How To Cook Beef Liver Steaks With Onion Rings Guisadong Atay Ng Baka Recipes

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!

BEEF LIVER AND ONIONS

Steps:

• Arrange the liver slices on a cutting board or on a couple of large plates. Blot them dry with paper towels. Sprinkle them with salt, black pepper, garlic powder, and smoked paprika.
• Heat 1 tablespoon of olive oil in a large (12-inch) nonstick skillet over medium-high heat. Add the onions. Cook, stirring often, until golden-brown, about 7 minutes. If the pan gets too hot, lower the heat to medium.
• Remove the onions from the skillet with a slotted spoon. Place them on a plate and cover with foil to keep warm.
• Carefully wipe the skillet clean with paper towels (it will be hot). Add the remaining tablespoon of olive oil and lower the heat to medium. Add the liver slices, in two batches if needed.
• Cook the livers briefly, about 3 minutes per side. Don't overcook them or they'll become tough and grainy**. If there are a few thicker or misshapen slices or chunks, you can briefly cook them on the edges too. But first, remove the already-cooked thin slices to a plate.
• Arrange the cooked livers on a serving plate, top them with the sautéed onions, and serve.

CLASSIC BEEF LIVER & ONIONS

Steps:

• Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
• Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
• Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
• Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
• Serve liver and onions with Horseradish Balsamic Sauce.

HOW TO COOK BEEF LIVER STEAKS WITH ONION RINGS (GUISADONG ATAY NG BAKA)

Steps:

• Marinate liver slices in soy sauce, salt, MSG and calamansi juice for at least half an hour.
• Saute onions for 4 to 5 minutes in medium fire then transfer to a serving dish.
• Drain the liver and save the marinade for later use.
• Then on the skillet where you sauteed the onions, fry the liver on both sides until brown but don't overcook so it won't become too tough.
• Then transfer the liver on the serving dish where you put the onions and put the onions on top.
• Then pour the marinade in the skillet and simmer for a few minutes.
• Season with salt and pepper then pour over liver and onions. Serve hot.

SMOTHERED BEEF LIVER

Steps:

• Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
• In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
• Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

BEEF LIVER AND ONIONS

Steps:

• Coat liver with flour; set aside.
• Brown bacon; drain on paper towels.
• Brown onions in drippings.
• Brown liver quickly in same skillet, about 1 minute on each side.
• Drain fat.
• Combine broth, water, liver, pepper and tarragon.
• Cover and simmer 20 minutes until liver is fork tender.
• Uncover; top with bacon.
• Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.

BEEF LIVER AND ONIONS MARINATED

Steps:

• Mix together brown sugar, ketchup, mustard, teriyaki sauce, worcestershire sauce, and water.
• Slice liver into strips. Marinate for 1 hour in sauce.
• Slice onion into thin rings. Saute onions in oil. Add marinated liver. Brown. Simmer for 15 minutes or until done.