recipe ?????

Question

does anyone have a recipe for liver & onions?

Answer 1

I don't care for them but my mother passed this along to me years ago. My dad thinks it's the best.

Marinate the liver in vinegar, Mrs. Dash and some salt.

Pan fry onions and mushrooms in butter while liver is soaking.

Add liver as the onions cook and then serve.



Sandy :O)


Gosh, that hurt my feelings...thumbs downing me!!

Answer 2

I love it. Here is my favorite recipe:
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
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. The liver should just barely retain a pinkness on the inside when you cut to check.

Answer 3

rinse and soak the liver in milk for an hour. slice your onions. cook the onions with butter until soft, remove. drain and dredge the liver in flour with salt and pepper saute the sliced liver in more butter til brown on the outside. add the onions, turn down the heat and cook a bit longer. should be slightly pink inside. some like the liver much more rare. i do not.

Answer 4

Liver, Onions and Bacon
1 pound liver
1 pound onions
1/4 pound bacon, sliced
1 cup milk or wine, or as needed (optional)
2 tablespoons butter or olive oil
salt and pepper to taste

Directions
If necessary, trim off any tubes or connective tissue from liver. Cut into slices 1/2 - 3/4 inch thick, then cut slices into 1/2 - 3/4 inch dice. Put in a small bowl and cover with milk or wine.
Slice onions, thick or thin, as preferred.
In a large heavy skillet, cook bacon over medium heat until crisp. Remove from pan, leaving drippings in pan.
Add onions to pan, salt and pepper lightly and cook, stirring occasionally, until soft and golden brown, 10 - 15 minutes. Remove onions to serving platter and keep warm.
Drain liver; pat or shake in a strainer to remove as much moisture as possible.
Add butter or olive oil to skillet and raise heat to medium-high. When hot, add liver, salt and pepper lightly and cook, stirring after a minute or two to turn pieces over. Cook for another minute or two, until thickest pieces are just barely pink. Don't overcook!
Spoon liver over onions, crumble bacon on top and serve immediately.

Enjoy!!

Answer 5

LIVER AND ONIONS

2 lb. liver
3 to 4 sliced onions
2-3 cloves garlic, peeled and minced
salt and pepper
olive oil, for frying
flour

Wash liver well and remove outside membrane. Sprinkle with salt and pepper.
Heat oil until very hot. Lightly flour liver and cook in hot oil being careful not to burn liver.

Turn liver over once before removing from pan.

Sauté onions in and cook until translucent; stir in garlic. Remove onion and garlic from pan. Pour off all but 2 tablespoon oil; add 1 tablespoon flour; mix well to remove lumps.

Return onions and garlic to pan. Cook until flour is lightly brown.

Slowly stir in water to make a thin gravy. Add cooked liver and simmer 1 minute.

Answer 6

Grease 1 1/2 quart casserole having cover. Cut 1 pound liver into serving size pieces. Coat with mixture of: 1/2 tsp. salt 1/2 tsp. Accent Few grains of pepper

Heat in large heavy skillet over medium heat, 2 tablespoons bacon drippings. Add liver to skillet and brown both sides. Remove liver to casserole. Heat in same skillet 1/4 cup butter. Add to skillet and cook until onion is transparent: 2/3 c. (6 3/4 oz.) mushrooms 1/4 c. chopped green pepper

Spoon vegetable mixture over liver. Prepare white sauce.


WHITE SAUCE:

3 tbsp. butter
3/8 tsp. salt
1 3/8 tsp. Accent
2 tbsp. flour
Dash of pepper
1 1/2 c. tomato juice
1 tsp. sugar
1/8 tsp. chili powder

Cook until thick. Remove from heat and add 1 tablespoon lemon juice and 2 teaspoons Worcestershire sauce. Pour over meat and vegetables in casserole. Cover and bake at 350 degrees for 30 minutes.

Answer 7

first with liver:Liver is so bitter,you should use milk to move out this taste.You cut livers into many slices.After that you rinse them with fresh water.You pour milk to cover the livers.In my opinion 2 hours are enough ,after all you take it out.
Second with the onion.You separate rings outside,and put two small spoons of butter into skillet over medium heat.Then,fry onion until onion were soft.
Last.You mixture onion and livers together .And you fry them until livers changing into yellow.You should taste finally before move out.
Bone appetite

Answer 8

1 onion sliced
liver
oil
saute onions and liver until onions are soft and golden brown.
if you want to spice it up add some paprika,garlic, and pepper.

serve on crackers.