beef liver recipes?

Question

I'm going to cook beef liver tonight. I'm tired of the usual grilled onions/mushrooms with liver recipe. Does anyone have any liver recipes?

Answer 1

LIVER FIESTA....fry about 5 slices of bacon diced in a skillet the take the bacon out and reserve the fat now bread you liver in the usual way and fry to near done remove and set to the side....then to the frying pan add 1 chopped onion 3 cloves od chopped garlic and 1 can diced tomatoes......1 tbsp cumin and 1 tbsp orennago.....1/2 cup red wine bring to a boil and simmer until begind to thicken and add liver for about 10 minutes and serve imediately so liver doesnt get tough..........i like to serve over egg noodles.....extra wide....garnish with chopped bacon

Answer 2

here are some. http://www.recipezaar.com/recipes/beef-liver

Answer 3

Liver Tarragon

INGREDIENTS
1 pound beef liver, cut into 1/4 inch slices
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons butter
1/4 cup tarragon vinegar
1 lemon, cut into thin slices
2 tablespoons chopped fresh parsley
DIRECTIONS
Dredge liver slices in flour, shaking off excess, and season with salt and pepper.
Melt butter in a large skillet over medium high heat. Cook liver for 5 minutes per side, reducing heat if necessary. Transfer to a heated serving dish, and keep warm.
In the same skillet, increase heat to medium high and add tarragon vinegar, scraping the bottom of the skillet with a wooden spoon. If necessary, add a small amount of water to increase sauce. Lay lemon slices over liver, and pour sauce over the top. Sprinkle with freshly chopped parsley. Serve immediately.

Barbecued Beef Liver

INGREDIENTS
3 tablespoons all-purpose flour
1/2 teaspoon salt
1/2 teaspoon pepper
1 pound beef liver, thinly sliced
1/3 cup water
1/4 cup ketchup
2 tablespoons brown sugar
1 tablespoon vinegar
1 tablespoon Worcestershire sauce
1 dash garlic powder
1 tablespoon vegetable oil
DIRECTIONS
In a resealable plastic bag, mix the flour, salt, and pepper. Place the liver slices into the bag one at a time, seal, and toss to coat.
In a bowl, mix the water, ketchup, brown sugar, vinegar, Worcestershire sauce, and garlic powder.
Heat the oil in a skillet over medium heat. Brown the liver slices on both sides. Pour the sauce mixture over the liver. Bring to a boil, reduce heat, and simmer 20 minutes, until liver is tender.

Absolute Best Liver and Onions

INGREDIENTS
2 pounds sliced beef liver
1 1/2 cups milk, or as needed
1/4 cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
1/8 teaspoon salt and pepper to taste
DIRECTIONS
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!

Chili Liver

INGREDIENTS
4 slices bacon
1 pound beef liver, sliced into thin strips
1/2 cup all-purpose flour
1 pinch salt and pepper to taste
1 (10.5 ounce) can condensed French onion soup
1/4 cup tomato-based chili sauce
DIRECTIONS
In a large skillet over medium heat, fry bacon until browned and crisp. Remove from pan, cool and crumble. Keep the grease in the pan.
Dredge the liver slices in flour seasoned with salt and pepper. Fry liver in the bacon drippings over medium-high heat until browned on the outside. In a small bowl, mix together the French onion soup and chili sauce. Pour the mixture over the liver, cover, reduce heat to low, and simmer for 15 minutes stirring occasionally until tender. Remove lid, and continue cooking liver to desired doneness.
Serve liver and sauce topped with crumbled bacon.

Smothered Beef Liver

INGREDIENTS
3 tablespoons vegetable oil
1 large onion, sliced
1 pound beef liver
1/2 cup all-purpose flour
1 teaspoon salt, or to taste
1/4 teaspoon ground black pepper, or to taste
1 (8 ounce) can tomato sauce
1/4 cup water
1/2 teaspoon dried oregano
DIRECTIONS
Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.