LUBY'S CAFETERIA BEEF LIVER AND ONIONS
This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.
Provided by Miss Annie
Categories Beef Organ Meats
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak liver in cold salted water for 15 to 20 minutes.
- In 10-inch skillet, melt butter over medium heat.
- Add onion and cook, stirring occasionally, until tender and lightly browned.
- Sprinkle with salt.
- Keep warm.
- In a shallow bowl, whisk together milk and eggs until well blended.
- Place bread crumbs in separate shallow bowl.
- Rinse liver under cool running water.
- Pat dry with paper towels.
- Dip into milk mixture, then into bread crumbs, coating evenly.
- Heat oil in large skillet over medium heat.
- Add liver and cook 2 to 3 minutes on each side or until cooked through.
- Top with onions.
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!
LIVER AND ONIONS CAFETERIA STYLE
The reason that I call this recipe cafeteria style is because it mimics the famous liver and onions at a well-known buffet-style cafeteria chain in the south. This recipe is simple, relatively quick, and most of all, yummy! Happy eating!
Provided by cairoman
Categories Beef Liver
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat your oven to 425 (375 if convection oven).
- Cover a large baking sheet with foil. Spread the cooking oil to cover the bottom of pan.
- Sprinkle the liver with salt and pepper. Mix the paprika into the flour. Dredge the liver slices thoroughly in the flour mixture. Layer the flour-coated slices on the baking sheet, being careful not to overlap the slices. Drizzle some oil over the tops of the liver until no flour is showing. You may have to gently press down with your fingers to make sure the oil and flour is incorporated.
- Bake in the preheated oven for 8-10 minutes, being careful not to overcook. Lightly salt the liver when removed from oven.
- In a large skillet, melt the half stick of butter. Slice the onions in 1/2 inch slices and cook over medium heat until soft almost caramelized.
- Serve the liver, covering with a generous helping of onions. Enjoy!
Nutrition Facts : Calories 1131, Fat 53.6, SaturatedFat 18.8, Cholesterol 1507.3, Sodium 508.7, Carbohydrate 45.3, Fiber 3, Sugar 3.5, Protein 112.2
LUBY'S LIVER AND ONIONS
Luby's has the best liver and onions around. Lightly dredged in seasoned flour and carefully cooked makes it tender and tasty.
Provided by Ms_Misty57
Categories Onions
Time 35m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Melt butter over medium heat in a large skillet and add sliced onions. Cook until tender.
- Mix the flour and seasoned salt together on plate, large bowl, or ziplock bag.
- Dredge each piece of liver in flour mix being sure to cover all of the liver. Coat all of the slices of liver.
- Remove the onions from the skillet and keep warm.
- Add 2 tablespoons butter and 2 tablespoons coconut or canola oil to skillet and turn heat up to medium high. I prefer coconut oil.
- Add dredged liver to skillet and cook on each side for 2-3 minutes. Don't overcrowd the skillet. It will take 3-4 batches to cook the liver. Move to a plate and keep warm between batches.
- Once all the liver is cooked, reheat the onions then place over the livers.
- You can cover with a brown, cream, beef, or mushroom gravy if you prefer.
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
CAFE-STYLE LIVER AND ONIONS
This is how old-time cafes used to serve this dish. Serve with butter noodles, mashed potatoes or steamed rice.
Provided by Mikekey *
Categories Beef
Time 30m
Number Of Ingredients 8
Steps:
- 1. Sprinkle liver with salt and pepper and dredge well in flour.
- 2. Melt 1/4 cup butter in a skillet over medium heat. Add onions and cook until tender and lightly browned. Sprinkle 2 tablespoons flour over onions and cook, stirring, for 1 minute. Add broth and cook, stirring constantly, until thickened and bubbly. Turm to low to keep warm.
- 3. In another skillet, melt 2 tablespoons butter and cook liver until it loses it's pink color and is lightly browned. DO NOT OVERCOOK unless you are making shoes. :)
- 4. Add liver to sauce and return to heat and simmer 10 minutes, covered, until sauce is hot.
- 5. Remove from heat and transfer liver to a platter. Stir sour cream into sauce and pour over liver. Serve.
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