how to cook beef liver best?

Answer 1

here it is..

Smothered Beef Liver
SUBMITTED BY: Pat

"If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it."

PREP TIME 10 Min
COOK TIME 20 Min
READY IN 30 Min
SERVINGS & SCALING
Original recipe yield: 4 servings

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

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.

Answer 2

The way I cook beef liver makes it so tender my father thought it was calves liver. And, I cook it very simply. Naturally you want the onions and maybe the bacon with it so fix them first because the liver doesn't take any time at all.

Once your onions and bacon are cooked, place them in the oven on warm. Then put some cooking oil in a skillet - enough to cover the bottom of the skillet. Place some flour, and black pepper and a dash of salt if you want the salt - in a zip lock bag. Wash the liver with cold water to remove the blood. Place in a bowl until all is washed. Then cut into serving size pieces. Place pieces, one by one, in the zip lock bag - shaking it each time to thoroughly coat each piece. Once the oil in the skillet is hot (sprinkle a little flour into the oil and if it starts bubbling, it's ready), add 2-3 pieces of liver - don't crowd them so you don't want them to touch. Brown them (doesn't take long but don't turn them until they are browned on that side). Then turn them over and just brown them on the other side (this takes even less time). Remove from the oil and transfer to a plate. Place the plate in the oven on warm and continue adding the liver to the skillet, adding more oil if needed, until all the liver is cooked and each group has been added to the plate. Once all the liver is cooked, you are ready to put it on your serving plates and top it with your onions and bacon. You can't undercook liver. It cooks very fast. You definitely don't want to overcook it or it becomes an old shoe.

Answer 3

Ingredients: 2 pces liver, 4 slices pre-cooked chopped bacon, 1- 2 cups sliced onions, 2-3 TBSP. margarine or butter, very fine ground garlic. Heat skillet with approx. 1 TBSP. margarine and 1/2 tsp. garlic. Fry onions and bacon together in mixture at med heat. Set aside when onions are tender. Heat skillet with 2-3 TBSP. margarine and 1/2 tsp.garlic. Place liver in skillet. Brown one side, flip over, add onion and bacon mixture, cover and let cook 5 to 10 minutes depending on thickness. If liver starts to burn flip it over again. Med heat for cooking. HIgh will burn and make the liver tough. Good Luck

Answer 4

Chop some onions and saute them in a pan with margarine. The flour your rinsed off liver and add some more margarine and cook maybe about 5 minutes on each side. Then put the cooked onions on top and serve. My Mom also used to add cooked bacon too.

Answer 5

Liver with Bacon and Onions- The only way to eat it!!
8 slices bacon (about 1/3 pound)
1 large onion, sliced (about 2 cups)
four 1/2-inch-thick slices calf's liver (each about 3 ounces)
1/2 cup all-purpose flour seasoned with 1 teaspoon freshly ground black pepper
1/4 cup water
1/2 cup ketchup
In a large heavy skillet cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. Pour off half the fat from skillet into a small bowl and reserve. Add onion to skillet and cook over moderate heat, stirring, until golden. Transfer onion with a slotted spoon to a bowl.

Rinse and pat dry each piece of liver. Dredge liver in flour mixture, shaking off excess. Add reserved fat to skillet and heat over moderately high heat until hot but not smoking. Sauté liver in batches until crisp and browned, about 2 minutes on each side for medium. Transfer liver with a slotted spatula to a platter and add water and ketchup to skillet, stirring occasionally and scraping up bits. Simmer sauce, stirring constantly, 1 minute.

Serve liver with bacon, onion, and sauce.

Serves 3 or 4.

Answer 6

Here is 3 recipes for you

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.

Recipe 2

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.

Recipe 3

BEEF LIVERS WITH ONION GRAVY

INGREDIENTS
2 lbs. beef liver, sliced
2 c. onions
1 pt. water
3 or 4 tbsp. butter
1/2 tsp. salt
1/4 tsp. black pepper
1 tsp. Accent
1/4 tsp. Tabasco
2 tbsp. beef base
1/2 tsp. brown gravy sauce (Kitchen Bouquet)
2 or 3 tbsp. cornstarch

DIRECTIONS
1. Batter liver with flour that is seasoned with salt, pepper and Accent.
2. Place on broiler pan, spread butter on top and broil until tender and lightly browned, turn; brown other side.
3. Mix water, butter, salt, black pepper, Accent, Tabasco, beef base, brown gravy sauce and onion and simmer until onions are tender. Mix cornstarch with 1/3 cup water and add to gravy mixture.
4. Place liver in baking dish and pour gravy mixture on top, cover and steam for 35 minutes. NOTE: Can also be broiled on the grill or in a heavy skillet.

Answer 7

the best thing to do with liver is throw it away I work in a meat packing plant and that has to be the nasty part of the animal!

Answer 8

Liver isn't good for you. It has too many toxins in it. Throw it out.