LIVER AND ONIONS RECIPE - TASTE OF SOUTHERN
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
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!
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
Mary Berry's easy-to-follow recipe for Beef Wellington is a showstopping feast or a truly special Sunday lunch idea.
Provided by Mary Berry
Yield Serves 8
Number Of Ingredients 1
Steps:
1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
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LIVER AND ONIONS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 25 minutes
Calories 310 per serving
- Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.
LIVER AND ONIONS RECIPE - TASTE OF SOUTHERN
From tasteofsouthern.com
Reviews 4.6
Total Time 30 minutes
Cuisine American
- Serve warm and Enjoy!
EASY BEEF WELLINGTON RECIPE BY MARY BERRY | XMAS DINNER ...
From thehappyfoodie.co.uk
1. Season the beef with black pepper. Heat the oil in a large frying pan, add the beef, and cook over a high heat until browned all over.
2. Put the beef fillet in a roasting tin and cook in a preheated oven at 220C (200C fan, Gas 7) for 25 minutes for rare beef, 35 minutes for medium, or 40 minutes for well-done. Leave to cool completely.
3. Meanwhile, melt the butter in the frying pan, add the onion and the mushrooms, and cook, stirring, for 3 minutes or until softened. Increase the heat to high, and cook until the excess moisture has evaporated. Turn into a bowl and leave to cool completely.
4. Add the liver pâté to the mushroom and onion mixture, season with salt and pepper, and stir well to combine.
5. To wrap the beef and pâté mixture in the pastry, roll out 300g (10 oz) of the pastry to a 30 x 40 cm (12 x 16 in) rectangle. Spread half of the pate mixture down the middle, leaving a 10 cm (4 in) border on each side.
Then, remove the string from the beef and place the beef on the pâté mixture. Cover the beef with the remaining pâté mixture.
Brush the pastry border with beaten egg. Fold the short sides of the pastry over the beef.
Fold over the long ends and turn the pastry over. Brush with beaten egg. Roll out the remaining pastry, and cut into strips, 5 mm (¼ in) wide. Arrange in a lattice pattern on top of the pastry, then glaze the strips with the beaten egg.
6. Bake at 220C (200C fan, Gas 7) for 45 minutes or until the pastry is crisp and golden. Cover with foil after 30 minutes to prevent the pastry becoming too brown. Leave to stand for about 10 minutes, then slice and serve with gravy.
LIVER AND ONIONS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 25 minutes
Calories 310 per serving
- Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.
LIVER AND ONIONS RECIPE - BETTYCROCKER.COM
From bettycrocker.com
Reviews 4
Total Time 25 minutes
Calories 310 per serving
- Coat liver with flour. In same skillet, heat oil over medium heat. Cook liver in oil 2 to 3 minutes on each side or until brown on outside and slightly pink in center, returning onions to skillet during last minute of cooking. Don't overcook or liver could become tough. Sprinkle with salt and pepper.
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