Sliced Calfs Liver With Golden Onions Recipes

SLICED CALF'S LIVER WITH GOLDEN ONIONS

Steps:

• Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
• Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
• Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
• Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

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!

CALVES LIVER AND ONIONS

Steps:

• Cut liver in small serving size pieces.
• Salt and pepper pieces.
• In a 12 inch skillet heat vegetable oil.
• Make sure it is good and hot (I use medium high).
• Lightly roll pieces in flour.
• Saute in hot oil till brown on one side, turn and brown the other side.
• About 4 minutes per side.
• Remove from skillet and keep warm.
• Add onions to skillet and fry about 5 minutes till crisp tender.
• Put onions over liver and serve.

CALF'S LIVER WITH ONIONS, RAISINS AND PINE NUTS

Steps:

• In a small bowl let the raisins steep in the Marsala for 1 hour.
• In a saucepan, combine the onions, 2 tblsps of the butter, sugar and salt and pepper to taste and add enough water to just cover the onions.
• Bring to a boil over moderate-high heat and boil 10 minutes, or until water is evaporated.
• Saute the onions, shaking the pan, for 5 minutes, or until golden-brown.
• In a shallow dish, dredge the liver, patted dry, in the seasoned flour, shaking off excess.
• In a skillet, heat the remaining 2 tblsps butter and the oil over moderate-high heat until hot and sauté the liver in batches, turning it, for 3 minutes, or until browned outside and pink within.
• Transfer liver with slotted spatula and keep warm, covered.
• Add the raisin mixture and stock to skillet and reduce over moderate-high heat, stirring, until thickened slightly.
• Add the onions and salt and pepper to taste.
• Nap the liver with the sauce and sprinkle with pine nuts.