CALF'S LIVER WITH BACON AND ONIONS
The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.
Categories Beef Onion Pork Sauté Quick & Easy Fall
Yield 4 servings
Number Of Ingredients 7
Steps:
- Soak liver in milk in a bowl 20 minutes.
- While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
- Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
- Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
- Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.
LIVER AND BACON WITH ONION GRAVY
A good plate of liver and bacon has always been one of our favourite meals so we're dead chuffed that we can still enjoy it. Serve with lots of greens and a smidgen of mash.
Categories Main
Time 20m
Yield 4
Number Of Ingredients 10
Steps:
- Rinse the liver in a colander under cold water and drain it well on kitchen paper. Put 2 teaspoons of the flour in a large bowl and season with plenty of salt and pepper. Add the liver to the bowl and turn it in the flour until lightly coated. Melt half the butter with the oil in a large non-stick frying pan over a medium heat. Tap the excess flour off each slice of liver and add them to the pan using tongs. Cook for 1½-2 minutes on each side until lightly browned but not completely cooked through, then pop them on to a plate. Turn down the heat and melt the remaining butter in the same pan. Add the sliced onion and cook for a minute or so, stirring to separate the layers. Next, add the bacon and cook together for another 5 minutes or until the onion is softened and pale golden brown, stirring often. Sprinkle the remaining flour over the onion and bacon and cook for a few seconds, stirring. Pour the hot stock slowly into the pan, stirring constantly. Bring to a simmer, stir in the ketchup and cook over a medium heat until the gravy is thickened and glossy. Put the liver back in the pan and heat it through in the onion gravy for 2-3 minutes until hot, stirring. Season to taste with salt and pepper. Serve the liver and bacon with a small portion of mashed potatoes and lots of freshly cooked greens.
BEEF OR PORK LIVER, WITH BACON AND ONIONS (FOR 2)
A delicious way to eat beef or pork liver, along with bacon and onions. Cook more bacon, liver, and onions if serving to more people. If you do, just be sure to simmer everything (covered) for exactly 15 minutes. Prep time also includes cooking the bacon, the onions, and the liver, before simmering it in the skillet for 15 minutes.
Provided by Cindi M Bauer
Categories Pork
Time 1h
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a 12-inch skillet, cook the bacon slices. This should take about 20 minutes.
- Remove bacon slices from skillet, and set aside, but DO NOT drain off the bacon grease.
- To the bacon grease in skillet, add the sliced onions; season with salt and pepper. Cook onion slices over medium to medium-high heat, for about 15 minutes; stirring often.
- Remove onions from the skillet, and set aside, but DO NOT drain off any of the bacon grease. To the skillet, add a couple tablespoons of the Buttered Flavored Crisco.
- In a shallow bowl, add the flour; sprinkle in some of the salt and pepper. Lightly dust liver in the flour, add to the skillet, and cook liver over medium heat; till lightly browned on both sides. This doesn't take very long, so watch and turn liver quickly, so it doesn't burn in skillet. Remove cooked liver from the skillet, and set aside on a plate.
- Add the sliced onions back to the skillet. Place liver ontop of the cooked onions, then top the liver with the bacon slices. Cover skillet with a lid; cook the liver, bacon and onions over low heat (a low simmer) for exactly 15 minutes.
- Turn off heat; remove the liver, bacon, and onions, and place on a serving platter or plate to serve.
- Note: You may think the 3 large onions is a bit too much for this recipe, but it's not. The onions do cook down quite a bit.
Nutrition Facts : Calories 1078.7, Fat 91.8, SaturatedFat 37.2, Cholesterol 128.7, Sodium 239.1, Carbohydrate 45, Fiber 4.7, Sugar 9.6, Protein 17.8
LIVER & BACON WITH ONION GRAVY
A nostalgic thrifty dish that's rich and nutritious - serve the gravy drizzled over fluffy mashed potato
Provided by Sara Buenfeld
Categories Dinner, Main course
Time 30m
Number Of Ingredients 8
Steps:
- Cook the bacon in a large non-stick frying pan until crisp. Meanwhile, mix the flour and sage, if using, and use to dust the liver. Remove bacon from the pan and set aside. Add the oil to the pan and brown the liver for about 1 min on each side. Remove from the pan, then fry the onion until softened. Stir in stock and ketchup, then bubble for 5 mins.
- Put the liver back in the pan and cook for 3 mins until cooked through. Serve with the bacon broken over the top and some mash. (see related recipes)
Nutrition Facts : Calories 504 calories, Fat 23 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 7 grams sugar, Fiber 3 grams fiber, Protein 53 grams protein, Sodium 2.5 milligram of sodium
ABSOLUTE BEST LIVER AND ONIONS
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
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
LIVER, BACON & ONIONS
Provided by Jamie Oliver
Categories Meals for one Pork Bread
Time 15m
Yield 1
Number Of Ingredients 5
Steps:
- Peel and very finely slice the red onion. Place in a large non-stick frying pan on a medium-high heat with 1 teaspoon of olive oil.
- Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
- Push the onions to one side, and add the bread and bacon to the pan. As soon as they crisp up, flip them over. Drizzle the soft, golden onions with a little red wine vinegar, toss with tongs, then move them on top of the bread, so they don't catch. Once the bacon is golden, move that on top of the onions.
- Lightly season the liver, then add to the pan to sear for just 1 minute on each side, so it's golden on the outside, blushing in the middle.
- Add the 2 reserved sage leaves alongside, with 1 teaspoon of olive oil to crisp them up, then serve.
Nutrition Facts : Calories 362 calories, Fat 13.1 g fat, SaturatedFat 3 g saturated fat, Protein 29 g protein, Carbohydrate 32.2 g carbohydrate, Sugar 5.9 g sugar, Sodium 1.1 g salt, Fiber 2.5 g fibre
CALF LIVER AND ONIONS WITH BACON
Two or three spashes of red wine vinegar give a fresh kick to this old standby. Cooking with bacon also "lightens" the liver taste. When my children were small, I called this "Cowboy Steak." It was inspiration born of desperation. They ate it with enthusiasm.
Provided by mammamia 2
Categories Beef Organ Meats
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
- Tear bacon in bite sized pieces.
- Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
- Remove onions, set aside, leaving as much grease as possible in skillet.
- Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
- Place liver in hot grease, cooking until brown on both sides, over medium heat.
- When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
- Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
- Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
- Cover, cook on low for 15-20 minutes. It should look like you have gravy.
Nutrition Facts : Calories 165.9, Fat 6.9, SaturatedFat 2.2, Cholesterol 17.6, Sodium 372.3, Carbohydrate 17.3, Fiber 1.4, Sugar 2.4, Protein 8.2
LIVER, BACON, AND ONIONS DOWN-HOME STYLE
Provided by Karen Vanersloot-Richards
Categories Onion Sauté Quick & Easy Meat Bacon Winter Gourmet Connecticut
Yield Serves 3 or 4
Number Of Ingredients 6
Steps:
- In a large heavy skillet cook bacon over moderate heat until crisp and transfer with a slotted spoon to paper towels to drain. Pour off half the fat from skillet into a small bowl and reserve. Add onion to skillet and cook over moderate heat, stirring, until golden. Transfer onion with a slotted spoon to a bowl.
- Rinse and pat dry each piece of liver. Dredge liver in flour mixture, shaking off excess. Add reserved fat to skillet and heat over moderately high heat until hot but not smoking. Sauté liver in batches until crisp and browned, about 2 minutes on each side for medium. Transfer liver with a slotted spatula to a platter and add water and ketchup to skillet, stirring occasionally and scraping up bits. Simmer sauce, stirring constantly, 1 minute.
- Serve liver with bacon, onion, and sauce.
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- Set a large pan over a medium-low heat and add a drizzle of oil, followed by the bacon. Gently fry the bacon until the pieces start to render a little fat and take on some colour. Add the thinly sliced onions and fry gently for 15-20 minutes, stirring as they cook. Once the onions are lovely and soft and beginning to caramelise, add the garlic and chopped sage and continue to cook for a further 3-4 minutes.
- Add the brandy, if using, and bubble to reduce by half. Pour in the stock, add the thyme and season with pepper. Let the sauce simmer for 15-20 minutes or until the liquid has reduced by two thirds. Keep warm over a very low heat.
- Meanwhile, put the potatoes in a large pan with a pinch of salt. Pour over cold water to cover, bring to the boil, then reduce the heat and simmer for about 20 minutes until tender.
- Drain and return the potatoes to → the pan, mash until smooth, then beat in the milk and butter.
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