Beef Liver And Onions Marinated Recipes

SMOTHERED BEEF LIVER

Steps:

• 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.

CLASSIC BEEF LIVER & ONIONS

Steps:

• Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
• Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
• Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
• Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
• Serve liver and onions with Horseradish Balsamic Sauce.

BEEF LIVER AND ONIONS

Steps:

• Coat liver with flour; set aside.
• Brown bacon; drain on paper towels.
• Brown onions in drippings.
• Brown liver quickly in same skillet, about 1 minute on each side.
• Drain fat.
• Combine broth, water, liver, pepper and tarragon.
• Cover and simmer 20 minutes until liver is fork tender.
• Uncover; top with bacon.
• Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.

ITALIAN-STYLE BEEF LIVER

Steps:

• Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.

BEEF LIVER AND ONIONS MARINATED

Steps:

• Mix together brown sugar, ketchup, mustard, teriyaki sauce, worcestershire sauce, and water.
• Slice liver into strips. Marinate for 1 hour in sauce.
• Slice onion into thin rings. Saute onions in oil. Add marinated liver. Brown. Simmer for 15 minutes or until done.

BEEF LIVER RECIPE

Steps:

• Chop (finely) onions, tomatoes, and coriander leaves. Cut the green chillies into slices. Prepare the ginger-garlic paste.
• Cut the beef liver into cube-shaped pieces. Place it in a bowl. To eliminate its odor, pour one glass of water and 4 tbsp white vinegar into the bowl. You can use crushed garlic as a substitute for vinegar. Stir well to mix the vinegar and water.
• Immerse the liver pieces in the mixture of water and vinegar for 8 to 10 minutes. After 10 minutes stir the mixture again and then drain off the water. Now pour the fresh water and wash the liver cubes and drain off. Continue this process until the clean water flows.
• Remove the outer white membrane of all the liver pieces. When the liver pieces have been washed 3 to 4 times, it will be easy to remove this white layer. After removing the layer wash it again with fresh water. After the beef liver pieces are cleaned thoroughly, apply the spices mixture to them.
• To prepare marinade, pour yogurt into a mixing bowl. Add red chili flakes, crushed coriander seeds, the crushed mixture of spices, crushed black pepper, turmeric powder, and mustard powder to the yogurt.
• Mix all the ingredients well. Now apply the marinade thoroughly to the liver pieces. After this, refrigerate the marinade for 30 minutes for marination.
• Turn the flame to low and pour the cooking oil into the frying pan or skillet and let it become hot.
• When the oil is hot enough put the ginger-garlic paste into it. Sauté just to turn it to light brown.Next, add finely chopped onions and keep stirring continuously to keep from burning. Fry it till very light brown in color. If you want to add onion rings, skip the onions at this step.When the onions start changing color, add finely chopped tomatoes. Remember to stir constantly while keeping the flame low.
• When the tomatoes become soft, put marinated liver into the frying pan.Now adjust the flame between low to medium and stir it constantly. When the liver starts changing its color, season it with salt. Mix the salt well with the spoon.
• If you skipped the step-3 above then this is the time to add the fried onions rings when the liver gets brown color. Cook a bit longer to taste. Liver will take 8 to 10 minutes as a whole till cooked through.
• Very delicious beef liver and onions dish is ready to serve. Put it in the serving dish. Sprinkle it with slices of fresh green chilies and chopped fresh green coriander leaves.

ABSOLUTE BEST LIVER AND ONIONS

Steps:

• 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!

HOW TO COOK BEEF LIVER STEAKS WITH ONION RINGS (GUISADONG ATAY NG BAKA)

Steps:

• Marinate liver slices in soy sauce, salt, MSG and calamansi juice for at least half an hour.
• Saute onions for 4 to 5 minutes in medium fire then transfer to a serving dish.
• Drain the liver and save the marinade for later use.
• Then on the skillet where you sauteed the onions, fry the liver on both sides until brown but don't overcook so it won't become too tough.
• Then transfer the liver on the serving dish where you put the onions and put the onions on top.
• Then pour the marinade in the skillet and simmer for a few minutes.
• Season with salt and pepper then pour over liver and onions. Serve hot.