Beeflivercreole Recipes

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BEEF LIVER CREOLE



Beef Liver Creole image

Make and share this Beef Liver Creole recipe from Food.com.

Provided by Tonkcats

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 9

1 lb beef liver, skinned and deveined
1 stalk celery
1 medium onion
1 medium green pepper
1 garlic clove, crushed
1 (16 ounce) can stewed tomatoes
1 teaspoon sugar
1/4 cup water
1 dash hot sauce or 1 dash pepper

Steps:

  • Cut liver in strips, flour and fry in oil until done.
  • Remove liver from frying pan.
  • If oil is not burned or too brown, add celery, onion, pepper, garlic and saute (in fresh oil, if necessary).
  • When done, add tomatoes, sugar, water, hot sauce and liver; bring to boil and simmer until tender.

Nutrition Facts : Calories 595.5, Fat 14.8, SaturatedFat 5, Cholesterol 1100, Sodium 557.5, Carbohydrate 28.7, Fiber 2.4, Sugar 7.4, Protein 83.2

BEEF LIVER BOURGUIGNONNE



Beef Liver Bourguignonne image

Provided by James Beard

Categories     Beef     Onion     Pork     Sauté     Winter     House & Garden

Yield Serves 4

Number Of Ingredients 9

4 good-size slices young beef liver
Seasoned flour
12 tablespoons butter
6 slices bacon or salt pork, diced
4 medium onions, sliced
Red wine
3 cloves garlic, finely chopped
8 small croutons
Garnish: chopped parsley and chives

Steps:

  • Dredge the liver slices with seasoned flour and sauté in 6 tablespoons butter until nicely browned on each side and still rare and juicy in the center. Remove liver to a hot platter, cover with a hot plate and keep in a warm spot.
  • Sauté diced bacon or pork and onions in the pan in which liver cooked, adding more butter if necessary. When cooked, add just enough red wine to cover and simmer gently for 5 minutes.
  • Meanwhile sauté garlic in 5-6 tablespoons butter, add croutons and cook, turning frequently, until they are nicely browned and crisp.
  • When sauce has simmered for 5 minutes, add liver slices and let them cook until just heated through. Arrange liver on a hot platter, spoon some of the sauce over it, top with croutons and garnish with chopped parsley and chives. Serve with potatoes Anna and rest of sauce in a sauceboat. With this, drink a good Burgundy or Pinot Noir.

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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