Best 4 Irish Lassies Liver And Onions Recipes
Irish Lassies Liver and Onions is a delectable dish that tantalizes taste buds with its unique blend of flavors. Originating in the countryside of Ireland, this dish has become a beloved classic enjoyed in homes and restaurants alike. The succulent liver, caramelized onions, and savory gravy come together to create a symphony of flavors that will leave a lasting impression. Whether you're a seasoned cook or a novice in the kitchen, this step-by-step guide will provide you with the essential knowledge and techniques to prepare an unforgettable Irish Lassies Liver and Onions dish.
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LIVER & ONIONS IRISH LASSIE'S STYLE RECIPE - (4.4/5)
Provided by á-10847
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half. Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.
LIVER AND ONIONS
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.
Provided by Kayne
Categories Beef Organ Meats
Time 30m
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, Fat 52.8, SaturatedFat 24.6, Cholesterol 2261, Sodium 1049.8, Carbohydrate 86, Fiber 3, Sugar 3.4, Protein 170.4
IRISH LASSIE'S LIVER AND ONIONS
Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob.
Provided by Brenda Kay Piper
Categories Irish Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
- Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 24.9 g, Cholesterol 300.2 mg, Fat 16.4 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 8.6 g, Sodium 367.6 mg, Sugar 7 g
IRISH LASSIE'S LIVER AND ONIONS
Handed down through the generations in my family. Even people who swear they hate liver and onions love this dish. Goes great with corn casserole and garlic mashed potatoes, or freshly sliced tomatoes and corn-on-the-cob.
Provided by Brenda Kay Piper
Categories Irish Recipes
Time 40m
Yield 4
Number Of Ingredients 13
Steps:
- Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half.
- Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.
Nutrition Facts : Calories 335.5 calories, Carbohydrate 24.9 g, Cholesterol 300.2 mg, Fat 16.4 g, Fiber 3 g, Protein 21.9 g, SaturatedFat 8.6 g, Sodium 367.6 mg, Sugar 7 g
Tips:
- For the best results, use fresh, high-quality liver. Avoid liver that is discolored or has an unpleasant odor.
- Soak the liver in milk for 30 minutes to help remove any bitterness.
- Slice the liver thinly against the grain to make it more tender.
- Coat the liver in flour before browning it to help prevent it from sticking to the pan.
- Cook the liver over medium heat until it is browned on the outside and cooked through on the inside. Do not overcook, as this will make the liver tough.
- Serve the liver immediately with your favorite sides.
Conclusion:
Liver and onions is a classic dish that is enjoyed by people all over the world. It is a simple dish to make, but it is full of flavor. The liver is a good source of protein, iron, and other nutrients. The onions add sweetness and depth of flavor to the dish. Serve liver and onions with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
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