Best 3 Beef Liver And Onions With White Wine Recipes
Beef liver and onions is a classic dish that is enjoyed by many people around the world. It is a simple dish to make, but it can be difficult to get it just right. With the right recipe, however, you can create a delicious and flavorful dish that will impress your friends and family. When choosing a recipe, there are a few things you should keep in mind. First, you want to make sure that the recipe uses high-quality ingredients. This means using fresh, organic beef liver and onions. You also want to make sure that the recipe includes a variety of spices and herbs, as this will help to create a more flavorful dish. Finally, you want to make sure that the recipe is easy to follow. This will ensure that you can create a successful dish without any problems.
Here are our top 3 tried and tested recipes!
BEEF LIVER AND ONIONS WITH WHITE WINE
Make and share this Beef Liver and Onions With White Wine recipe from Food.com.
Provided by Gay Gilmore
Categories Beef Organ Meats
Time 25m
Yield 3-4 serving(s)
Number Of Ingredients 11
Steps:
- Combine flour, salt and pepper in bag.
- Slice the liver into 1/2 inch strips and shake in bag of seasonings to coat.
- Set aside.
- Heat skillet with 2-3 tablespoons of butter and a dash of oil.
- Saute the onions on medium heat until tender and glossy.
- Transfer to side dish and sprinkle with sage, salt and pepper.
- Return skillet to high heat, add 3-4 tablespoons butter and dash of oil.
- Add liver and sear 5 minutes until brown.
- Inside meat should be slightly pink.
- Return onions to pan til heated.
- Remove liver and onions from pan and plate.
- Use stock and wine to deglaze pan and reduce liquid til you have a thickened sauce.
- Pour over liver and onions, sprinkle with parsley and serve.
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
Tips:
- Choose the right liver: Look for beef liver that is a deep reddish-brown color, smooth and firm to the touch, and free of any blemishes or bruises.
- Soak the liver in milk: This will help to remove any impurities and mellow the flavor of the liver.
- Slice the liver against the grain: This will make the liver more tender when cooked.
- Cook the liver over medium heat: This will prevent the liver from becoming tough and overcooked.
- Do not overcook the liver: The liver should be cooked to an internal temperature of 160 degrees Fahrenheit (71 degrees Celsius). Overcooking will make the liver tough and dry.
- Serve the liver immediately: Liver is best served immediately after it is cooked, as it will start to toughen as it cools.
Conclusion:
Beef liver and onions with white wine is a classic dish that is easy to make and packed with flavor. The liver is tender and juicy, the onions are caramelized and sweet, and the white wine adds a touch of acidity and complexity. This dish is sure to please even the most discerning palate.
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