Old Fashioned Liver And Onions Food

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!

OLD-FASHIONED LIVER AND ONIONS RECIPE

Steps:

• Slice the onions to no more than a quarter-inch thick.
• Heat two tablespoons of the butter and one tablespoon of the olive oil in a large sauté pan at medium-high heat.
• Once the butter is melted, add the onions, one teaspoon of the salt, and one-half a teaspoon of the pepper, and sauté until the onions have caramelized to a light brown color (around 8 minutes).
• Combine the flour, the rest of the salt, the rest of the pepper, and the dried sage in a bowl big enough to accommodate your liver slices.
• Dip both sides of each slice of liver into the seasoned flour, thoroughly coating each piece.
• Heat one tablespoon of the butter and another tablespoon of olive oil over medium-high heat.
• When the butter has melted and the oil is shimmering, add two slices of the liver and sauté for 1 1/2 to 2 minutes per side. Set aside and repeat with the other two slices of liver.
• With the pan still hot and the flame still set to medium-high, add the chicken stock or broth, the lemon juice, and the parsley to the pan, and stir to combine.
• Add the caramelized onions, and stir everything together to deglaze the pan.
• Divide onto four plates, and serve each with a lemon wedge, balsamic vinegar (if using) and a sprig of parsley.

CLASSIC LIVER AND ONIONS RECIPE

Steps:

• Melt the butter in a large skillet over medium-high heat. Add the sliced onions and cook them until they are softened, for about 5 minutes.
• Add the liver strips to the skillet and cook them for about 5 minutes per side, or until browned.
• Once everything is cooked through, add 1 tablespoon of the beef stock to the flour and mix together until it forms a paste.
• Add this mixture to the rest of the beef stock, then add it to the skillet and bring to a boil.
• Reduce the heat to low and simmer for 2-3 minutes, or until the sauce has thickened slightly.
• Serve immediately.

LIVER AND ONIONS

Steps:

• Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
• Combine the flour, pepper and salt, mix well.
• Coat the liver thoroughly in the flour mixture.
• Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
• When all done, reheat the onions in remaining butter.
• Serve the onions on top of the liver.

OLD -SCHOOL LIVER AND ONIONS

Steps:

• Heat oil in skillet. Season liver with and pepper. Coat both sides of liver with flour. When oil is heated, fry liver until browned on both sides. Remove liver, set aside.
• Add onions and peppers, saute until tender. Remove onion mixture.
• Combine water and cornstarch, stir to dissolve cornstarch, add to skillet. Bring to a boil, if the mixture becomes too thick, add more water to pan. Re-season water, if needed. Add kitchen bouquet to desired color.
• Add liver back to pan, put onion mixture on top of liver. Simmer for 20 minutes.

LIVER & BACON WITH ONION GRAVY

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)