HOW TO COOK BEEF LIVER ON THE STOVE RECIPES

Name: Liver and Onions Recipe
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Yield: 3
Cuisine: American
Ingredients: 1 lb of Beef Liver; 1 Onion, large, sliced; 2 Tablespoons Butter; 1 cup Flour; ½ cup Shortening or Oil for frying.; Salt; Pepper; Paprika

LIVER AND ONIONS RECIPE : TASTE OF SOUTHERN

Liver and Onions Recipe : Taste of Southern image

Follow these step-by-step, photo illustrated instructions for our Liver and Onions Recipe complete with a printable recipe. I know, it’s an acquired taste but, it’s certainly worth giving this old southern favorite a try. It's quick and easy and goes great with rice or mashed potatoes.

Provided by Steve Gordon

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 3

Number Of Ingredients 8

Ingredients

1 lb of Beef Liver
1 Onion, large, sliced
2 Tablespoons Butter
1 cup Flour
½ cup Shortening or Oil for frying.
Salt
Pepper
Paprika

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!

CHICKEN-LIVER PâTé RECIPE - NYT COOKING

Chicken-Liver Pâté Recipe - NYT Cooking image

You could serve this chicken pâté as an appetizer at a dinner party, or simply as a light (really!) supper or a sandwich spread. It takes less than a half-hour to prepare, and it will firm up in the refrigerator in a few hours. Simply pack the mixture into a bowl or glass jar, cover and refrigerate.

Provided by Sam Sifton

Total Time 20 minutes

Yield 6 to 8 servings

Number Of Ingredients 7

Ingredients

8 tablespoons unsalted butter, cut into cubes
2 medium shallots, peeled and finely chopped
1 pint fresh chicken livers, approximately 1 pound, trimmed
1 tablespoon fresh thyme leaves, chopped
1/3 cup Madeira or port
3 tablespoons heavy cream, plus more as needed
Kosher salt to taste

Steps:

Put a large, heavy sauté pan over medium heat, and melt 4 tablespoons of the butter until it begins to foam. Add the shallots, and sauté them until translucent, being careful not to allow them to brown. Add the livers, thyme and Madeira or port, and bring the heat to high. Cook, occasionally stirring the livers around in the pan with a spoon, until the wine has reduced and the livers are lightly browned but still very soft and pink on the inside, approximately 5 minutes.
Remove the pan from the stove, and put its contents into a blender or food processor, along with the cream and the remaining butter. Purée until smooth, adding a little more cream if necessary. Taste and adjust seasoning, adding salt if necessary.
Pack the pâté into a glass jar or bowl, then smooth the top with a spatula. Cover with plastic wrap and refrigerate until firm, about two hours or up to five days. Serve with bacon-onion jam and copious amounts of toast.

Nutrition Facts : @context http//schema.org, Calories 207, UnsaturatedFatContent 6 grams, CarbohydrateContent 4 grams, FatContent 16 grams, FiberContent 1 gram, ProteinContent 10 grams, SaturatedFatContent 9 grams, SodiumContent 225 milligrams, SugarContent 2 grams, TransFatContent 1 gram

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