Liver Bacon And Onions Recipes

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BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)



Beef or Pork Liver, With Bacon and Onions (For 2) image

A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.

Provided by Cindi M Bauer

Categories     Pork

Time 1h

Yield 2 serving(s)

Number Of Ingredients 6

6 slices bacon (use thin sliced bacon)
3 large onions, sliced thin
salt & pepper, to season the onions and liver
1/2 lb beef or 1/2 lb pork liver, sliced thin
1/2 cup flour
crisco butter flavor shortening

Steps:

  • In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
  • Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
  • To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
  • Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
  • In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
  • Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
  • Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
  • Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.

Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Steps:

  • In a large glass baking dish, add liver and milk and let soak for 20 minutes.
  • In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
  • Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
  • Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
  • Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
  • Combine all ingredients thoroughly.
  • Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

LIVER AND BACON WITH ONION GRAVY



Liver and bacon with onion gravy image

A good plate of liver and bacon has always been one of our favourite meals so we're dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.

Categories     Main

Time 20m

Yield 4

Number Of Ingredients 10

450g lambs' or calves' liver, sliced (thawed, if frozen)
4 tsp plain flour
20g butter
1 tsp sunflower oil
1 medium onion, fairly thinly sliced
2 rindless lean back bacon rashers (about 55g), each cut into 2cm wide strips
500ml beef stock, made with 1 stock cube
2 tsp tomato ketchup
flaked sea salt
freshly ground black pepper

Steps:

  • Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½-2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate. Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy. Put the liver back in the pan and heat it through in the onion gravy for 2-3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

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

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

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 BACON



Liver and Bacon image

This is the best way to make juicy and tender liver. Even the kids will enjoy this!!!

Provided by LADYBARBER01

Categories     World Cuisine Recipes     European     French

Time 35m

Yield 6

Number Of Ingredients 3

1 pound bacon
1 pound calves' liver, sliced
1 (5.5 ounce) package pork flavored seasoning coating mix (e.g. - SHAKE-N-BAKE)

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Transfer bacon to a plate, reserving a small amount of grease in the pan and the rest aside.
  • Pour seasoning coating mix into a large resealable plastic bag. Place calves' liver in bag one slice at a time; seal, and toss to coat.
  • Cook liver in bacon grease over medium high heat, turning occasionally to brown both sides. Depending on the size of your skillet you may need to work in batches and add more bacon grease. Liver is done when juices run clear. Return bacon to the skillet during the last 2 minutes of cooking to warm through. Serve hot with your favorite side dish.

Nutrition Facts : Calories 320.4 calories, Carbohydrate 20.8 g, Cholesterol 207.5 mg, Fat 15.2 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 1177.9 mg, Sugar 2.6 g

LIVER & BACON WITH ONION GRAVY



Liver & bacon with onion gravy image

A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato

Provided by Sara Buenfeld

Categories     Dinner, Main course

Time 30m

Number Of Ingredients 8

4 rashers smoked streaky bacon
2 tbsp plain flour, seasoned
pinch dried sage (optional)
6 slices lamb's livers (about 400g/14oz)
1 tbsp olive oil
1 onion, thinly sliced
300ml beef stock
2 tbsp ketchup

Steps:

  • Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
  • Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium

LIVER, BACON & ONIONS



Liver, bacon & onions image

Provided by Jamie Oliver

Categories     Meals for one     Pork     Bread

Time 15m

Yield 1

Number Of Ingredients 5

½ a red onion
2 sprigs of fresh sage
1 slice of sourdough bread, (50g)
1 rasher of smoked higher-welfare streaky bacon
125 g slice of higher-welfare calves' liver

Steps:

  • Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
  • Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
  • Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
  • Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
  • Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.

Nutrition Facts : Calories 362 calories, Fat 13.1 g fat, SaturatedFat 3 g saturated fat, Protein 29 g protein, Carbohydrate 32.2 g carbohydrate, Sugar 5.9 g sugar, Sodium 1.1 g salt, Fiber 2.5 g fibre

LIVER, BACON, AND ONIONS DOWN-HOME STYLE



Liver, Bacon, and Onions Down-Home Style image

Provided by Karen Vanersloot-Richards

Categories     Onion     Sauté     Quick & Easy     Meat     Bacon     Winter     Gourmet     Connecticut

Yield Serves 3 or 4

Number Of Ingredients 6

8 slices bacon (about 1/3 pound)
1 large onion, sliced (about 2 cups)
four 1/2-inch-thick slices calf's liver (each about 3 ounces)
1/2 cup all-purpose flour seasoned with 1 teaspoon freshly ground black pepper
1/4 cup water
1/2 cup ketchup

Steps:

  • In a large heavy skillet cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. Pour off half the fat from skillet into a small bowl and reserve. Add onion to skillet and cook over moderate heat, stirring, until golden. Transfer onion with a slotted spoon to a bowl.
  • Rinse and pat dry each piece of liver. Dredge liver in flour mixture, shaking off excess. Add reserved fat to skillet and heat over moderately high heat until hot but not smoking. Sauté liver in batches until crisp and browned, about 2 minutes on each side for medium. Transfer liver with a slotted spatula to a platter and add water and ketchup to skillet, stirring occasionally and scraping up bits. Simmer sauce, stirring constantly, 1 minute.
  • Serve liver with bacon, onion, and sauce.

FRIED LIVER AND BACON WITH FRIED ONIONS



Fried Liver and Bacon With Fried Onions image

Make and share this Fried Liver and Bacon With Fried Onions recipe from Food.com.

Provided by hectorthebat

Categories     Lamb/Sheep

Time 36m

Yield 1 serving(s)

Number Of Ingredients 9

4 ounces liver
milk
1 slice bacon
1 onion
little oil
knob butter
2 teaspoons gravy, granules
1 teaspoon water
1/2 cup water

Steps:

  • Put the pig's liver slices in a shallow dish, cover with a little milk, and leave to soak for 30-60 minutes. Lamb's liver does not need soaking. De-rind the bacon. Peel and slice the onion into rings. Dry the liver on kitchen paper. Heat the oil and butter in a frying pan over a moderate heat. Add the onion slices and fry for 3-4 minutes, stirring frequently, until soft. Push the onion to one side of the pan and stir occasionally while frying the bacon and liver.
  • Put the bacon and liver in the hot fat in the pan, and fry gently for 3-5 minutes, turning frequently, until cooked to taste - liver should be soft on the outside, not crispy. Remove the liver, bacon and onion from the pan and serve on a hot plate.
  • Either pour the meat juices from the pan over the liver and serve with crusty new bread; or make gravy with the juices and serve with boiled potatoes and a green vegetable. For the gravy; mix the gravy granules (or flour and gravy flavouring powder) into a smooth paste with the sherry, wine, or cold water. Add the half cup of vegetable water or cold water and mix well. Pour onto the meat juices in the pan, stirring well. Bring to the boil, stirring all the time until the gravy thickens. Pour over the liver and vegetables.

Nutrition Facts : Calories 248.3, Fat 8.2, SaturatedFat 2.8, Cholesterol 317.4, Sodium 345.8, Carbohydrate 17.1, Fiber 1.9, Sugar 4.7, Protein 25.6

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STEAK, LIVER & BACON RECIPE - EASY RECIPES
Ingredients. 1 lb Beef liver (sliced,deveined,skinned) 2 large Vidalia onions (or 1 large white onion) 4 slice Bacon. 1/4 cup Light brown sugar. 1 tsp Soy sauce. 1 Non-stick cooking spray. 1 Salt. 1 Ground black pepper.
From recipegoulash.cc


LIVER, BACON, AND ONIONS RECIPE - COOKEATSHARE
Place bacon in covered casserole dish. Microwave on HIGH for 4 min. Combine salt and flour. Dredge liver in flour; set aside. Drain all but 2 Tbsp. fat from casserole dish. Place liver in dish; cover with excess flour. Add in onions on top. Microwave on HIGH for 5 min. Reduce power to 50%, turn over and rearrange liver. Microwave 11-15 min or ...
From cookeatshare.com


LIVER & ONIONS (WITH BACON) RECIPE | WELLNESS MAMA
2013-04-16 Cook the bacon, saute the onions in grease, remove the onions, brown both sides of the liver that has been heavily flour coated, (I use some extra coconut oil for browning),pour about 2 c. of water in the skillet, put back in the onions and crumbled bacon, put the lid on turn heat down some, cook for about 40 to 50 minutes. The liquid will ...
From wellnessmama.com


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