Home Forums Forum Recipes Beef Recipes Liver and Onions Variations

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    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.


    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.


    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.


    Liver with Bacon and Onions

    8 slices bacon
    2 cups sliced onion
    12 ounces calves liver
    1/2 cup flour
    salt and pepper
    garlic powder
    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 3-4


    Thanks for this beautiful recipes.

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