BEEF LIVER AND ONIONS
Thin slices of beef liver are cooked in olive oil, then served with caramelized onions. Make sure not to overcook the liver! When cooked to medium-rare it's tender and sweet.
Provided by Vered DeLeeuw
Categories Main Course
Time 30m
Number Of Ingredients 7
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.
Nutrition Facts : ServingSize 0.25 recipe, Calories 225 kcal, Fat 11 g, SaturatedFat 2 g, Sodium 219 mg, Carbohydrate 7 g, Protein 23 g, Sugar 1 g
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
LIVER AND ONIONS RECIPE
Follow these step-by-step, photo illustrated instructions for our Liver and Onions Recipe complete with a printable recipe. I know, it's an acquired taste but, it's certainly worth giving this old southern favorite a try. It's quick and easy and goes great with rice or mashed potatoes.
Provided by Steve Gordon
Categories Main Dish
Time 30m
Number Of Ingredients 8
Steps:
- Place liver in a colander and drain.
- Carefully spread liver pieces out in a pan, set aside.
- Remove ends and skin from onion. Slice to desired thickness.
- Heat a skillet to medium heat and add 2 Tablespoons butter.
- Add sliced onions to the skillet.
- Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
- Remove onions from skillet, set aside.
- Set up a dredge station by placing flour in a dish or bowl.
- Sprinkle liver with Salt, Black Pepper and Paprika to taste.
- Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
- Add oil to skillet, let warm up for about 3 minutes.
- Place liver slices in skillet, brown the bottom for about 3-4 minutes.
- Flip liver slices over, let brown about 3 more minutes, do not over cook.
- You may cut a slice of the liver to test for doneness.
- Serve warm and Enjoy!
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
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
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
LIVER AND ONIONS
Liver and onions come together in this hearty dish that's ready in 25 minutes - perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
- Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.
Nutrition Facts : Calories 310, Carbohydrate 10 g, Cholesterol 325 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g
EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY
Make and share this Easy and Good Beef Liver and Onions and Gravy recipe from Food.com.
Provided by AndreaW
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Liver.
- Defrost the liver and soak in cold water for about 5-10 minutes.
- Pad them dry and dash all slices with the salt and pepper.
- Coat the bottom of a large skillet with a generous amount of olive oil.
- Heat oil on high for about a minute and add liver.
- Cook 3minutes.
- Turn.
- Dash salt and pepper on other side.
- Cook 3minutes.
- Your Done.
- Onion.
- Cut into big slices.
- Coat bottom of pan with olive oil or butter if you want to be bad.
- (It's better with olive oil.) Heat oil about 1minute.
- Add onion.
- Dash with salt and pepper.
- Cook until brown on high or med high.
- Make sure to frequently stir onions and don't let them burn.
- Adjust temp if needed.
- Gravy.
- Cut onion into small pieces.
- Melt butter in pan and add onions.
- Cook them down on high for about 5min.
- Do not let burn.
- Stir in 4tbs of flour and stir.
- Add Broth and Water.
- Stir and stir some more.
- You Don't need to add salt becuase the broth has enough, but add pepper if you like.
- Bring broth to a boil and let simmer about 20 minutes, stirring every so often.
LIVER AND ONIONS
Lashings of Luverly' Liver
Provided by paulkiely
Time 35m
Yield Serves 2
Number Of Ingredients 0
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.
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