CALF LIVER, APPLES AND ONIONS
I love liver, but my kids do not. I have to come with different ways to get them to eat it. This is only way they will eat it. It does have a little different taste, but I think the apples and onions compliment the liver very nice.
Provided by mommyoffour
Categories Beef Organ Meats
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Saute onion and apple sliced in 4 T. butter until limp.
- Remove and set aside.
- Dust liver in flour.
- Season to taste.
- Brown in remaining 4 T. butter for 4 minutes on each side.
- Remove and set aside.
- Add wine and apple cider.
- Reduce to half.
- Add flour to water and beef base.
- Mix well.
- Add onions and apples.
- Heat thoroughly.
- Add liver and heat untilmeat is heated through.
- Serve immediately.
Nutrition Facts : Calories 468.1, Fat 28.6, SaturatedFat 16.4, Cholesterol 438.4, Sodium 258.4, Carbohydrate 18.9, Fiber 1.9, Sugar 7.7, Protein 23.7
CALF'S LIVER WITH APPLES AND ONIONS
Steps:
- In a large skillet cook the bacon over moderate heat until it is crisp, transfer it to paper towels to drain, and pour off all but 2 tablespoons of the fat. To the fat remaining in the skillet add 2 tablespoons of the butter and cook the onions in the fat over moderate heat, stirring occasionally, until they are softened and light golden. Add the apples, cored and cut into eighths, and cook the mixture until the apples are light golden. Add the vinegar, the sugar, and the wine, bring the mixture to a boil, and boil it for 3 minutes, or until it is thickened. Transfer the mixture to a heated platter.
- In the skillet, cleaned, heat the remaining 2 tablespoons butter over high heat until the foam subsides and in it sauté the liver, patted dry, turning it, for 3 to 4 minutes, or until it is browned and slightly pink within. Arrange the liver over the apple mixture, sprinkle the bacon, crumbled, and the chopped parsley over it, and garnish the platter with the parsley sprigs and the lemon wedges.
BAKED CALF LIVER AND ONIONS WITH GRAVY
I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.
Provided by Burgs country kitch
Categories Beef Organ Meats
Time 1h50m
Yield 4-8 serving(s)
Number Of Ingredients 4
Steps:
- Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
- Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
- Cover with remaining soup mixture.
- Cover dish with foil and bake at 350 for 1-1/2 hour.
- Serve with mashed potatoes.
Nutrition Facts : Calories 65.6, Fat 1.6, SaturatedFat 0.3, Sodium 646.1, Carbohydrate 11, Fiber 1.5, Sugar 4.6, Protein 3.2
CALVES LIVER AND ONIONS
I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!
Provided by MizzNezz
Categories Beef Organ Meats
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Cut liver in small serving size pieces.
- Salt and pepper pieces.
- In a 12 inch skillet heat vegetable oil.
- Make sure it is good and hot (I use medium high).
- Lightly roll pieces in flour.
- Saute in hot oil till brown on one side, turn and brown the other side.
- About 4 minutes per side.
- Remove from skillet and keep warm.
- Add onions to skillet and fry about 5 minutes till crisp tender.
- Put onions over liver and serve.
CALF LIVER AND ONIONS LOUISIANA-STYLE
I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.
Provided by SheCooksToConquer
Categories Beef Organ Meats
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
- Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
- In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
- Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
- Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
- Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.
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