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
CHINESE STYLE LIVER & ONIONS
I found Beef liver on sale & wanted to make something different from the usual Liver & onions. I came across the basic recipe in one of my Better Homes & Garden Meat Stretcher cookbooks, & added quite a few extra ingredients that were not included in the original recipe. The results was a very tasty crunchy, colorful &...
Provided by Rose Mary Mogan
Categories Beef
Time 55m
Number Of Ingredients 13
Steps:
- 1. Combine onion, minced garlic, sherry, ginger, & corn Starch in a large bowl. These are most of the main ingredients for the recipe.
- 2. Remove muscle tissue and any gristle & fatty parts from liver. Then cut into small pieces about 1/4 inch strips or as desired. Season beef liver with granulated garlic then Toss beef liver into bowl with onions mixture.
- 3. Toss till coated on all sides.
- 4. Heat oil in large skillet, I used a 16 inch size. When oil is hot, add in the beef liver mixture, & cook until liver is no longer pink. Stirring often until cooked through.
- 5. Now add in the drained mushrooms and bamboo shoots or water chestnuts. Stir to blend into liver mixture. until completely heated through. Add the reserved liquid if more gravy is desired. Allow to cook an additional 5-9 minutes until gravy thickens.
- 6. Now add in 3 tablespoons of Low sodium soy sauce. Stir till blended together.
- 7. Serve while still hot over cooked rice, and garnish with reserved chopped green onions if desired. May need more soy sauce.
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
BEEF LIVER CHINESE STYLE
From the HARROWSMITH COOKBOOK with thanks to a Ms. C. Suche of Winnipeg, Manitoba, Canada, who suggests serving this unusual and tasty liver-dish on a bed of stir-fried beansprouts.
Provided by Gerry sans Sanddunes
Categories Beef Organ Meats
Time 30m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Combine soy, honey, sugar, vinegar, ginger, garlic and peppercorns.
- Pour over liver and let sit and for at least 2 hours (but preferably overnight), stirring occasionally.
- Remove liver from marinade, shaking off the peppercorns.
- Strain marinade and dispose of solids.
- Combine strained marinade with cornstarch and stock and then set aside.
- Heat oil and saute onions and mushrooms until limp.
- Add onions and mushrooms to marinade.
- Saute liver until lightly coloured.
- Pour marinade-onion mixture into pan and cook until thickened, stirring constantly.
- Serve.
Nutrition Facts : Calories 1389.9, Fat 44, SaturatedFat 12, Cholesterol 2201.8, Sodium 2159, Carbohydrate 70.7, Fiber 4.2, Sugar 23.2, Protein 171.8
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