broth to a boil and let simmer about 20 minutes, stirring every so often.
BEEF LIVER AND ONIONS
I know that a lot of people don't care for liver and I have to admit we go through spurts on having it. But when we do, this is our favorite recipe.
Provided by lazyme
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat liver with flour; set aside.
- Brown bacon; drain on paper towels.
- Brown onions in drippings.
- Brown liver quickly in same skillet, about 1 minute on each side.
- Drain fat.
- Combine broth, water, liver, pepper and tarragon.
- Cover and simmer 20 minutes until liver is fork tender.
- Uncover; top with bacon.
- Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.
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