Beef Liver Onion And Celery Soup Recipes

BEEF LIVER ONION AND CELERY SOUP

Steps:

• Brown liver in a tablespoon of oil.
• Add sliced onions potaoes and soup.
• Salt and pepper to taste.
• Cover ansd steam for 30 - 45 minutes.

SIMPLY THE BEST BEEF LIVER AND ONION CASSEROLE

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.

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!

SKILLET BEEF AND CELERY

Steps:

• In a large skillet, heat 2 tablespoons of oil over medium heat. Slowly cook and stir onions and celery until golden brown; remove from heat and set aside.
• In the same skillet, heat the remaining 2 tablespoons of oil. Place beef slices in the skillet and heat until well browned. Stir in salt, pepper, soy sauce and water.
• Cover and simmer for 30 to 40 minutes. Return the onion and celery mixture to the skillet and simmer for another 10 minutes.
• In a small bowl, combine the water and cornstarch. Pour the mixture into skillet. Stirring constantly, heat until thickened.

LIVER WITH PEPPERS AND ONIONS

Steps:

• In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.