loved it…did season liver with salt/pepper/garlic powder…yum..thanks…the onions are good with steak also
This recipe was very good. I actually got to soak the liver for a couple of hours before cooking, and it had no bitter taste whatsoever. This tastes like the liver you’d buy at a cafeteria style sit-down restaurant; it’s good. I probably won’t be cooking liver again, without soaking it my milk at least 30 minutes.
Very delicious! This is the way I make Liver and Onions. The only thing I would change is the amount of onion. You can’t “smother” a pound of liver with 1 carmelized onion. I use at lease 4! Thanks for sharing.
I also simmer the liver in some beef broth; really makes it tender. With mashed potatoes is usually the way it is served in restaurants and the broth makes a good gravy. Also good now that the sweet Texas 1015 onions are in season! And by reading all of the review, and see that will work for others, and than for me, to make it more flavorful or lot better for me to do! Anyway, excellent to do a SCRATCH on recipes. The more I play with my food, the more I love cooking, to make a recipe that will work for me, that is!! Than I can do the happy food dance!! I’ve will added this to my recipe book with my additions. THANK YOU!!
Ingredients:
¼ cup of flour.
1 lb beef liver.
¼-½ cup of butter.
½ tsp of salt.
⅛ tsp of pepper.
Oil to taste.
1-2 tbsp of fresh minced sage.
2 cups of thinly sliced onions.
½ cup of beef stock.
1 tbsp of minced Italian parsley.
¼ cup of dry white wine.
Instructions:
In a bag, mix together the flour, salt and pepper.
Cut the liver into ½ inch strips and shake in the bag to coat.
In a skillet, heat 2-3 tbsps of butter and a dash of oil and sauté the onions on medium high.
Once tender and glossy, place the onions in a dish and sprinkle with sage, salt and pepper.
Over high heat, add 3-4 tbsps of butter and a dash of oil to the skillet.
Cook the liver for 5 minutes or so until browned.
Once cooked, return the onions to the skillet and heat together.
Transfer the liver and onions to a plate. Use stock and wine to deglaze the pan and reduce the liquid until you get a thick sauce.
Pour over the liver and onions and sprinkle with parsley and serve.
Easy, peasy and yummy! This beef liver and onions tastes so good, the butter softens the liver even more. Give it a try, and let me know what you think.
source: 77kitchen.com
