Liver And Onions Recipes

Steps:

• Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
• Combine the flour, pepper and salt, mix well.
• Coat the liver thoroughly in the flour mixture.
• Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
• When all done, reheat the onions in remaining butter.
• Serve the onions on top of the liver.

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:

• Place enough flour in a large bowl to coat the liver. Add salt and pepper.
• Slice liver and dredge in seasoned flour.
• Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
• Place sliced onions in the skillet with the liver.
• Pour beef broth on top of liver and onions.
• Cover and simmer on low until onions are tender and broth forms a nice gravy.

Steps:

• In Large pan cook bacon, remove and set aside.Add oil to pan. Roll liver in flour. Place onions in pan of bacon grease. Put liver on top of onions. Cover and cook until done about 30 minutes. Serve bacon on the side.

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:

• In a medium to high heat, cook the onions until nice and golden (keep them moving so the don't burn).
• Add the chopped garlic and stir in, keep on cooking so you get a darker colour on the onions.
• add the mustard seeds and fry off for a minute or so.
• Put the onions in a bowl and leave to one side.
• mix the flour, smoked paprika, salt and pepper together and coat the liver with it.
• In the hot pan add a little more olive oil and fry off the liver so it gets a nice colouring on it.
• add back the onions.
• stir together and then add the stockpot/cube.
• de-glaze the pan with the balsamic.
• top up with hot water.
• gently stir together and cook on a medium heat for about 5 minutes until the sauce thickens up nicely.
• Garnish with the onions/chives and serve with mash potatoes/chips/rice or even just chunky bread.

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:

• Heat oil in skillet. Season liver with and pepper. Coat both sides of liver with flour. When oil is heated, fry liver until browned on both sides. Remove liver, set aside.
• Add onions and peppers, saute until tender. Remove onion mixture.
• Combine water and cornstarch, stir to dissolve cornstarch, add to skillet. Bring to a boil, if the mixture becomes too thick, add more water to pan. Re-season water, if needed. Add kitchen bouquet to desired color.
• Add liver back to pan, put onion mixture on top of liver. Simmer for 20 minutes.

Steps:

• Melt 20g butter in frying pan on medium-high heat. When foaming add the onions and fry for 15-20 mins stirring occasionally until very soft and golden. Set aside on plate.
• Season livers add remaining butter and when it foams add livers to pan. Cook for 2-4 mins on each side until browned (a little pink on the inside is fine).
• Add sherry (or wine) to liver allow to bubble for 30 secs, add cooked onions and stock, bring to the boil, reduce heat and cook for couple of minutes until stock has reduced slightly. Serve immediately with lots soft mustard mash.