Finnishbeefliverbake Recipes

FINNISH BEEF LIVER BAKE

Steps:

• Preheat the oven to 175°C.
• Boil the rice in the water and milk until the rice is done - not all the liquid is vaporised, you should end up with a watery mixture. Cool.
• Chop the onions finely and fry until soft.
• In the cooled down rice-milk mixture, mix in the liver, onions, egg, raisins and the spices. The mixture should still be quite runny.
• Pour the mixture into a buttered shallow oven dish, put some knobs of butter on top.
• Bake for 1-1,5 h until brown.
• This would traditionally be served with lingonberry jam, but any red tart jam like cranberry should be good.

LISA'S BAKED LIVER AND BACON

Steps:

• 1. Cover cookie sheet with tin foil and spray generously with cooking spray.
• 2. On one plate add flour and season it with salt and pepper, on the second plate put your bread crumbs on it. In a bowl beat your egg and add the milk
• 3. Take liver slices and lightly flour, then dip them in the egg mixture then the bread crumbs and lay them close together on prepared cookie sheet. Follow this method till all pieces of liver are done
• 4. Once you are done, place 2 1/2 slices of bacon on each piece of liver. I cut them in 1/2 as I find its easier to do this when they are in 1/2 pieces.
• 5. Bake at 350 degrees oven, when the bacon is crisp and brown the liver is done about 35 min.
• 6. Fry onions in a frying pan with butter, and I also add gravy on top of ours, I just use our fav packaged gravy for the liver. Enjoy

KITTENCAL'S BEST CHOPPED BEEF LIVER!

Steps:

• Broil the liver on both sides until just cooked (do not overcook the liver!) cool completely, then cut into about 1-1/2 inch pieces; set aside.
• Sauté the onions in 4 tablespoon oil until caramelized (this should take about 15-20 minutes; cool slightly.
• Process the cooked chicken then measure out 1/4 cup.
• Process the liver and onions in a food processor until minced; add in all remaining ingredients along with the 1/4 cup minced chicken; process until blended about 10 seconds, scraping down the sides of the bowl if necessary.
• Season with salt and lots black pepper.
• Transfer to a bowl, cover and chill for a minimum of 3 hours or overnight before using.
• The mixture will firm up when chilled (make certain to keep a spoon handy near the fridge, you won't be able to stop tasting this LOL!).

BEEF LIVER BOURGUIGNONNE

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.