Braised Beef Liver And Onions Recipes

BRAISED BEEF LIVER & ONIONS

Braised Beef Liver & Onions image

This recipe takes awhile (marinating) but is sooo good. Serve with parsley, whipped potatoes and your favorite green vegetable.

Provided by Firebyrd

Categories Main Dish

Time 1h5m

Yield 4

Number Of Ingredients 10

Ingredients

1 pound beef liver
1 cup milk
3 tablespoons flour
1/2 teaspoon salt
4 tablespoons oil or bacon grease
1 onion
2 cups beef broth
2 tablespoons lemon juice
1 tablespoon sugar
1/4 cup sour cream

Steps:

Cut liver into 1 in strips. Soak in milk for one hour. Remove from milk and dredge in flour/salt mixture. Saute in hot oil until browned on all sides. Remove and set aside. Brown onions in same pan. Remove onions and set aside on top of liver. Add beef broth, lemon juice and sugar to hot pan and deglaze. Place liver and onion back into pan and cook for 5 minutes. Turn off heat and add sour cream.

Nutrition Facts : Calories 254 calories, Fat 7.65416930226739 g, Carbohydrate 18.0717022601988 g, Cholesterol 322.251004383797 mg, Fiber 0.674802099909015 g, Protein 27.0192516348676 g, SaturatedFat 3.48152702392455 g, ServingSize 1 1 Serving (285g), Sodium 308.352100685093 mg, Sugar 17.3969001602898 g, TransFat 1.96367975612899 g

ABSOLUTE BEST LIVER AND ONIONS

Absolute Best Liver and Onions image

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

Ingredients

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

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

RICH BRAISED BEEF WITH MELTING ONIONS

Rich braised beef with melting onions image

Spoil your family with meltingly tender braised beef, that won't break the bank

Provided by Sara Buenfeld

Categories Dinner, Main course

Time 2h35m

Yield Serves 4

Number Of Ingredients 10

Ingredients

4 thick generous slices beef shin, about 700g/1lb 9oz
plain flour, for dusting
2 tbsp sunflower oil
3 medium onions, halved and thinly sliced
2 tsp caster sugar
6 garlic cloves, sliced
700ml beef stock (made with 2 cubes)
3 tbsp Worcestershire sauce
4 large flat mushrooms, thickly sliced
chopped parsley, to serve

Steps:

Dust the beef in flour, then set aside. Heat the oil in a large pan. Add the onions and fry for 5 mins. Add the sugar and cook for 5-10 mins, stirring frequently, until the onions are caramelised. Stir in the garlic for the final few mins.
Pour in the stock and stir in the Worcestershire sauce. Add the beef and mushrooms, then season, adding plenty of black pepper. Cover and cook gently for 2 hrs until the meat is tender. Can be chilled for up to 3 days. To freeze, cool and store in freezer bags. Thaw and reheat in a pan. Serve scattered with parsley.

Nutrition Facts : Calories 364 calories, Fat 16 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 8 grams sugar, Fiber 2 grams fiber, Protein 44 grams protein, Sodium 1.03 milligram of sodium

BRAISED BEEF AND ONIONS

Braised Beef and Onions image

Categories Beef Onion Braise Quick & Easy Low/No Sugar Wheat/Gluten-Free Meat Fall Winter Gourmet

Yield Makes 8 servings

Number Of Ingredients 7

Ingredients

2 (2-lb) well-marbled boneless beef chuck pot roasts (1 1/2 inches thick)
2 teaspoons ground allspice
1 1/2 lb onions, halved lengthwise, then thinly sliced lengthwise (6 cups)
6 large garlic cloves, finely chopped
2 tablespoons finely chopped fresh flat-leaf parsley
Special Equipment
heavy-duty foil

Steps:

Put oven rack in middle position and preheat oven to 400°F.
Pat meat dry. Stir together allspice, 2 teaspoons salt, and 1 teaspoon pepper in a small bowl and rub all over meat.
Spread half of onions and half of garlic in a 13- by 9-inch roasting pan and arrange meat on top. Spread remaining onions and garlic over meat. Tightly cover pan with foil and roast, turning meat over after 1 hour, until meat is very tender, about 2 1/2 hours total.
Skim fat from pan juices. Slice meat across the grain and sprinkle with parsley. Serve with onions and pan juices.