Liver And Onions Perfect Every Time Recipes

Steps:

• In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
• Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
• Heat remaining butter in a medium skillet over medium heat
• Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.

Steps:

• 1. Coat liver with flour; set aside.
• 2. Brown bacon; drain on paper towels.
• 3. Brown onions in drippings.
• 4. Brown liver quickly in same skillet, about 1 minute on each side.
• 5. Drain fat.
• 6. Combine broth, liver, pepper and tarragon.
• 7. Cover and simmer 20 minutes until liver is fork tender.
• 8. Uncover; top with bacon.
• 9. Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.

Steps:

• 1. First off rinse liver in cold water. Put in bowl,pour enough milk in to cover the liver. Let soak at least 2 hrs. More if you have time
• 2. Put flour in a pan big enough to dredge the liver in. Add the salt and Pepper, garlic and powdered garlic bread seasoning to the flour mix well so that it is evenly mixed.
• 3. Slice onion, put butter in skillet on medium heat. When warm put onions in and stir often,when start to turn light brown then add sugar. Keep stirring often until medium brown. Set aside.
• 4. Warm butter in skillet med/high. Dredge liver in flour mix, pushing down to make sure it is completely covered. Add to warmed pan. Cook until golden brown.Just lift edge of liver to see if browned. When it is turn over and do same to other side. DO NOT OVER COOK...golden is the key word here.
• 5. As second side of liver is browning, turn onion on to warm. Top liver with the caramelized onions and serve !

Steps:

• Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
• Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)

Steps:

• In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
• Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.