Liver And Onions W Gravy Food

LIVER AND ONIONS W/ GRAVY

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

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).

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY

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.

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY

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.

BAKED CALF LIVER AND ONIONS WITH GRAVY

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.

BEEF LIVER WITH ONION GRAVY

Steps:

• Saute bacon until crisp; remove to paper towel.
• Dredge liver in flour.
• Brown in bacon drippings.
• Remove to a plate.
• Add sliced onions and saute 3-4 minutes.
• Return liver and bacon to pan.
• Add enough water to barely cover; add thyme and ketchup.
• Simmer 20 to 30 minutes.
• Serve with mashed potatoes.

ABSOLUTE BEST LIVER AND ONIONS

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!

BEEF LIVER WITH COUNTRY GRAVY

Steps:

• Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
• While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
• Shake till mixed thoroughly.
• Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
• Reserve the flour mixture for the gravy.
• Brown the liver in the oil on both sides, remove them from the pan and set aside.
• Turn down the heat to low and toss in the onions and saute til clear.
• Remove pan from heat.
• Whip together milk and remaining flour until smooth.
• Return the pan to the burner and turn on medium-low.
• Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
• Let simmer for 2 minutes.
• (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
• ,or until you see no more blood from the steaks.