SMOTHERED BEEF LIVER RECIPE | ALLRECIPES
If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.
Provided by PATTY MAE
Categories Everyday Cooking
Total Time 30 minutes
Prep Time 10 minutes
Cook Time 20 minutes
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
- In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
- Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.
Nutrition Facts : Calories 329.8 calories, CarbohydrateContent 23.1 g, CholesterolContent 312.1 mg, FatContent 14.7 g, FiberContent 2 g, ProteinContent 25.9 g, SaturatedFatContent 3.1 g, SodiumContent 955 mg, SugarContent 3.9 g
FOUR RAW BEEF RECIPES FROM AROUND THE WORLD | SMALL ...
Steps:
- Chop the meat very finely with a sharp, long-bladed knife. Don't use a grinder because the texture will suffer.
- Mix ingredients carefully to maintain fluffiness.
- Shape into a large loaf.
- Garnish with anchovy strips, more onions, more capers.
- Enjoy with toast points or any kind of cracker.
Nutrition Facts : Calories 210 kcal, CarbohydrateContent 1 g, ProteinContent 26 g, FatContent 10 g, SaturatedFatContent 3 g, CholesterolContent 120 mg, SodiumContent 178 mg, FiberContent 1 g, SugarContent 1 g, ServingSize 1 serving
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BEEF WELLINGTON | SAINSBURY'S RECIPES
From recipes.sainsburys.co.uk
Total Time 135 minutes
Cuisine European
Calories 475 calories per serving
Preheat the oven to 220°C/fan 200°C/gas mark 7. Heat 1 tbsp oil in a large pan over a high heat. Season the beef with freshly ground black pepper, then put in the pan and sear for 1 minute on each side, until browned all over. Set aside to cool.
Roll out a third of the pastry into a long rectangle, just slightly larger than the length and width of the beef fillet. Place on a non-stick baking tray and prick well with a fork. Chill in the fridge for 15 minutes, then bake in the oven for 12 minutes, until brown and crisp. Remove from the oven and allow to cool.
Heat the remaining oil in the pan. Add the mushrooms and shallots and cook over a medium heat for 5-10 minutes, until all the liquid has evaporated. Add the garlic and cook for a further minute. Tip into a bowl and stir through the pâté and herbs.
Roll out the remaining two-thirds of the pastry into a rectangle large enough to enclose the fillet. Place the beef on the cooked pastry and cover the top and sides with the mushroom mixture. Lay the rolled-out pastry over the top, tucking it under the pastry base to secure. Slice any trimmings into lengths and lay over the top to create a diamond effect, then brush the pastry with the egg yolk.
Cook in the oven for 30 minutes, then reduce the heat to 200°C/fan 180°C/gas mark 6 and cook for a further 15 minutes, until golden and crisp. Remove from the oven and rest for 10 minutes before slicing and serving.
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