LUBY'S CAFETERIA BEEF LIVER AND ONIONS
This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.
Provided by Miss Annie
Categories Beef Organ Meats
Time 40m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Soak liver in cold salted water for 15 to 20 minutes.
- In 10-inch skillet, melt butter over medium heat.
- Add onion and cook, stirring occasionally, until tender and lightly browned.
- Sprinkle with salt.
- Keep warm.
- In a shallow bowl, whisk together milk and eggs until well blended.
- Place bread crumbs in separate shallow bowl.
- Rinse liver under cool running water.
- Pat dry with paper towels.
- Dip into milk mixture, then into bread crumbs, coating evenly.
- Heat oil in large skillet over medium heat.
- Add liver and cook 2 to 3 minutes on each side or until cooked through.
- Top with onions.
BEEF LIVER AND ONIONS
I know that a lot of people don't care for liver and I have to admit we go through spurts on having it. But when we do, this is our favorite recipe.
Provided by lazyme
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat liver with flour; set aside.
- Brown bacon; drain on paper towels.
- Brown onions in drippings.
- Brown liver quickly in same skillet, about 1 minute on each side.
- Drain fat.
- Combine broth, water, liver, pepper and tarragon.
- Cover and simmer 20 minutes until liver is fork tender.
- Uncover; top with bacon.
- Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.
KITTENCAL'S BEEF LIVER AND ONIONS
Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)
Provided by Kittencalrecipezazz
Categories Beef Organ Meats
Time 2h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
- Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
- Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
- In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
- Drain the liver over a strainer (make sure to drain well).
- Coat each piece of liver in the flour mixture then place on a plate.
- Heat 2-3 tablespoons oil in skillet over medium-high heat.
- Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
- Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
- Serve the onions with the liver.
- Delicious!
Nutrition Facts : Calories 1444.2, Fat 45.1, SaturatedFat 16.3, Cholesterol 2222.9, Sodium 634.1, Carbohydrate 80.4, Fiber 3.4, Sugar 7, Protein 169.2
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