ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
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!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
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
CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE
Steps:
- Fry bacon until crisp. Drain on paper towels and reserve.
- Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
- Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
- Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
- Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.
SAUTEED CALF'S LIVER WITH ONIONS AND APPLES
Provided by Moira Hodgson
Categories dinner, one pot, main course
Time 1h
Yield 2 to 3 servings
Number Of Ingredients 10
Steps:
- Heat two tablespoons of olive oil in a large frying pan. Add onion and cook it slowly over low heat, uncovered, with garlic, thyme, rosemary, salt and pepper. The onion should take about 45 minutes to become tender and almost caramelized. Do not let it burn.
- Meanwhile, saute apples in butter until lightly brown. Set aside and keep warm.
- Remove the onion from frying pan and keep warm. Add remaining olive oil (a little more if necessary) and saute liver quickly on both sides (about three minutes altogether) in order for it to be pink. Add the wine and over high heat scrape up the cooking juices. Put liver onto a serving dish with onions and top with apple. Serve immediately.
Nutrition Facts : @context http, Calories 464, UnsaturatedFat 16 grams, Carbohydrate 27 grams, Fat 27 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 9 grams, Sodium 809 milligrams, Sugar 15 grams, TransFat 1 gram
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
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.
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.
SAUTEED CALVES LIVER WITH BACON, ONION AND MAYTAG BLUE CHEESE TART
Provided by Michael Symon : Food Network
Number Of Ingredients 13
Steps:
- Heat olive oil in medium skillet over medium high heat. Lightly flour liver and place in pan and sear for 5 seconds and flip. Add arugula and garlic and quickly saute Deglaze with balsamic vinegar and serve over onion tart, recipe follows.
- For the Tart: Render diced bacon until crispy. Add butter, onion, rosemary and cook until tender. Season with salt and pepper. Roll out dough and plate filling in middle and top with blue cheese. Fold over edges and bake in a preheated 500 degree oven until golden brown, approximately 10 to 12 minutes. Serve with calves liver.
SAUTEED CALF'S LIVER SMOTHERED WITH ONIONS
Provided by Matthew Reichel
Categories Beef Onion Sauté Fall Bon Appétit
Yield Makes 4 servings
Number Of Ingredients 8
Steps:
- Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
- Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
CALF'S LIVER WITH ONIONS
Here I have taken a Pakistani recipe for stir-fried liver made in the wok-like karhai and changed it just enough so Westerners, who like their liver softer and pinker than South Asians do, may enjoy it too. If you want the Pakistani recipe, after the liver has browned, cut it crossways into 1-inch squares and add these pieces to the onion sauce when it is ready. Continue to stir and cook on low heat until the liver is done to your satisfaction. Serve with rice and a salad or a green vegetable.
Yield serves 2
Number Of Ingredients 13
Steps:
- Lay the liver slices down flat and rub 1/4 teaspoon salt, the turmeric, and 1/8 teaspoon cayenne pepper on both sides. Cover and set aside for 30 minutes. (All the other ingredients may be prepared at this time.)
- Pour 1 tablespoon of the oil into a nonstick frying pan and set on medium-high heat. When hot, put in the liver slices. Cook the first side until browned, about 1 1/2-2 minutes. Turn the slices over and cook the second side the same way. If you want the slices a bit more done, lower heat to medium and cook both sides 30-60 seconds more. Remove to a serving dish and keep warm.
- Add the remaining 2 tablespoons oil to the frying pan, still set over medium-high heat. When hot, put in the cumin seeds. Ten seconds later, put in the onions. Stir a few times and lower heat to medium. Stir and fry the onions 6-8 minutes or until they have softened a bit and browned slightly on the edges. Add the garlic and stir a few times. Now put in the mustard, tomato, green chili, black pepper, lemon juice, and 1/4-1/3 teaspoon salt. Stir and cook for a minute. Pour this sauce on top of the liver slices and serve.
CALF'S LIVER WITH CARAMELIZED APPLES
Provided by Pierre Franey
Categories dinner, weekday, sauces and gravies, main course
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Sprinkle the liver with salt and pepper. Dredge the slices in flour and shake off excess. Set aside.
- Cut each apple into quarters. Cut away and discard the core and skin of each quarter. Cut quarters into thin slices. There should be about 5 cups.
- Heat one tablespoon of the butter in a skillet and add apple slices. Cook over relatively high heat, shaking skillet and stirring, about 5 minutes. Sprinkle with brown sugar and continue cooking, redistributing the apple pieces, about 5 minutes. When cooked, apples should be caramelized; very little liquid should be left in pan.
- Heat oil in a skillet large enough to hold the liver pieces in one layer.
- Add liver and cook over high heat about 1 1/2 minutes to each side or until nicely browned all over. Transfer pieces to hot serving dish and surround with apples.
- Add remaining 2 tablespoons butter and the shallots to the skillet in which the apples cooked. Cook briefly, stirring, and add vinegar. Bring to the boil and pour sauce over the liver. Sprinkle with parsley and serve.
Nutrition Facts : @context http, Calories 319, UnsaturatedFat 10 grams, Carbohydrate 31 grams, Fat 18 grams, Fiber 4 grams, Protein 9 grams, SaturatedFat 7 grams, Sodium 568 milligrams, Sugar 21 grams, TransFat 0 grams
CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
SAUTEED CALF'S LIVER WITH ONIONS AND CAPERS
Provided by Pierre Franey
Categories dinner, weekday, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat 1 tablespoon of the olive oil in a nonstick skillet. Add the onions, salt and pepper. Cook over medium heat for about 4 minutes, stirring and tossing until lightly browned and tender. Drain and set aside.
- Blend the flour with salt and pepper and dredge the liver slices on all sides in the mixture. Shake off the excess.
- Heat the remaining 1 tablespoon of oil in a nonstick skillet large enough to hold the liver slices in one layer. Add the liver and cook over high heat on one side (2 minutes for thin slices; a minute longer for thicker slices). Turn the liver and cook 2 minutes more or according to taste. Transfer the liver to a heated platter.
- Add the butter to the skillet over medium-high heat. Add the capers and cook 1 minute, stirring. Add the cooked onions, stirring well with a wooden spatula. Add the vinegar and parsley. Blend well, swirling. Pour over the liver and serve immediately.
Nutrition Facts : @context http, Calories 321, UnsaturatedFat 9 grams, Carbohydrate 14 grams, Fat 18 grams, Fiber 1 gram, Protein 24 grams, SaturatedFat 6 grams, Sodium 477 milligrams, Sugar 2 grams, TransFat 0 grams
LIVER WITH APPLE AND ONION
This recipe is from the Gluten-Free Homemaker. This recipe is simple and very tasty. The liver is tender and the hint of apple flavor ,makes this recipe a little different than others you have eaten. Give it a try and you will see what I mean! This recipe has a little tweaking by me- tweak as you like, too!
Provided by Pat Duran
Categories Other Main Dishes
Time 15m
Number Of Ingredients 5
Steps:
- 1. In a large skillet, fry the bacon until crisp. Remove to a paper towel lined plate to drain. Break into pieces.
- 2. Drain most of the bacon grease, leaving enough to sauté the onions. Add more as needed for the apples and liver in the remaining steps.
- 3. Add onion slices to the skillet and sauté until tender. Add the apple chunks to the skillet and sauté just until heated through. Remove the onions and apples to a dish.
- 4. Slice the liver into thin slices or pieces.Sprinkle with onion and garlic pepper. Add to the skillet and quickly stir fry on medium-high heat. Remove from heat. Return the onions, apples and bacon pieces to the skillet. Toss to combine. Pour into serving dish .Serve with a tossed salad, and hot butter crumb noodles or mashed potatoes.
- 5. Note: Chopped celery, mushrooms and/or bell peppers may be sautéed with the onions if desired; and make a brown gravy with the residue left in the skillet.
SAUTEED CALF'S LIVER
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Beef Recipes
Number Of Ingredients 8
Steps:
- Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
- In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
- Drain liver and discard milk. Pat liver dry with paper towels.
- Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
- Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
- Divide liver among plates and top with onions.
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