Beef Liver Creole Recipes

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CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

BEEF LIVER CREOLE



Beef Liver Creole image

Make and share this Beef Liver Creole recipe from Food.com.

Provided by Tonkcats

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef liver, skinned and deveined
1 stalk celery
1 medium onion
1 medium green pepper
1 garlic clove, crushed
1 (16 ounce) can stewed tomatoes
1 teaspoon sugar
1/4 cup water
1 dash hot sauce or 1 dash pepper

Steps:

  • Cut liver in strips, flour and fry in oil until done.
  • Remove liver from frying pan.
  • If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary).
  • When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.

Nutrition Facts : Calories 595.5, Fat 14.8, SaturatedFat 5, Cholesterol 1100, Sodium 557.5, Carbohydrate 28.7, Fiber 2.4, Sugar 7.4, Protein 83.2

BEEF LIVER CREOLE



Beef Liver Creole image

Provided by butter10

Time 29m

Yield 4

Number Of Ingredients 9

1 pound beef liver, skinned and deveined
1 stalk celery, chopped
1 medium onion, chopped
1 medium green bell pepper, chopped
1 clove garlic, crushed
1 can (16 ounce size) stewed tomatoes
1 teaspoon sugar
1/4 cup water
1 dash hot sauce or pepper

Steps:

  • Cut liver in strips, flour and fry in oil until done. Remove liver from frying pan. If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary). When done, add tomatoes, sugar, water, hot sauce and liver. Bring to boil and simmer until tender.

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