OLD-FASHIONED LIVER AND ONIONS RECIPE
If you're already a fan of liver's earthy flavor, then this gently updated recipe for old-fashioned liver and onions promises to become a favorite.
Provided by Keith Kamikawa,Mashed Staff
Categories Main Course
Time 30m
Number Of Ingredients 12
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.
Nutrition Facts : Calories 587 calories, Carbohydrate 39 g carbohydrates, Cholesterol 599 mg cholesterol, Fat 31 g fat, Fiber 3 g fiber, Protein 39 g protein, SaturatedFat 11 g saturated fat, ServingSize 0 g, Sodium 792 mg, Sugar 4 g, TransFat 1 g
OLD -SCHOOL LIVER AND ONIONS
This is the way my mother taught me to do liver and onions. I enjoy this with rice and grits. You can make your gravy as thick or thin as you like. I like mine kind of thick to coat the rice or grits.
Provided by mightyro_cooking4u
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
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 AND ONIONS
Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!
Provided by Lola
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g
LIVER AND ONIONS W/ GRAVY
This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.
Provided by David04
Categories Beef Liver
Time 30m
Yield 4-5 serving(s)
Number Of Ingredients 7
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.
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
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