How do I cook Liver?

Answer 1

I love liver. I always fry it.
I fry a couple pieces of bacon first and then saute a a few rings of onion and when they are about 1/3 done I push them to the outside of the skillet so the liver will fit. You should dredge the liver in flour with some salt / pepper before you fry it that way it turns a nice shade of golden brown when it is done. Better to cook it low and slow so you don't burn it rather than on high and burn the outside and leave the inside not cooked. Don't cook it too long either or it will turn into shoe leather. When it is done it should be G.B.D. GBD= Golden Brown and Delicious.
If you are not sure if it is done give it a cut in the middle and see. You should see no pink.

Answer 2

Beef Liver with Onion Gravy

1 envelope of dried Lipton onion soup mix
1 cup of flour (for flouring liver)
4 to 5 slices of liver
salt and pepper to taste
2 tablespoon oil
I soak my liver in a little lemon juice and water before hand takes some of the bad taste out
Coat liver in flour and sear in a skillet with oil, browning on both sides quickly. Add onion soup mix and enough water to cover liver and cook until tender. Remove liver from pan and make gravy, return liver to pan to coat with gravy. Serve with boiled potatoes

Answer 3

I personally don't cook or eat liver.....

My mother used to - soak beef liver in milk.
(I'm told calf's liver is the best?) While it's soaking she would fry bacon with sliced onions.
She would reserve some of the drippings.
Then dip the liver in flour to coat and season it with pepper and fry in drippings. Then serve with bacon and onions. (She's Norwegian)

The recipes below are versions of cooking
liver from different countries:

Mufarraka - Middle Eastern
Liver Paté - Scandinavia
Liver with Sour Cream - Russian
Nira Reba - Japanese
http://www.westonaprice.org/foodfeatures/liver.html

Answer 4

I will assume you're talking about calf's liver, if not...correct me:


first, get the thinnest sliced liver you can.

lightly coat with flour

heat some butter in a skillet, add chopped onions and a little bacon

when onions are soft, add liver

fry until lightly browned on both sides

top with onions and bacon from pan

MMMMM....good ( and good for you! )

Answer 5

Fry it! I prefer it as Liver and Bacon, just chuck loads of Liver, Bacon, Onion and gravy in a dish and shove it in the oven for 40 minutes.

Answer 6

coat it with flour, heat about 2 tablespoon's of oil in a heavy skillet put your liver in brown on both sides smother with onions, pour water in just enough to cover liver. Turn the burner down to simmer, cover skillet and simmer for about 30 minuites, stirring occassionally. Cook until tender.

Answer 7

I used to work in a hotel and the chef used to slice it really thinly and coat the slivers in seasoned flour the pan fry it really quickly with onions and bacon, it goes tough if you cook it for ages (braising in liquid is different, you need to braise it for a while) so just cook it on a high heat very quickly.

Answer 8

The trick with liver is to simmer it on low heat. Then add onion and bacon if you wish. Comes out tasty and tender. :)

Answer 9

Lightly floured, in a 1/4 inch oil with onion slices.

Answer 10

Onion & gravy in a dish & shove it in the oven for 40 minutes.