If you are looking for a flavorful and easy-to-make dish, beef liver and onions marinated is a great choice. This classic dish is made with tender beef liver, sliced onions, and a savory marinade. The marinade helps to tenderize the liver and infuse it with flavor, while the onions add a sweet and caramelized taste. Beef liver and onions marinated is a versatile dish that can be served with a variety of sides, such as mashed potatoes, rice, or pasta. It's also a great source of protein, iron, and vitamins.
Check out the recipes below so you can choose the best recipe for yourself!
CLASSIC BEEF LIVER & ONIONS
Rich in iron and other essential nutrients, beef liver has been a favorite for generations. Enjoy this classic recipe updated with a tangy horseradish balsamic sauce.
Provided by BIWFD
Categories Entrée
Time 1h10m
Yield 4
Number Of Ingredients 9
Steps:
- Rinse Liver using cold water; place in medium bowl. Completely cover with milk. Cover and refrigerate 30 minutes.
- Meanwhile, prepare Horseradish Balsamic Sauce.Horseradish Balsamic Sauce:Combine 2/3 cup prepared creamy horseradish and 1/3 cup balsamic vinegar in small bowl. Cover and refrigerate until ready to use.
- Heat large nonstick skillet over medium-high heat until hot. Add onions; cook and stir 15 to 20 minutes until soft and caramelized, reducing heat, if necessary. Remove onions from skillet; set aside and keep warm.
- Remove liver from milk; discard milk. Combine flour, salt and pepper in small bowl. Using sifter, evenly dust each piece of liver with seasoned flour mixture. Melt 1-1/2 teaspoons oil and 1-1/2 teaspoons butter in same skillet until hot. Add half of liver; cook 3 to 4 minutes on each side until evenly browned on outside, but pink inside. Repeat with remaining 1-1/2 teaspoons oil, 1-1/2 teaspoons butter and remaining liver.
- Serve liver and onions with Horseradish Balsamic Sauce.
Nutrition Facts : Calories 330
BEEF LIVER AND ONIONS MARINATED
This is a recipe culled from several others, using the remains of many bottles of sauces in my refrigerator, in an attempt to create a liver recipe that 9 children will all love.
Provided by Harpwriter
Categories Beef Organ Meats
Time 55m
Yield 10 serving(s)
Number Of Ingredients 9
Steps:
- Mix together brown sugar, ketchup, mustard, teriyaki sauce, worcestershire sauce, and water.
- Slice liver into strips. Marinate for 1 hour in sauce.
- Slice onion into thin rings. Saute onions in oil. Add marinated liver. Brown. Simmer for 15 minutes or until done.
Nutrition Facts : Calories 211.1, Fat 7.3, SaturatedFat 1.7, Cholesterol 235.7, Sodium 318.4, Carbohydrate 18.1, Fiber 0.3, Sugar 13.1, Protein 18
LIVER AND ONIONS
Don't believe the critics, liver's delicious and good for you. Just be sure not to overcook it!
Provided by Lola
Categories 100+ Everyday Cooking Recipes
Time 30m
Yield 4
Number Of Ingredients 7
Steps:
- In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes.
- Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices.
- Heat remaining butter in a medium skillet over medium heat
- Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Nutrition Facts : Calories 302.5 calories, Carbohydrate 15 g, Cholesterol 342.7 mg, Fat 15.7 g, Fiber 0.7 g, Protein 24.3 g, SaturatedFat 8.7 g, Sodium 161.4 mg, Sugar 3.3 g
BEEF LIVER AND ONIONS
I know that a lot of people don't care for liver and I have to admit we go through spurts on having it. But when we do, this is our favorite recipe.
Provided by lazyme
Categories Beef Organ Meats
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Coat liver with flour; set aside.
- Brown bacon; drain on paper towels.
- Brown onions in drippings.
- Brown liver quickly in same skillet, about 1 minute on each side.
- Drain fat.
- Combine broth, water, liver, pepper and tarragon.
- Cover and simmer 20 minutes until liver is fork tender.
- Uncover; top with bacon.
- Simmer uncovered 5 to 10 minutes until sauce is consistency of gravy.
ABSOLUTE BEST LIVER AND ONIONS
This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!
Provided by JSHULER43
Categories Everyday Cooking
Time 45m
Yield 4
Number Of Ingredients 6
Steps:
- Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
- Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, 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 slices in the flour mixture.
- When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!
Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g
LIVER AND ONIONS
Liver and onions come together in this hearty dish that's ready in 25 minutes - perfect for dinner!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 6
Steps:
- In 10-inch skillet, melt butter over medium-high heat. Cook onions in butter 4 to 6 minutes, stirring frequently, until light brown. Remove onions from skillet; keep warm.
- 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.
Nutrition Facts : Calories 310, Carbohydrate 10 g, Cholesterol 325 mg, Fat 1, Fiber 1 g, Protein 20 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 3 g, TransFat 1/2 g
ITALIAN-STYLE BEEF LIVER
My family loves liver, but I get tired of serving the standard liver and onions. Here a rich tomato sauce makes the liver nice and tender.-Mina Dyck, Boissevain, Manitoba
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Combine flour and salt; toss with liver. Heat 2 teaspoons oil in a skillet, cook liver until no longer pink. Remove and set aside., In the same skillet, saute onion and celery in remaining oil until tender. Stir in tomatoes, bay leaf, parsley, basil, salt and pepper. Cover and simmer for 20 minutes, stirring occasionally. Add liver and heat through. Discard bay leaf., Serve over spaghetti; sprinkle with cheese.
Nutrition Facts :
FRIED BEEF LIVER & ONIONS RECIPE - (4.1/5)
Provided by msippigrl
Number Of Ingredients 6
Steps:
- Heat a medium skillet over medium heat; then add 1/2 tablespoon margarine and 1 tablespoon oil to the skillet. When hot, add the onions and saute until tender and browned, stirring frequently so they don't burn. Transfer onions to a plate and season with a little salt and pepper; set aside. (I set them in the microwave until needed.) Place the flour into a rimmed plate or pan and season with a little salt and pepper (not too much since the liver will be salted after it is cooked). Coat liver with the flour mixture and set pieces aside on a plate. Heat a large skillet over medium-high heat, then add about 1/4 cup oil; when hot, add the liver and brown both sides, turning only once. (Do not overcook it or it will be dry and hard. Time will depend on thickness of liver.) Remove cooked liver to a serving plate and season with salt and keep warm. Continue frying any remaining liver, adding more oil, if needed. Serve liver warm, topped with the sauteed onions and side dishes of choice.. mashed potatoes, buttered white rice, green peas or beans, etc.
LIVER WITH ONIONS AND VINEGAR (FEGATO ALLA VENEZIANA)
Provided by Robert Farrar Capon
Categories dinner, main course
Time 20m
Yield 3 servings
Number Of Ingredients 8
Steps:
- Trim liver of veins and membranes. Cut on the diagonal into wide, 1/4-inch slices.
- Melt the butter in a large skillet. Fry the onions in the butter over medium heat, stirring often, until nicely browned, 10 to 15 minutes. Season to taste with salt, pepper and vinegar. Set aside.
- Dredge liver pieces with seasoned flour, and shake off excess. In a second large skillet, melt the clarified butter over high heat, and when very hot, drop in the liver pieces, a few at a time. Fry 30 seconds or so on each side. Remove to a serving dish. Liver should still be raw in the center.
- When all liver pieces have been fried, place the onions in the skillet containing the liver juices and reheat the onions thoroughly, stirring often. Add the liver to the onions, toss briefly to heat through, and turn out onto the serving dish. Sprinkle with chopped parsley.
Nutrition Facts : @context http, Calories 479, UnsaturatedFat 10 grams, Carbohydrate 16 grams, Fat 32 grams, Fiber 2 grams, Protein 32 grams, SaturatedFat 18 grams, Sodium 672 milligrams, Sugar 4 grams, TransFat 1 gram
Tips:
- Choose the right liver: Select fresh, young beef liver for the best flavor and texture. Avoid any liver that is discolored or has an unpleasant odor.
- Marinate the liver: Marinating the liver in milk or buttermilk helps to tenderize it and remove any bitterness. Be sure to marinate the liver for at least 30 minutes, but no longer than 24 hours.
- Slice the liver against the grain: This will help to make the liver more tender when cooked.
- Cook the liver quickly: Overcooking will make the liver tough and dry. Cook the liver over medium-high heat for just a few minutes per side, or until it is just cooked through.
- Serve the liver immediately: Liver is best served immediately after it is cooked. If you need to store the liver, wrap it tightly in plastic wrap and refrigerate it for up to 2 days.
Conclusion:
Beef liver and onions is a classic dish that is easy to make and packed with flavor. By following these tips, you can cook liver that is tender, flavorful, and juicy. So next time you're looking for a quick and easy meal, give beef liver and onions a try.
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