Barbecued Beef Liver Recipes

Steps:

• Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
• In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
• Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

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!

Steps:

• 1. These are the only 2 spices I needed for this dish.
• 2. Season Beef liver on both sides with steak seasoning and granulated garlic.
• 3. Next dredge liver in flour and be sure to cover both sides completely.
• 4. Now heat the olive oil in a large skillet till very hot, then carefully add each liver slice to pan, I had 4 slices in 2 pounds.
• 5. Brown on both sides, then remove from skillet to a large platter, need not be fully cooked when removed from skillet, just browned on both sides. Repeat until all the liver has been browned.
• 6. Slice onions as desired and add additional olive oil if needed so onions can cook. Cook for about 5 minutes. Stir in skillet to prevent burning.
• 7. Now add in the browned pieces of beef liver. Cover with a lid, add about 1/4 cup of water, reduce heat to low and allow onions to continue cooking and liver to steam for about 7 or 8 minutes or as desired.
• 8. Remove from skillet, top with the grilled onions, and add the chopped green onions, then serve with rice or mashed potatoes as desired.

Steps:

• Combine catsup, mustard, soy sauce, oil and honey.
• Arrange liver on broiler pan; brush with sauce. Broil 3 to 4 minutes.
• Turn, brush with sauce and broil 3 to 4 minutes longer or until done. Serves 4 to 5.