Braisedbeefliverandonions Recipes

BRAISED BEEF LIVER

Steps:

• Cut liver into 1 in strips.
• Soak in milk for one hour.
• Remove from milk and dredge in flour/salt mixture.
• Saute in hot oil until browned on all sides.
• Remove and set aside.
• Brown onions in same pan.
• Remove onions and set aside on top of liver.
• Add beef broth, lemon juice and sugar to hot pan and deglaze.
• Place liver and onion back into pan and cook for 5 minutes.
• Turn off heat and add sour cream.
• Serve with parsley whipped potatoes and your favorite green vegetable.

BRAISED BEEF LIVER WITH VEGETABLES

Steps:

• On a deep dish plate, add flour, salt and pepper; mix well.
• Next, dredge your liver on both sides.
• Brown it in the bacon drippings w/ the onion and celery.
• In a greased casserole dish, add the liver, stock, salt, pepper.
• Cook covered in 350° oven for 30 minutes.
• Remove the pan and add carrots and potatoes.
• Return back to oven and cook for 45 minutes more. Remove and add the bacon strips and put back into oven until bacon is crispy.

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!

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.

DEE'S BEEF LIVER AND ONIONS

Steps:

• Cook bacon; remove bacon and set aside.
• Put sliced onion in the same frying pan and fry a little.
• Mix the flour and season salt together. Dredge liver in the flour mixture.
• Move onion over to the side.
• Add floured liver to the fry pan. Fry until brown on one side.
• Flip liver over and place onion on top.
• Brown on other side.
• Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.

BRAISED BEEF LIVER WITH VEGETABLES II

Steps:

• Heat the drippings in a heavy skillet. Brown the liver, onions, celery.
• Put it into a greased casserole; add the stock and salt. Place the bacon strips on top of the liver.
• Cook uncovered in a 350* oven for 30 minutes.
• Next, add the potatoes and carrots. Return to the oven, covered and cook until the vegetables are done. **About 45 mins**.
• Remove the cover and continue baking until the bacon strips are crispy.

BEEF LIVER AND ONIONS WITH WHITE WINE

Steps:

• Combine flour, salt and pepper in bag.
• Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
• Set aside.
• Heat skillet with 2-3 tablespoons of butter and a dash of oil.
• Saute the onions on medium heat until tender and glossy.
• Transfer to side dish and sprinkle with sage, salt and pepper.
• Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
• Add liver and sear 5 minutes until brown.
• Inside meat should be slightly pink.
• Return onions to pan til heated.
• Remove liver and onions from pan and plate.
• Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
• Pour over liver and onions, sprinkle with parsley and serve.