LIVER AND ONIONS WITH BACON RECIPE 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!

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!

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1. 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.
2. Reserving 2 nice leaves, pick, finely slice and add the rest of the sage. Cook for 5 minutes, tossing regularly.
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