Beefliverandonionsmarinated Recipes

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BEEF LIVER AND ONIONS MARINATED



Beef Liver and Onions Marinated image

This is a recipe culled from several others, using the remains of many bottles of sauces in my refrigerator, in an attempt to create a liver recipe that 9 children will all love.

Provided by Harpwriter

Categories     Beef Organ Meats

Time 55m

Yield 10 serving(s)

Number Of Ingredients 9

1/2 cup brown sugar
3 tablespoons ketchup
2 tablespoons spicy brown mustard
2 tablespoons teriyaki sauce
2 tablespoons Worcestershire sauce
1 cup water
3 (10 ounce) packages liver
3 tablespoons oil
1 large onion

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.

Nutrition Facts : Calories 211.1, Fat 7.3, SaturatedFat 1.7, Cholesterol 235.7, Sodium 318.4, Carbohydrate 18.1, Fiber 0.3, Sugar 13.1, Protein 18

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

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

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!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

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