Irish Lassies Liver And Onions Recipes

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LIVER & ONIONS IRISH LASSIE'S STYLE RECIPE - (4.4/5)



Liver & Onions Irish Lassie's Style Recipe - (4.4/5) image

Provided by á-10847

Number Of Ingredients 13

1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large sweet onions (such as Vidalia®), thinly sliced
1 1/2 tablespoons green bell pepper, finely chopped (optional)
1 1/2 tablespoons red bell pepper, finely chopped (optional)
1/2 cup fresh mushrooms, sliced (optional)
Salt and black pepper, to taste
1/4 cup butter
1 pound calf's liver, skinned, deveined, and sliced
1/4 cup all-purpose flour
2 cups cold water
2 teaspoons beef bouillon granules
1 tablespoon red wine

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half. Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

LIVER AND ONIONS



Liver and Onions image

I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.

Provided by Kayne

Categories     Beef Organ Meats

Time 30m

Yield 2 serving(s)

Number Of Ingredients 6

1 lb liver
4 tablespoons butter
1 large onion
1 cup flour
1/4 teaspoon pepper
1/4 teaspoon salt

Steps:

  • Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
  • Combine the flour, pepper and salt, mix well.
  • Coat the liver thoroughly in the flour mixture.
  • Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
  • When all done, reheat the onions in remaining butter.
  • Serve the onions on top of the liver.

Nutrition Facts : Calories 1541.8, Fat 52.8, SaturatedFat 24.6, Cholesterol 2261, Sodium 1049.8, Carbohydrate 86, Fiber 3, Sugar 3.4, Protein 170.4

IRISH LASSIE'S LIVER AND ONIONS



Irish Lassie's Liver and Onions image

Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob.

Provided by Brenda Kay Piper

Categories     Irish Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large sweet onions (such as Vidalia®), thinly sliced
1 ½ tablespoons finely chopped green bell pepper
1 ½ tablespoons finely chopped red bell pepper
½ cup sliced fresh mushrooms
salt and black pepper to taste
¼ cup butter
1 pound calf's liver, skinned, deveined, and sliced
¼ cup all-purpose flour
2 cups cold water
2 teaspoons beef bouillon granules
1 tablespoon red wine

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
  • Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 24.9 g, Cholesterol 300.2 mg, Fat 16.4 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 8.6 g, Sodium 367.6 mg, Sugar 7 g

IRISH LASSIE'S LIVER AND ONIONS



Irish Lassie's Liver and Onions image

Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob.

Provided by Brenda Kay Piper

Categories     Irish Recipes

Time 40m

Yield 4

Number Of Ingredients 13

1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large sweet onions (such as Vidalia®), thinly sliced
1 ½ tablespoons finely chopped green bell pepper
1 ½ tablespoons finely chopped red bell pepper
½ cup sliced fresh mushrooms
salt and black pepper to taste
¼ cup butter
1 pound calf's liver, skinned, deveined, and sliced
¼ cup all-purpose flour
2 cups cold water
2 teaspoons beef bouillon granules
1 tablespoon red wine

Steps:

  • Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
  • Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

Nutrition Facts : Calories 335.5 calories, Carbohydrate 24.9 g, Cholesterol 300.2 mg, Fat 16.4 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 8.6 g, Sodium 367.6 mg, Sugar 7 g

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