How To Cook Liver And Onions Recipes

LIVER AND ONIONS

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.

HOW TO COOK LIVER AND ONIONS

Steps:

• Discard the liver membranes if they haven't already been removed. Use your fingers to peel the thin, outer membrane off each liver. The membranes will come away easily. Try not to tear the liver as you remove the membranes. Liver is usually sold with the membranes already removed.
• Slice the livers into 1⁄2 in (1.3 cm) thick slices. Place 1 1/2 lb (680 g) of beef or chicken livers on a chopping board. Use a very sharp knife to slice the livers into strips. Be very careful when you use a knife to cut the liver thinly. Always make sure that you are using a sharp knife, as this is both safest and will make the best cuts.
• Cut 2 onions into thin 1⁄4 in (0.64 cm) slices. Place the onions on a chopping board and use a sharp knife to cut the ends off. Slice each onion in half and peel the skin off. Place the flat surface of each onion on the chopping board and carefully slice each half thinly.
• Combine the flour, salt, and black pepper. Pour ½ cup (64 g) of flour, 1 tsp (2.3 g) of freshly ground black pepper, and ½ tsp (2.5 g) of salt into a bowl. Use a fork or whisk to mix the ingredients thoroughly. Season the flour with more or less black pepper and salt depending on what you prefer.
• Dredge the liver slices in the flour. Place each slice of liver into the bowl with the flour, black pepper, and salt. Turn each slice over in the bowl to make sure that all of the sides are coated with the seasoned flour. Gently shake each slice of liver as you take it out from the bowl to remove the excess. A light flour coating is all that is necessary.

LIVER AND ONIONS

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.

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY

Steps:

• Liver.
• Defrost the liver and soak in cold water for about 5-10 minutes.
• Pad them dry and dash all slices with the salt and pepper.
• Coat the bottom of a large skillet with a generous amount of olive oil.
• Heat oil on high for about a minute and add liver.
• Cook 3minutes.
• Turn.
• Dash salt and pepper on other side.
• Cook 3minutes.
• Your Done.
• Onion.
• Cut into big slices.
• Coat bottom of pan with olive oil or butter if you want to be bad.
• (It's better with olive oil.) Heat oil about 1minute.
• Add onion.
• Dash with salt and pepper.
• Cook until brown on high or med high.
• Make sure to frequently stir onions and don't let them burn.
• Adjust temp if needed.
• Gravy.
• Cut onion into small pieces.
• Melt butter in pan and add onions.
• Cook them down on high for about 5min.
• Do not let burn.
• Stir in 4tbs of flour and stir.
• Add Broth and Water.
• Stir and stir some more.
• You Don't need to add salt becuase the broth has enough, but add pepper if you like.
• Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

LIVER AND ONIONS W/ GRAVY

Steps:

• Place enough flour in a large bowl to coat the liver. Add salt and pepper.
• Slice liver and dredge in seasoned flour.
• Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
• Place sliced onions in the skillet with the liver.
• Pour beef broth on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a nice gravy.

LIVER & BACON WITH ONION GRAVY

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)