Liver With Peppers And Onions Recipes

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SAUTEED BEEF LIVER WITH ONIONS & PEPPERS



Sauteed Beef Liver With Onions & Peppers image

The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside).

Provided by MMers

Categories     Beef Organ Meats

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 8

1/4 cup canola oil
2 onions, sliced
1 red pepper, sliced
1 lb beef liver or 1 lb calf liver
1/2 cup whole wheat flour
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

  • Remove all visible membranes from liver.
  • Slice liver into thin strips.
  • Set aside.
  • In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
  • Remove from pan and keep warm.
  • Combine flour and herbs.
  • Dredge liver in flour mixture.
  • Heat remaining oil in same frying pan on medium-high.
  • Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
  • DO NOT OVERCOOK.
  • Add cooked vegetables to pan.
  • Stir to combine.
  • Serve immediately.

SAUTEED ONIONS AND PEPPERS



Sauteed Onions and Peppers image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 8 servings

Number Of Ingredients 10

6 large yellow onions
1/4 cup olive oil
2 red bell peppers, julienned
2 yellow bell peppers, julienned
2 cloves garlic, minced
1/4 cup sherry vinegar
1 tablespoon tomato puree
1/2 teaspoon red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Cut the onions in half, and then slice them into 1/8-inch-thick half-rounds. (You will have about 10 cups of onions.)
  • Heat the olive oil in a large saute pan over medium heat. Add the onions and saute for 15 to 20 minutes. Add the peppers, garlic, vinegar, tomato puree, pepper flakes, salt and pepper and continue cooking an additional 10 minutes.

LIVER WITH PEPPERS AND ONIONS



Liver with Peppers and Onions image

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

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound liver, cut into bite-size pieces
1 large onion, thinly sliced into rings
1 medium green pepper, cut into 1-inch pieces
1 sweet red pepper, cut into 1-inch pieces
4 tablespoons canola oil, divided
1 tablespoon cornstarch
1 cup beef broth
2 tablespoons soy sauce
Cooked rice or noodles

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



Liver and Onions image

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

3 tablespoons butter
1 onion, diced
2 teaspoons white sugar
1 pound calves' livers
¼ cup all-purpose flour
1 tablespoon butter
salt and pepper to taste

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



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

CHICKEN LIVERS WITH ONIONS & GREEN PEPPERS



Chicken Livers With Onions & Green Peppers image

This is an easy recipe.Prepare the onions, peppers,livers. Refrigerate.Quick and easy to saute. I have also made this with sautéed green tomatoes and it was wonderful.

Provided by Montana Heart Song

Categories     One Dish Meal

Time 40m

Yield 8 serving(s)

Number Of Ingredients 14

1 lb chicken liver, rinsed, cut in half, dried
1 large sweet white onion, sliced in rounds
3 -4 green peppers, cored, seeded and cut in rounds
3 tablespoons olive oil
2 -3 tablespoons cornstarch
1 egg
1 tablespoon cold water
1/2 cup white flour
1 teaspoon salt
1/2 teaspoon white pepper
1 (6 ounce) can tomato sauce
1/4 teaspoon sugar (optional)
1/8 teaspoon chili pepper
3 -4 drops Tabasco sauce (optional)

Steps:

  • In large deep skillet, add olive oil and preheat to medium heat.
  • Toss in the green pepper and sweet onion, saute quickly. Lift out on toweled plate. Pat towels on top to remove oil.
  • In medium bowl, beat egg until frothy and cold water.
  • Place flour in a flat pan with the salt and pepper.
  • Put cornstarch in a ziplock bag, a little at a time, add a few dry chicken livers and shake shake shake. Remove the livers from the bag. and coat in the egg mixture then in flour mixture and place in a heated pan.
  • Do this until all chicken livers are coated and placed in the pan. Sprinkle with salt and pepper.
  • Sauté until golden, turning over once or twice. Place on a heat proof plate, cover and keep warm in 250°F oven.
  • Return the sautéed green peppers and onions to the pan and add tomato sauce,sugar if desired, sprinkle with chili pepper and Tabasco if desired.
  • Stir around until simmering.
  • Serve with hot buttered noodles or rice.
  • In a large deep serving platter, spoon noodles around the edges, then the peppers and onions and then place the livers on top.

Nutrition Facts : Calories 180.1, Fat 8.7, SaturatedFat 1.8, Cholesterol 222.7, Sodium 454.5, Carbohydrate 13.5, Fiber 1.6, Sugar 2.9, Protein 12.1

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Top Asked Questions

How to cook liver and onions in a pan?
In bowl, soak liver in milk for 10 minutes. Meanwhile, in large nonstick skillet, heat 1 tbsp (15 mL) of the oil over medium-high heat; cook onions, red peppers, garlic, 1/4 tsp (1 mL) each of the salt and pepper and basil until onions are light golden, about 10 minutes. Transfer to bowl; stir in vinegar.
How do you cook liver in a skillet?
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.
What is your favorite way to cook liver and chives?
Sauté the onion or chives in olive oil, add the liver and a few whole cloves of garlic, season and add spices, I add thyme, oregano, pepper, and also a teaspoon of onion powder. Brown everything and add a little broth, a little, so that it finishes cooking and does not stick.
How do you make liver liver patties at home?
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.

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