Best 3 Lubys Cafeteria Beef Liver And Onions Recipes

Luby's Cafeteria's Beef Liver and Onions is a classic dish that has been enjoyed by diners for decades. The tender beef liver is coated in a flavorful breading and pan-fried until golden brown, then smothered in a rich and savory onion gravy. Served with mashed potatoes, green beans, and a side of cornbread, this hearty and comforting meal is sure to satisfy even the most discerning palate. If you're looking for a delicious and easy-to-make recipe for beef liver and onions, you've come to the right place. In this article, we'll guide you through the steps to create a dish that will rival the one served at Luby's Cafeteria. From selecting the best cuts of beef liver to preparing the perfect gravy, we'll provide you with all the tips and tricks you need to make this classic dish a success.

Let's cook with our recipes!

ABSOLUTE BEST LIVER AND ONIONS

Absolute Best Liver and Onions image

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

Ingredients

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

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

LUBY'S CAFETERIA BEEF LIVER AND ONIONS

Luby's Cafeteria Beef Liver and Onions image

This is a most requested recipe from the Luby's Cafeteria posted in response to a request. Prep time includes soaking time.

Provided by Miss Annie

Categories Beef Organ Meats

Time 40m

Yield 6 serving(s)

Number Of Ingredients 8

Ingredients

2 1/4 lbs beef liver, sliced 1/4 inch thick
2 tablespoons butter or 2 tablespoons margarine
1 large onion, sliced 1/4 inch slices
1/2 teaspoon seasoning salt
1 cup milk
2 extra large eggs
3 cups fine dry breadcrumbs
2 tablespoons vegetable oil

Steps:

Soak liver in cold salted water for 15 to 20 minutes.
In 10-inch skillet, melt butter over medium heat.
Add onion and cook, stirring occasionally, until tender and lightly browned.
Sprinkle with salt.
Keep warm.
In a shallow bowl, whisk together milk and eggs until well blended.
Place bread crumbs in separate shallow bowl.
Rinse liver under cool running water.
Pat dry with paper towels.
Dip into milk mixture, then into bread crumbs, coating evenly.
Heat oil in large skillet over medium heat.
Add liver and cook 2 to 3 minutes on each side or until cooked through.
Top with onions.

LUBY'S LIVER AND ONIONS

Luby's Liver and Onions image

Luby's has the best liver and onions around. Lightly dredged in seasoned flour and carefully cooked makes it tender and tasty.

Provided by Ms_Misty57

Categories Onions

Time 35m

Yield 4 serving(s)

Number Of Ingredients 6

Ingredients

4 tablespoons butter
2 large onions, sliced thin
1 lb beef liver, sliced about 1/4 inch and cleaned
1 teaspoon seasoning salt
1 cup Wondra Flour
2 tablespoons coconut oil or 2 tablespoons canola oil

Steps:

Melt butter over medium heat in a large skillet and add sliced onions. Cook until tender.
Mix the flour and seasoned salt together on plate, large bowl, or ziplock bag.
Dredge each piece of liver in flour mix being sure to cover all of the liver. Coat all of the slices of liver.
Remove the onions from the skillet and keep warm.
Add 2 tablespoons butter and 2 tablespoons coconut or canola oil to skillet and turn heat up to medium high. I prefer coconut oil.
Add dredged liver to skillet and cook on each side for 2-3 minutes. Don't overcrowd the skillet. It will take 3-4 batches to cook the liver. Move to a plate and keep warm between batches.
Once all the liver is cooked, reheat the onions then place over the livers.
You can cover with a brown, cream, beef, or mushroom gravy if you prefer.

Tips:

Use high-quality beef liver for the best flavor and texture.
Soak the liver in milk for 30 minutes to remove any bitterness.
Slice the liver thinly against the grain for more tender results.
Season the liver with salt and pepper before cooking.
Dredge the liver in flour before frying to help it brown evenly.
Cook the liver over medium heat until it is cooked through but still slightly pink in the center.
Serve the liver immediately with onions, mashed potatoes, and gravy.

Conclusion:

Luby's Cafeteria Beef Liver and Onions is a classic comfort food dish that is easy to make at home. With a few simple ingredients and a little bit of time, you can create a delicious and satisfying meal that the whole family will enjoy. So next time you're looking for a hearty and flavorful dish, give Luby's Cafeteria Beef Liver and Onions a try.