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
FINNISH BEEF LIVER BAKE
This is a traditional Finnish home food using beef liver. Incredients may sound a bit odd, but especially if you like liver it's very nice.
Provided by kolibri
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 175°C.
- Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool.
- Chop the onions finely and fry until soft.
- In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny.
- Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top.
- Bake for 1-1,5 h until brown.
- This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.
Nutrition Facts : Calories 615.1, Fat 23.8, SaturatedFat 14.3, Cholesterol 142.2, Sodium 2017, Carbohydrate 85.5, Fiber 2.6, Sugar 23.5, Protein 17.6
SIMPLY THE BEST BEEF LIVER AND ONION CASSEROLE
This is the only way I'll eat liver. The liver has a nice bacon flavor due to the fact that it is lightly cooked in the bacon fat. It also has Durkee French Fried Onions in it to make it extra yummy. Due to the fact that it is baked in a casserole the liver is kept from drying out. If you like liver, you should definately try this - its a real winner. I usually serve it over cooked rice. Enjoy.
Provided by More Sunshine
Categories Beef Organ Meats
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- In a large non-stick skillet, fry bacon until crisp; remove bacon.
- Cut liver into serving size pieces and dredge in flour.
- Lightly brown liver on each side in bacon fat.
- Arrange 1/2 cup french fried onions in the bottom of a greased 1 1/2 quart baking dish.
- Top with liver.
- Preheat oven to 350 degrees.
- Thoroughly combine the soups and all except for 1/4 cup of the remaining french fried onions.
- Pour over the liver.
- Crumble the bacon. Sprinkle over the soup mixture.
- Cover and bake for 30 minutes.
- Top with remaining 1/4 cup french fried onions and bake uncovered 5 minutes longer.
Nutrition Facts : Calories 434.7, Fat 29, SaturatedFat 9.1, Cholesterol 353.1, Sodium 1829.7, Carbohydrate 10.1, Fiber 0.5, Sugar 1, Protein 32.1
LIVER CASSEROLE
A tasty and hearty dinner done on the cheap!
Provided by jpops88
Time 2h
Yield Serves 6
Number Of Ingredients 0
Steps:
- Preheat the oven to 180C.
- Brown the onions in the butter in a frying pan for about 5 minutes, until they begin to soften.
- Add the liver and fry gently until sealed, about 10 minutes. Add the bacon and brown for 5 minutes.
- Transfer the meat and onion mix to a casserole dish. Add the baked beans, kidney beans, carrots and celery, and stir well. Add the mixed herbs, beef stock and apple juice and stir.
- Cook in the casserole dish (with lid on) in the oven for 90 minutes. Check that it doesn't dry out during cooking.
OLD FASHIONED SLOW COOKED LIVER, BACON AND ONIONS
Old Fashioned Slow Cooked Liver, Bacon and Onions. Meltingly soft, tender pieces of liver cooked in a delicious onion gravy with the bonus of bacon thrown in too! Options to use stove top, slow cooker or oven, pressure cooker, multi cooker, Instantpot too!.
Provided by Lovefoodies
Categories Main Meals
Time 5h20m
Number Of Ingredients 10
Steps:
- Wash and slice the liver in to bite size pieces.
- In a large mixing bowl, add the flour and season with salt and pepper. Then add the liver and toss, making sure each piece is coated with flour. When done, take 3 tablespoons of flour and place in a cup and add a little cold water to form a paste. We will use this to thicken the gravy later. Set aside.
- Chop the bacon and slice the onions, mince garlic etc. and over a medium heat, fry off bacon until cooked. Use a slotted spoon and put the cooked bacon on a plate, leaving the bacon fat in the pan.
- Turn the heat up on the pan and add the liver slices. Carefully turn them until they are browned on all sides then remove on to a plate.
- Add the sliced onions, garlic and mushrooms to the pan. You may need to add a drop of olive oil if there is not much fat left from cooking the liver. Gently cook until the onions are soft. If using herbs, add them now.
- Add the bacon and liver back to the pan with the onions and mushrooms and combine. Then add the tomato puree and beef stock. Add the cup of flour water you prepared earlier and gently stir until everything is combined.
- For cooking on the stove top, place the lid on the pan and gently cook on the lowest heat setting you have for about 2 hours or until the liver is tender.
- For cooking in the oven, transfer everything to an ovenproof casserole dish and place in the oven at 300 F or 150 C for approximately 2 hrs 30 minutes.
- For cooking in the slow cooker, transfer everything into your slow cooker and cook on low for 5-6 hours.
- For those of you who would like to make this recipe in your Multi cooker or Instantpot, using the browning setting, saute as the instructions above and then add the broth mixture to the pot. Select MEDIUM Pressure and cook for 35 Minutes. Release the steam and serve!
- When ready, serve hot with some lovely mashed potatoes and steamed vegetables!
Nutrition Facts : Calories 1668 calories, Carbohydrate 44 grams carbohydrates, Cholesterol 528 milligrams cholesterol, Fat 105 grams fat, Fiber 4 grams fiber, Protein 131 grams protein, SaturatedFat 40 grams saturated fat, ServingSize 1, Sodium 2956 milligrams sodium, Sugar 7 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 57 grams unsaturated fat
LIVER & MASH
A classic British dish that makes the most of hearty, often-overlooked offal. Top your creamy mash with slices of melt-in-the-mouth liver and herb butter
Provided by Miriam Nice
Categories Dinner, Main course
Time 2h20m
Number Of Ingredients 12
Steps:
- Heat oven to 200C/180C/gas 6. Prick the potatoes all over with a fork, rub with oil and bake directly on the oven shelf for 1 hr 20 mins. Once cooked, leave for 10-15 mins or until cool enough to handle, then slice in half, scoop out the potato flesh and push it through a potato ricer or colander. Cover until needed. (I like to keep the potato skins for another day and stuff them with leftover mash, softened leeks and cheese, and bake until golden and bubbling.)
- Mix the herb butter ingredients together, spread out into a rough log shape on a piece of baking parchment, roll up and twist the ends tightly so it resembles a cracker. Put in the freezer for 10-15 mins to firm up.
- Heat the milk and butter for the mash in a saucepan until the butter has melted and the mixture starts to simmer. Pour this over the potato flesh, mash it and sprinkle over the nutmeg and some seasoning. Keep warm or reheat when serving.
- Heat a large, non-stick pan over a medium-high heat. Season the flour with pepper, then use it to very lightly dust the liver. Pour the oil into the hot pan, season the liver well with sea salt, then fry for no more than 2 mins each side. Transfer to a plate and cover with foil.
- Turn down the heat, but while the oil's still hot, add the pickled onions. As the onions start to caramelise, put them on the plate with the liver. Add the garlic to the pan, which by now should be sufficiently cooled enough not to burn it. Add a little oil to the pan if it looks dry. Once the garlic is starting to soften but not coloured at all, add 4-5 thin slices of the parsley butter and some of the resting juices from the liver plate. Turn off the heat and allow the butter to melt but not colour.
- Heap your mash onto two plates, top with the liver, sliced if you like, and the onions. Then generously drizzle over the herb butter. Serve with a crisp, mustardy salad.
Nutrition Facts : Calories 914 calories, Fat 65 grams fat, SaturatedFat 35 grams saturated fat, Carbohydrate 50 grams carbohydrates, Sugar 6 grams sugar, Fiber 5 grams fiber, Protein 29 grams protein, Sodium 1.4 milligram of sodium
BEEF LIVER & BACON CASSEROLE
This is an excellent way to serve liver as a complete meal. The liver is so tender and full of flavor baked with the other vegetables.
Provided by Djoanne
Categories Beef Organ Meats
Time 1h45m
Yield 4-6 serving(s)
Number Of Ingredients 11
Steps:
- Saute the bacon in skillet until crisp.
- Drain and crumble.
- Reserve pan drippings.
- Combine 4 Tbs of the flour, the pkg. of dry onion soup mix, salt, and pepper.
- Put into a paper sack.
- Add the liver strips and shake until dredged in the flour.
- Save the flour that remains.
- Saute liver, celery and onion in bacon drippings until liver is brown.
- Place in a 2 quart casserole.
- Top with crumbled bacon.
- Add bouillon.
- Bake, covered, in a 350 degreeF.oven for 30 minutes.
- Add potatoes and carrots and bake, covered, for 45 minutes or until vegetables are tender.
- Remove the meat and vegetables to a warm platter.
- Add the flour remaingin in the sack to the skillet.
- Stir in to the liquid from the casserole.
- Cook, stirring constantly, until thickened.
- Pour over liver and vegetables and serve.
Nutrition Facts : Calories 616.9, Fat 15.1, SaturatedFat 5, Cholesterol 327.4, Sodium 1762.4, Carbohydrate 82.7, Fiber 10.5, Sugar 8.2, Protein 37.9
LIVER & BACON SAUTé WITH POTATOES & PARSLEY
Give yourself a boost with this iron-rich hearty autumn supper
Provided by Good Food team
Categories Dinner, Main course, Supper
Time 45m
Number Of Ingredients 10
Steps:
- Halve the potatoes. Simmer in salted water for 12-15 minutes. Drain and set aside.
- Heat the oil in a wok. Add the potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from the pan and set aside.
- Tip the spring onions and bacon into the pan and stir and sizzle for 3-4 minutes or until the bacon gets crispy. Meanwhile, season the flour with paprika, a little salt and plenty of black pepper, then use to coat the liver.
- Stir the liver into the pan and cook for 2-3 minutes. Toss in the potatoes and quickly reheat. Stir in the chopped parsley, remove everything from the pan and divide between 2 plates. Keep warm.
- Quickly pour the hot stock into the pan and scrape all the crispy bits up from the bottom. Bubble for 1-2 minutes, then pour around the liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.
Nutrition Facts : Calories 570 calories, Fat 32 grams fat, SaturatedFat 10 grams saturated fat, Carbohydrate 41 grams carbohydrates, Fiber 3 grams fiber, Protein 32 grams protein, Sodium 2.5 milligram of sodium
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
LIVER CASSEROLE
Another recipe from the Amish. (Local paper -- in a section called A Recipe From Mrs. Byler). I have not tried yet as I am the only one who eats liver here. I enjoy liver and will try this recipe one of these days. I do think I will try this with chicken livers (family will eat them). I will fry as usual then place the...
Provided by MaryAnn Miller
Categories Casseroles
Time 1h25m
Number Of Ingredients 9
Steps:
- 1. Brown liver in oil. Remove.
- 2. In the same pan brown onions, carrots and potatoes.
- 3. Place liver and vegetables in a large casserole. Add salt and pepper. Cover with tomatoes (including the juice) and water.
- 4. Bake for 1 hour @ 350 degrees. Cover for 45 minutes. Remove cover and continue baking for 15 minutes.
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