Liver and onion recipes please?

Question

10 points to the one I most want to try out. I'm sure there must be many good ones though.

Answer 1

Calf liver sauted in bacon fat until brown all through (check with a fork) with yellow onion peeled, sliced and also sauteed in bacon fat until soft, brown, and beginning to be crisp. Drain fat from both liver and onion on a paper towel. Stack onion on liver and serve, with optional garlic powder, salt, and black pepper

Answer 2

LIVER SMOTHERED IN ONIONS

2 lb. beef liver, sliced
1 1/2 c. milk, or as needed
1/4 c. butter, divided
2 lg. Vidalia onions, sliced into rings
2 c. flour, or as needed
salt & pepper to taste

Gently rinse liver slices under cold water, & 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, so do NOT skip it! Melt 2 T. butter in a large skillet over medium heat. Separate onion rings, & sauté them in butter until soft. Remove onions, & melt remaining butter in the skillet. Season the flour with salt & pepper, & put it in a shallow dish or on a plate. Drain milk from liver, & coat slices in the flour mixture. When the butter has melted, turn the heat up to medium-high, & place the coated liver slices in the pan. Cook until nice & brown on the bottom. Turn, & cook on the other side until browned. Add onions, & reduce heat to medium. Cook a bit longer to taste.

Answer 3

Liver & Onions In Gravy

Saute Beef Liver and Onion slices in vegetable oil, season with salt and pepper, until tender. Remove liver and onions. Add flour to drippings, mix in enough water to make a nice rich gravy. Put liver and onions in gravy cook on low for 10 mins.

Answer 4

First, find a thinly sliced piece of liver - these cook quickly and are very tender. Next, dice or slice your onions (try using a blend of red and white), some fresh garlic, and if you like some orange or yellow sweet pepper. Begin to sautee these in butter or olive oil until nearly done, then toss in the liver (doing it this way keeps your meat from getting over-cooked, and insures the other items are done to your liking)

Serve this as is, or as part of a sandwich - I use sourdough bread with lettuce, tomato, condiments (if desired) a little salt and pepper - yum! some people like it with cheese too.

Answer 5

this is my family recipe and it must be good because all my sons friends come over when we cook it:
mix flour with salt and pepper, batter liver, fry in skillet till brown
remove liver and drain on papertowel, remove oil from skillet and add sliced onions and 1/2 water, sautee till clear and soft, put liver back in skillet on top of onions, add 1/2 inch water to skillet,
cover and simmer for 20 minutes or so (watch the water)
serve with homemade mashed potatoes, yum!
(the steaming at the end is what makes the liver soooo tender)

Answer 6

Beef Liver With Country Gravy

1 lb sliced beef liver (approx. 3/8"-1/2-inch thick)
1/4 cup wesson light vegetable oil
1 medium onion, chopped
1/3 cup flour
2 teaspoons salt
1 tablespoon garlic powder (optional)
1 tablespoon pepper
2 1/4 cups milk

Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
Shake till mixed thoroughly.
Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
Reserve the flour mixture for the gravy.
Brown the liver in the oil on both sides, remove them from the pan and set aside.
Turn down the heat to low and toss in the onions and saute til clear.
Remove pan from heat.
Whip together milk and remaining flour until smooth.
Return the pan to the burner and turn on medium-low.
Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
Let simmer for 2 minutes.
(NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
,or until you see no more blood from the steaks.

Answer 7

Ewwww....do people still eat that? Contrary to what grandmothers and mothers alike say I believe liver is bad bad bad. How can something that filters out waste from the body be good for you...or just good in general? Yuk.

Answer 8

Wesson oil, fry in skillet. cut up and saute onions over liver until brown thats all folks..

Answer 9

Stir in onion and saute until softened. ... RESERVED Copyright 2006 Allrecipes.com Please review our Legal Notice and Privacy Policy. ...beef.allrecipes.com/az/liverandonions.asp?fxnt=1 -
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and three different preparations of onion to make the best chopped liver ever. ... RESERVED Copyright 2006 Allrecipes.com Please review our Legal Notice and ...chicken.allrecipes.com/az/102584.asp?rss=3
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Liver with Onion Gravy Recipe #64335. For all you liver lovers. Another one of my mom's recipes. ... did not like it, please explain why or provide ...www.recipezaar.com/64335
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... RESERVED Copyright 2006 Allrecipes.com Please review our Legal Notice and Privacy Policy. ... 1 small white onion, finely chopped. 1 bunch green onions, ...chicken.allrecipes.com/az/ValsHungarianJewishChopped.asp
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In a medium saucepan, combine water, chicken livers, and sliced onion. ... RESERVED Copyright 2006 Allrecipes.com Please review our Legal Notice and ...appetizer.allrecipes.com/az/LiverPate.asp?rss=6