Fried Calf Liver Sudanese Style Recipes

FRIED CALF LIVER SUDANESE-STYLE

Steps:

• Heat the oil in a saucepan and sauté the garlic until it is lightly browned.
• Add the salt, cinnamon, and tomato paste and cook for 2 minutes, stirring well.
• Add the liver and the water and continue to cook until the liver is cooked to taste.
• Serve hot with white rice.

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!

LIVER AND ONIONS RECIPE

Steps:

• Place liver in a colander and drain.
• Carefully spread liver pieces out in a pan, set aside.
• Remove ends and skin from onion. Slice to desired thickness.
• Heat a skillet to medium heat and add 2 Tablespoons butter.
• Add sliced onions to the skillet.
• Fry onions until translucent & slightly brown, stirring as needed, about 15-20 minutes.
• Remove onions from skillet, set aside.
• Set up a dredge station by placing flour in a dish or bowl.
• Sprinkle liver with Salt, Black Pepper and Paprika to taste.
• Dredge liver pieces in flour, coating both sides. Shake off any excess and set aside.
• Add oil to skillet, let warm up for about 3 minutes.
• Place liver slices in skillet, brown the bottom for about 3-4 minutes.
• Flip liver slices over, let brown about 3 more minutes, do not over cook.
• You may cut a slice of the liver to test for doneness.
• Serve warm and Enjoy!

MOROCCAN FRIED LIVER AND ONIONS

Steps:

• Gather the ingredients.
• Make sure the liver is properly cleaned and trimmed. Slice the liver into thin cutlets or steaks and score the edges all around to help prevent the liver from curling up while frying.
• In a large bowl, mix the liver with the spices-cumin, paprika, 1 teaspoon salt, 1/4 teaspoon black pepper, and cayenne pepper-, vinegar, and oil and let marinate for 30 minutes, up to two hours.
• In a large skillet, heat the vegetable or​ olive oil over medium to medium-high heat.
• Add the sliced onions , season to taste with salt and pepper, and stir to coat evenly.
• Fry for about 10 minutes, stirring occasionally, until the onions are lightly colored and tender. Push the onions to the sides of the pan.
• If desired, dredge the liver lightly in flour. Add the liver to the pan and fry it for 3 to 4 minutes on each side, or until cooked through (stirring the onions occasionally).
• Transfer the meat and onions to a plate, and return the pan to low heat.
• Add the butter to the pan and swirl the pan to melt the butter and combine it with the juices to form a sauce.
• Serve the liver and onions immediately with the sauce poured on top. Garnish with chopped parsley or cilantro.