Beef Liver And Onions Recipes

BEEF LIVER AND ONIONS

Beef Liver and Onions image

I know that a lot of people don't care for liver and I have to admit we go through spurts on having it. But when we do, this is our favorite recipe.

Provided by lazyme

Categories Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 8

Ingredients

1 1/2 lbs liver
1/4 cup flour
3 slices bacon, halved
1/2 cup onion, sliced
1/2 cup beef broth
1/4 cup water
1/8 teaspoon pepper
1/8 teaspoon tarragon

Steps:

Coat liver with flour; set aside.
Brown bacon; drain on paper towels.
Brown onions in drippings.
Brown liver quickly in same skillet, about 1 minute on each side.
Drain fat.
Combine broth, water, liver, pepper and tarragon.
Cover and simmer 20 minutes until liver is fork tender.
Uncover; top with bacon.
Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.

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

Ingredients

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

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