ABSOLUTE BEST LIVER AND ONIONS RECIPE | ALLRECIPES
Provided by: JSHULER43
Categories: Beef Main Dishes
Total time: 45 minutes
Prep time: 20 minutes
Cook time: 25 minutes
Yield: 4 servings
|2 pounds sliced beef liver|
|1 ½ cups milk, or as needed|
|¼ cup butter, divided|
|2 large Vidalia onions, sliced into rings|
|2 cups all-purpose flour, or as needed|
|salt and pepper to taste|
- 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!
Calories 687 calories, CarbohydrateContent 74.2 g, CholesterolContent 577.9 mg, FatContent 20.7 g, FiberContent 4.4 g, ProteinContent 48.9 g, SaturatedFatContent 10.7 g, SodiumContent 308.7 mg, SugarContent 11.2 g
VENEZUELAN BEEF LIVER AND ONIONS – MOMMY’S HOME COOKING
Provided by: Oriana Romero
Categories: Main Course
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
|2 cups (480 ml) milk or buttermilk ((optional))|
|3 tablespoons (45 ml) olive oil|
|3 garlic cloves, (minced)|
|1 ½ lb (680 gr) beef liver, (sliced into strips)|
|Salt and black pepper to taste|
|1 tablespoon (14 gr) butter|
|3 onions, (thinly sliced)|
|½ cup (120 ml) white wine|
|Fresh parsley, (chopped)|
- To reduce the strong taste of the meat place liver in a bowl, or a Ziploc bag, and cover with milk, or buttermilk, and refrigerate. Let it soak up to 2 hours. Then remove the liver from the liquid and pat dry. This step is optional but highly recommended If you are not used to the taste of the liver.
- Heat a large cast-iron skillet over medium-high heat. Add 2 tablespoons of oil. Add garlic and sauté until fragrant, stirring constantly to avoid burning, about 1 – 2 minutes. Add the liver strips, working in batches if necessary, and fry until browned on both sides. Season with salt and pepper to taste. Cook liver until reaches an internal temperature of 160°F. Remove the liver from the skillet with a slotted spoon. Set aside on a plate or bowl.
- Add the remaining tablespoon of oil and the butter to the same skillet. Add onions and sauté until translucent and fragrant. Add the liver back to the skillet and add the wine. Let the wine reduce for 2 – 3 minutes.
- Sprinkle with fresh parsley and serve hot with rice, mashed potatoes or veggies.
Calories 272 kcal, CarbohydrateContent 10 g, ProteinContent 23 g, FatContent 13 g, SaturatedFatContent 3 g, CholesterolContent 316 mg, SodiumContent 98 mg, SugarContent 2 g, ServingSize 1 serving
LIVER RECIPES | BBC GOOD FOOD
Provided by: Good Food team