How To Cook Liver Recipes

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.

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!

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.

LIVER AND ONIONS

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.

HOW TO COOK LIVER

Steps:

• Preheat the oven to 325 °F (163 °C) and grease a roasting pan. Coat the inside of the pan with cooking spray or rub olive oil to coat it. Set the pan aside. Greasing the pan will prevent the liver and onions from sticking to it.
• Cut 4 slices of bacon and fry them until they're just crunchy. Use a sharp knife to cut each slice of bacon into 3 short pieces. Put the bacon into a frying pan and turn the burner to medium. Stir and fry the bacon along with 1 tablespoon (14.8 ml) (14 g) of the butter until the bacon just starts to crisp up. Transfer the bacon to a paper towel-lined plate. The bacon will render its fat which will prevent it from sticking to the pan.
• Slice the onions into rings and sauté them for 5 to 7 minutes. Cut 2 large Vidalia onions or 1 large white onion into 1/4 in (6 mm) slices. Add them to the frying pan along with the remaining 3 tablespoons (42 g) of butter. Stir and cook the onions until they soften and become clear.
• Sprinkle the flour, salt, and pepper over the liver. Lay 1 pound (450 g) of sliced beef liver on a cutting board. Sprinkle 1 tablespoon (14.8 ml) (9 g) of all-purpose flour, 1/4 teaspoon (1 g) of salt, and 1/4 teaspoon (0.5 g) of ground black pepper evenly over the liver. Turn the liver over so the other side gets a little of the flour mixture.
• Arrange the liver slices, bacon, and onions in the roasting pan. Place the liver in the pan so they're in a single layer. Then scatter the crisped bacon evenly over the liver. Spoon the sautéed onions over the liver and pour the skillet drippings across the top. If you want additional seasoning, sprinkle more salt and pepper over the top.
• Cover and bake the liver and onions for 45 minutes. Put the lid on the roasting dish or cover it tightly with aluminum foil. Put the dish in the preheated oven and cook the meal for 45 minutes. The liver will be almost cooked and the onions will soften.
• Put sugar and soy sauce over the liver and bake it for 15 more minutes. Remove the pan from the oven and take off the lid. Scatter 1/4 cup (50 g) of brown sugar over the liver and pour 1 teaspoon (4.9 ml) of soy sauce on top.
• Bake the liver for 15 more minutes. Put the lid back on and return the pan to the oven so the liver finishes cooking. If you aren't sure if the liver is done, insert an instant-read meat thermometer into the thickest part of the a liver. The temperature should read 160 °F (71 °C).
• Rest the liver for 5 to 10 minutes before serving. Turn off the oven and remove the pan from the oven. Leave the liver to rest it finishes cooking. Then serve the liver and onion with mashed potatoes, crusty bread, creamed corn, or a green salad. Store leftover liver in an airtight container in the refrigerator for up to 3 or 4 days.

LIVER AND ONIONS

Steps:

• Melt 20g butter in frying pan on medium-high heat. When foaming add the onions and fry for 15-20 mins stirring occasionally until very soft and golden. Set aside on plate.
• Season livers add remaining butter and when it foams add livers to pan. Cook for 2-4 mins on each side until browned (a little pink on the inside is fine).
• Add sherry (or wine) to liver allow to bubble for 30 secs, add cooked onions and stock, bring to the boil, reduce heat and cook for couple of minutes until stock has reduced slightly. Serve immediately with lots soft mustard mash.