HOW TO COOK LIVER WITHOUT ONIONS RECIPES
LIVER AND ONIONS RECIPE - FOOD.COM - FOOD.COM - RECIP…
I grew up eating liver cooked this way, although without the onions, because this was the way Mum did it. I love it, and always have. Mum never liked onions, but once I married and left home, I learned to love them, so I just added them to the "recipe" - which by the way until now has never been written down.
Total Time 30 minutes
Prep Time 20 minutes
Cook Time 10 minutes
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- Slice and cook the onions in fry pan, using butter. Set aside, and keep warm.
- Combine the flour, pepper and salt, mix well.
- Coat the liver thoroughly in the flour mixture.
- Cook in butter over medium heat, turning once - depending on thickness, about 5 minutes per piece. I always keep them warm in the oven, set on it's lowest heat, until all the liver is cooked.
- When all done, reheat the onions in remaining butter.
- Serve the onions on top of the liver.
Nutrition Facts : Calories 1541.8, FatContent 52.8, SaturatedFatContent 24.6, CholesterolContent 2261, SodiumContent 1049.8, CarbohydrateContent 86, FiberContent 3, SugarContent 3.4, ProteinContent 170.4
LIVER AND ONIONS WITH GRAVY - A COALCRACKER IN THE KITCHEN
Provided by A Coalcracker in the Kitchen
Categories Main Dishes Pa Dutch/Amish Recipes
Number Of Ingredients 10
Steps:
- Gently rinse liver slices under cold water and place in a medium bowl (cut into smaller pieces if desired). Pour in enough milk to cover. Let stand (about an hour) while preparing onions.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion slices, sprinkle lightly with salt, and saute them in butter until soft and caramelized.
- Remove onions from the pan 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 the slices in the flour mixture. Gently tap off excess flour.
- On medium-high heat, cook the floured slices until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions on top of liver slices, reduce heat and finish cooking to your taste. Cut a slice of lives with a knife to check level of done-ness. BE CAREFUL NOT TO OVERCOOK!
- Remove the liver and onions to a plate, cover with foil to keep warm.
- On medium-low, scrape up the bits and pieces from the bottom of the pan. Add 2 tablespoons butter to the pan, melt, then sprinkle with 2 tablespoons all purpose flour. Whisk the flour and cook for a minute or two.
- Slowly add 1 cup beef broth or stock, whisking constantly. Cook until thickened. Add salt and pepper to taste.
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