what is the best way to cook liver?

Question

i have beef liver

Answer 1

Liver is slow cooked with tomatoes and vegetables.
INGREDIENTS:
1 1/2 to 2 pounds beef or calves liver, cut in cubes
3 to 4 slices bacon, diced
2 small carrots, sliced
2 ribs celery, chopped
1/4 cup chopped onion
1 can (14.5 ounces) stewed tomtoes
1 teaspoon salt
1/4 teaspoon pepper
PREPARATION:
Place liver in slow cooker; sprinkle with diced bacon. Combine the remaining ingredients and pour over all. Cover and cook on low 6 to 8 hours. Remove bay leaf before serving. Serves 4 to 6

Answer 2

Use calf, not beef, liver. Cremate 4 slices bacon in cured iron skillet, remove bacon & set aside on unpaid bills to absorb grease. Coat liver in unbleached flour sprinkled with fresh chopped sage, medium grind pepper, kosher sea salt. Fry both sides in bacon grease until you like the color, remove to unpaid bills. Sautee sliced yellow onion in bacon/liver grease. Transfer liver to plate, top with bacon and onions. Serve with steamed spinach w/ lemon-pepper and mashed potatoes topped with real Irish butter and an ice-cold beer. Enjoy!

Answer 3

This is my own recipe...
Sauté a chopped large onion when it is transparent add your sliced liver to the pan (you can fillet it or slice in small strips (I prefer this). shake out about 2 teaspoons of Ground Cinnamon onto the liver and lower the flame... At the same time microwave a diced zucchini with a diced aubergine (eggplant) and a sliced red or green bell pepper... Once they are nice and tender add to your liver with a small can of tomato sauce... Salt and pepper to taste...and allow to simmer another five minutes...
I serve it with mashed potatoes or white rice...

Answer 4

bread it with flour, then egg and milk mixture, then some italian bread crubs or plain. fry it in some margarine or butter (margarine is better, don't burn as easily) add some chopped onion to the pan and let the onions cook with it untile soft and tender and sweet. i like mine this way and sometimes a lil ketchup for dipping!

instead of wasting left over ingredients fromt he breadinga dn eggs, mix left overs together and add a lil more of what ever you need to make a soft mixture, but not watery, and mash into a pancake like in the pan when you finish cooking and fry it just the same till a lil brown and cut up in small peices and serve as a little extra! soo good!

Answer 5

Well, I personally don't like liver, but if you do, lightly salt and pepper it, dredge it in flour( give a light coating, shake off the excess) and saute' it in olive oil, about 3 minutes each side. I hear that it's really good with caramelized onions.

Answer 6

depends on whether it's beef or chicken liver...


beef liver: slice no more than 1/2 inch thick
dip in flour, fry in pan with bacon and onions...DO NOT overcook.....just a few minutes on each side..when each side is nicely browned, that's enough....overcooking makes liver tough...it should be tender...

chicken liver.....no flour...just fry in pan with same

Answer 7

first fry bacon, keep the grease, add sliced onion and start to fry, than add the liver, pat grease off liver and drain onions top liver with onions and bacon and serve

Answer 8

rinse well brown in olive oil, make a gravy with flour and milk, put it in the oven pour over the gravy sautee onions pour over the top and bake. doesnt have the funky liver taste

Answer 9

slice into strips and season with soy sauce and pepper and garlic powder let sit for about a 1/2 hr. then bread it with italian bread crumbs, then fry in crisco or veg. oil until brown on both sides.

Answer 10

Oh God - I am having nightmares from my childhood. My mom used to soak it in milk and then bread and fry it with onions. The milk tenderizes it (UGH UGH). The smell alone made me gag.