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
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
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!
CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS
I love liver. This is an especially nice way to make it with lots of contrasts in flavours and textures. Serve with oven-roasted broccoli and cauliflower.
Provided by evelynathens
Categories Beef Organ Meats
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- In a small bowl let the raisins steep in the Marsala for 1 hour.
- In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
- Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
- Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
- In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
- In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
- Transfer liver with slotted spatula and keep warm, covered.
- Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
- Add the onions and salt and pepper to taste.
- Nap the liver with the sauce and sprinkle with pine nuts.
Nutrition Facts : Calories 519.6, Fat 29.6, SaturatedFat 11.1, Cholesterol 596.8, Sodium 366.9, Carbohydrate 21.1, Fiber 1.9, Sugar 9.5, Protein 36
LIVER WITH PEPPERS AND ONIONS
I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4-6 servings.
Number Of Ingredients 12
Steps:
- In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.
Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
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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