Liver and Onions Variations
November 15, 2005 at 9:09 pm #2964
Liver and Onions Tweaked
1 lb. beef liver, cut about 1/2 inch
1 tbsp. salad oil
2 med. sized onions, sliced
1 garlic cloves, minced
2 tbsp. soy sauce
1 tsp. sugar
2 tsp. dry sherry
Dash of ground ginger
2 c. hot cooked rice
About 30 minutes before serving: 1. On cutting board, cut liver cross-wise into 1/2 inch strips. In 12 inch skillet over medium-high heat in hot salad oil, cook liver about 3 minutes or until light brown, stirring frequently. 2. Add onions and next 5 ingredients. Reduce heat to low; cover and simmer about 10 minutes or until onions are tender-crisp and liver is tender, stirring occasionally. Serve liver mixture with rice. Makes 4 servings.
July 27, 2008 at 1:53 pm #58659
Crumby Liver and Onions
2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil
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.July 27, 2008 at 1:54 pm #58660
Calf’s Liver wth Onion Marmalade
1/2 cup butter
2/3 cup snipped fresh chives
1/2 cup sliced white onion
1/2 cup sliced red onion
1/2 cup sliced leeks
3 large shallots, sliced
2 teasoons chopped garlic
1/4 cup Sherry
1/2 cup half and half
salt and pepper
2 pieces calf’s liver
Melt 1/4 cup butter in a cast iron skillet over medium heat. Add
chives, onions, leeks, shallots and garlic and cook until tender.
Add sherry and stir until no liquid remains. Increase heat to
high. Add half and half and boil until reduced, stirring constantly.
Season with salt and pepper. Remove and set aside.
Melt remaining butter over medium-high heat. Add liver and cook
to desired doneness.July 27, 2008 at 1:56 pm #58661
Liver with Bacon and Onions
8 slices bacon
2 cups sliced onion
12 ounces calves liver
1/2 cup flour
salt and pepper
1/3 cup beef stock or water
2 Tbsp catsup
Cut each bacon slice into four pieces. Cook bacon until crisp. Drain and
reserve bacon fat. Season flour with garlic powder, salt and pepper to
taste. Saute onions in some of the bacon fat until it turns golden. Set
onions aside. Cut liver into convenient sizes. Dredge liver in flour. Cook
liver in bacon fat over moderately high heat until the liver stiffens and
is nearly cooked through. The edges will be a little browned. Remove liver
as it is cooked to a platter and keep warm. Mix water and catsup. Pour
into pan and stir to loosen bits and drippings. Spread onions and bacon
over liver. Pour gravy over bacon, onions and liver and serve immediately.
Serves 3-4July 6, 2010 at 7:27 am #60658
Thanks for this beautiful recipes.
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