Beef Liver Creole Recipes

Steps:

• In a large glass baking dish, add liver and milk and let soak for 20 minutes.
• In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
• Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
• Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
• Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
• Combine all ingredients thoroughly.
• Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.

Steps:

• Cut liver in strips, flour and fry in oil until done.
• Remove liver from frying pan.
• If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary).
• When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.

Steps:

• Slice Bacon into small pieces and fry in frying pan, until brown but not entirely crisp.
• Mix the Flour, Salt and Pepper together.
• Coat the Liver in the Flour mixture and fry in the Bacon grease until cooked through. (If you soak the liver in Milk for up to 1 day, it cuts down on the "metallic taste" that many people aren't fond of).
• Slice the onions and the Mushrooms and place the Bacon back in the pan, fry until onions and mushrooms are cooked.
• Add Pepper, Beef OXO and 1 1/2 Cups of water to the pan and bring to a boil.
• Once boiling, add beef Bisto mixed with remaining water and boil until desired thickness.