onight’s liver & onions entree was the best I’ve ever eaten in my lifetime. The liver was very tender and mild flavored. Perhaps contributing to the tenderness was the fact I did soak the liver in milk first for about four hours. Also, it seemed one teaspoon sugar was adequate because I used sweet Spanish onion, sliced rather than diced. Another thing I did was cut the liver slices into smaller pieces, added salt and onion powder to flour, and after dredging, browned quickly in batches. This recipe as I made tonight is company perfect–absolutely delicious for liver lovers and a special taste treat for those who say they don’t care for liver.
I loved liver and onions before this recipe,now I love it even more! Thank you so much for this recipe.I make it often,and have made non-liver-eaters fans for life! Thanks again!
Fantastic.I love the camelized onions.I use sweet onions and I fry my whole pieces of liver in bacon fat.I also add one cup of water and alittle beef soup base.Simmer for about 15 minutes.Fantastic gravy for mashed potatoes.
Wow, this is SO good…never would have thunk it! The 2 keys to this meal are to use real butter, and don’t forgo the sugar. I used 2 onions and doubled the sugar, but it was just a tad too sweet; would use 3 tsp next time. My kids weren’t terribly impressed however. When I remarked that I thought that this was exceptionally good liver and onions, my son replied, “Yes, it is exceptionally good liver and onions. But it still tastes awful, because it’s liver and onions!” Oh well, you can’t win ’em all. 😉
Ingredients:
¼ cup of flour.
1 lb beef liver.
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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