Calf Liver And Onions In Creamy Mushroom Sauce Recipes

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE

Steps:

• Fry bacon until crisp. Drain on paper towels and reserve.
• Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
• Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
• Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
• Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

CALF LIVER AND ONIONS IN CREAMY MUSHROOM SAUCE

Steps:

• In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
• In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
• Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
• Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
• Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!

SPECIAL CALF LIVER WITH ONIONS, MUSHROOMS & SOUR CREAM

Steps:

• Season liver with salt and cayenne.
• Preheat frypan.
• Melt butter and saute onions until tender.
• Add liver and brown on all sides.
• Add mushrooms with liquid.
• Reduce heat, simmer covered for 8 to 10 minutes.
• Stir in sour cream and continue cooking for an additional 8 to 10 minutes.
• Stir in Worcestershire sauce.

CREAMY LIVER AND MUSHROOM GRAVY

Steps:

• Rinse liver thoroughly and pat dry. Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs. This will remove any bitter flavor from the liver.
• Drain the milk off the liver and discard the milk.
• Cut the liver into 1 inch cubes.
• Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside. Do not overcook. Remove liver from pan and set aside.
• Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through. Remove and set aside with the liver.
• Melt butter. Add the flour and stir to form a roux. Cook 1-2 minutes. Add broth and milk slowly. Cook over medium-high heat until sauce begins to thicken.
• Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
• Return the liver, mushrooms, and onions to pans and heat through.
• Salt and pepper to taste.

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!

CALVES LIVER AND ONIONS

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.

SAUTEED CALF'S LIVER

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.

BAKED CALF LIVER AND ONIONS WITH GRAVY

Steps:

• Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
• Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
• Cover with remaining soup mixture.
• Cover dish with foil and bake at 350 for 1-1/2 hour.
• Serve with mashed potatoes.

LIVER WITH WILD MUSHROOMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it's melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
• When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
• While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
• Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
• When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.