CALVES LIVER AND ONIONS
I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!
Provided by MizzNezz
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut liver in small serving size pieces.
- Salt and pepper pieces.
- In a 12 inch skillet heat vegetable oil.
- Make sure it is good and hot (I use medium high).
- Lightly roll pieces in flour.
- Saute in hot oil till brown on one side, turn and brown the other side.
- About 4 minutes per side.
- Remove from skillet and keep warm.
- Add onions to skillet and fry about 5 minutes till crisp tender.
- Put onions over liver and serve.
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
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
LIVER AND ONIONS CAFETERIA STYLE
The reason that I call this recipe cafeteria style is because it mimics the famous liver and onions at a well-known buffet-style cafeteria chain in the south. This recipe is simple, relatively quick, and most of all, yummy! Happy eating!
Provided by cairoman
Categories Beef Liver
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 425 (375 if convection oven).
- Cover a large baking sheet with foil. Spread the cooking oil to cover the bottom of pan.
- Sprinkle the liver with salt and pepper. Mix the paprika into the flour. Dredge the liver slices thoroughly in the flour mixture. Layer the flour-coated slices on the baking sheet, being careful not to overlap the slices. Drizzle some oil over the tops of the liver until no flour is showing. You may have to gently press down with your fingers to make sure the oil and flour is incorporated.
- Bake in the preheated oven for 8-10 minutes, being careful not to overcook. Lightly salt the liver when removed from oven.
- In a large skillet, melt the half stick of butter. Slice the onions in 1/2 inch slices and cook over medium heat until soft almost caramelized.
- Serve the liver, covering with a generous helping of onions. Enjoy!
Nutrition Facts : Calories 1131, Fat 53.6, SaturatedFat 18.8, Cholesterol 1507.3, Sodium 508.7, Carbohydrate 45.3, Fiber 3, Sugar 3.5, Protein 112.2
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
- Drain liver and discard milk. Pat liver dry with paper towels.
- Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
- Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
- Divide liver among plates and top with onions.
LIVER AND ONIONS
If you remember liver and onions somewhere in your past and you were never too keen, its time to give it another go as this is another dish entirely !
Provided by AskCy
Categories Lamb/Sheep
Time 45m
Yield 2-3 serving(s)
Number Of Ingredients 13
Steps:
- In a medium to high heat, cook the onions until nice and golden (keep them moving so the don't burn).
- Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
- add the mustard seeds and fry off for a minute or so.
- Put the onions in a bowl and leave to one side.
- mix the flour, smoked paprika, salt and pepper together and coat the liver with it.
- In the hot pan add a little more olive oil and fry off the liver so it gets a nice colouring on it.
- add back the onions.
- stir together and then add the stockpot/cube.
- de-glaze the pan with the balsamic.
- top up with hot water.
- gently stir together and cook on a medium heat for about 5 minutes until the sauce thickens up nicely.
- Garnish with the onions/chives and serve with mash potatoes/chips/rice or even just chunky bread.
Nutrition Facts : Calories 401.6, Fat 9.8, SaturatedFat 3.2, Cholesterol 687.5, Sodium 187.2, Carbohydrate 23.7, Fiber 2.5, Sugar 5, Protein 52.8
LIVER AND ONIONS
Make and share this Liver and Onions recipe from Food.com.
Provided by Mandy ny
Categories Meat
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- In Large pan cook bacon, remove and set aside.Add oil to pan. Roll liver in flour. Place onions in pan of bacon grease. Put liver on top of onions. Cover and cook until done about 30 minutes. Serve bacon on the side.
Nutrition Facts : Calories 885, Fat 41.2, SaturatedFat 12.3, Cholesterol 662.2, Sodium 632.3, Carbohydrate 64.5, Fiber 2.7, Sugar 3.4, Protein 59.9
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