Best 8 Smothered Liver With Onions Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Smothered Liver with Onions is a classic dish that has been enjoyed for generations. This easy-to-make dish is a flavorful combination of tender liver, savory onions, and a rich gravy. The key to making this dish the best it can be is to use fresh, high-quality ingredients and to cook the liver properly. It is a delectable meal that can be prepared quickly and easily. With the right ingredients and a few simple steps, you can create a delicious and satisfying meal that will have your family and friends asking for more.

Here are our top 8 tried and tested recipes!

SMOTHERED LIVER WITH ONIONS



SMOTHERED LIVER WITH ONIONS image

After the April 27th tornado took my home I stayed with neighbors. My little Schitzapoo stayed with me. I had to be near to see about things, hubby stayed at a local motel. They fixed a wonderful bed room for me and Cricket. Their home was our home. Katherine is 91 and her son lives with her. She is totally amazing, doesn't look or act her age. We talked about enjoying Liver and Onions and she's a wonderful cook. Last week they invited me to lunch and she had the most wonderful Smothered Liver and Onions with creamed potatoes and a garden salad. This recipe is in honor of my wonderful friend and neighbor Katherine Cobb.

Provided by Jewel Hall @0124

Categories     Beef

Number Of Ingredients 7

5 medium onions, vidalia, peeled, sliced thin
3 tablespoon(s) bacon drippings
1 pound(s) thinly sliced beef liver
3/4 cup(s) water
3 tablespoon(s) flour
1 teaspoon(s) salt
1/2 teaspoon(s) black pepper

Steps:

  • Cook onions in one Tablespoon of bacon drippings on medium high heat until golden brown. Remove from pan and set aside.
  • Remove membrane from liver. Mix flour with salt and pepper, dredge liver in mixture.
  • Fry Liver in remaining hot 2 Tablespoons of bacon drippings until browned well on both sides.
  • Add onions and water to liver, cover and simmer 30 minutes or until liver is tender. You can add a little more water if necessary to prevent sticking.
  • Serve with Creamed Irish Potatoes, Garlic Bread and garden salad.

SMOTHERED BEEF LIVER



Smothered Beef Liver image

If you like liver, you will LOVE this way of cooking it. Easy and delicious. If you don't like liver, try this and you might learn to LIKE it.

Provided by PATTY MAE

Categories     100+ Everyday Cooking Recipes

Time 30m

Yield 4

Number Of Ingredients 9

3 tablespoons vegetable oil
1 large onion, sliced
1 pound beef liver
½ cup all-purpose flour
1 teaspoon salt, or to taste
¼ teaspoon ground black pepper, or to taste
1 (8 ounce) can tomato sauce
¼ cup water
½ teaspoon dried oregano

Steps:

  • Heat vegetable oil in a large skillet over medium heat. Saute onions until soft, but not browned. Remove from pan using a slotted spoon, and set aside. Slice the liver into serving size pieces, and remove any membrane.
  • In a shallow dish, mix together the flour, salt and pepper. Dredge the liver in the flour mixture, and place into the hot skillet. Brown the liver quickly on each side. Place reserved onions on top of liver pieces. Pour the tomato sauce and water over everything in the pan, lifting the liver pieces to let the tomato sauce coat the bottom of the pan.
  • Sprinkle the oregano over everything, and simmer over low heat for 8 to 10 minutes, stirring occasionally. Adjust salt and pepper to taste. Be careful not to overcook, or liver will be tough. I serve this with mashed potatoes and green beans.

Nutrition Facts : Calories 329.8 calories, Carbohydrate 23.1 g, Cholesterol 312.1 mg, Fat 14.7 g, Fiber 2 g, Protein 25.9 g, SaturatedFat 3.1 g, Sodium 955 mg, Sugar 3.9 g

SMOTHERED LIVER



Smothered Liver image

Provided by Food Network

Categories     main-dish

Yield 8 servings

Number Of Ingredients 10

8 slices of liver, 1/2 inch thick, preferably calves liver
1/4 cup sherry wine vinegar
1/4 cup Worcestershire sauce
1 tablespoon dry mustard
4 garlic cloves, finely mashed
1 teaspoon sea salt
Freshly ground black pepper
Flour, as needed
8 slices bacon, fried crisp, bacon grease reserved
2 cups chicken stock

Steps:

  • Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes.
  • Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm.
  • Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.

SAUTEED CALF'S LIVER SMOTHERED WITH ONIONS



Sauteed Calf's Liver Smothered with Onions image

Provided by Matthew Reichel

Categories     Beef     Onion     Sauté     Fall     Bon Appétit

Yield Makes 4 servings

Number Of Ingredients 8

1 cup all purpose flour
2 teaspoons salt
1 teaspoon ground black pepper
8 1/2-inch-thick slices calf's liver
3 tablespoons vegetable oil
1 tablespoon butter
1/2 cup beer
2 pounds onions, sliced

Steps:

  • Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil.
  • Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.

LIVER AND ONIONS W/ GRAVY



Liver and Onions W/ Gravy image

This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.

Provided by David04

Categories     Beef Liver

Time 30m

Yield 4-5 serving(s)

Number Of Ingredients 7

flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth

Steps:

  • Place enough flour in a large bowl to coat the liver. Add salt and pepper.
  • Slice liver and dredge in seasoned flour.
  • Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
  • Place sliced onions in the skillet with the liver.
  • Pour beef broth on top of liver and onions.
  • Cover and simmer on low until onions are tender and broth forms a nice gravy.

LIVER WITH PEPPERS AND ONIONS



Liver with Peppers and Onions image

I found the secret to getting my children to eat liver was to start early, before other kids let them know that liver is supposed to be "yucky". This tasty stir-fry has good flavor.-Naomi Giddis, Two Buttes, Colorado.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4-6 servings.

Number Of Ingredients 12

1/2 cup all-purpose flour
1 teaspoon salt
1/4 teaspoon pepper
1 pound liver, cut into bite-size pieces
1 large onion, thinly sliced into rings
1 medium green pepper, cut into 1-inch pieces
1 sweet red pepper, cut into 1-inch pieces
4 tablespoons canola oil, divided
1 tablespoon cornstarch
1 cup beef broth
2 tablespoons soy sauce
Cooked rice or noodles

Steps:

  • In a large bowl or resealable plastic bag, combine the flour, salt and pepper. Add liver; toss to coat. In a large skillet, cook onion and peppers in 2 tablespoons oil until crisp-tender. Remove from pan; set aside. , In same skillet, cook and stir liver in remaining oil for 5-7 minutes or until no pink remains. In a small bowl, combine the cornstarch, broth and soy sauce until smooth; stir into liver. Bring to a boil; cook and stir for 2 minutes or until thickened. Return vegetables to the skillet; heat through. Serve with rice or noodles.

Nutrition Facts : Calories 245 calories, Fat 12g fat (2g saturated fat), Cholesterol 332mg cholesterol, Sodium 898mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.

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

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

EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY



Easy and Good Beef Liver and Onions and Gravy image

Make and share this Easy and Good Beef Liver and Onions and Gravy recipe from Food.com.

Provided by AndreaW

Categories     Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 beef liver, 1 nch cuts of
ground red pepper (I like red for the spice) or ground black pepper (I like red for the spice)
garlic salt or salt
olive oil
1 -2 yellow onion
olive oil
salt and pepper
1 yellow onion
3 (14 1/2 ounce) cans beef broth
3/4 cup water
4 tablespoons all-purpose flour
2 tablespoons butter

Steps:

  • Liver.
  • Defrost the liver and soak in cold water for about 5-10 minutes.
  • Pad them dry and dash all slices with the salt and pepper.
  • Coat the bottom of a large skillet with a generous amount of olive oil.
  • Heat oil on high for about a minute and add liver.
  • Cook 3minutes.
  • Turn.
  • Dash salt and pepper on other side.
  • Cook 3minutes.
  • Your Done.
  • Onion.
  • Cut into big slices.
  • Coat bottom of pan with olive oil or butter if you want to be bad.
  • (It's better with olive oil.) Heat oil about 1minute.
  • Add onion.
  • Dash with salt and pepper.
  • Cook until brown on high or med high.
  • Make sure to frequently stir onions and don't let them burn.
  • Adjust temp if needed.
  • Gravy.
  • Cut onion into small pieces.
  • Melt butter in pan and add onions.
  • Cook them down on high for about 5min.
  • Do not let burn.
  • Stir in 4tbs of flour and stir.
  • Add Broth and Water.
  • Stir and stir some more.
  • You Don't need to add salt becuase the broth has enough, but add pepper if you like.
  • Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

Tips:

  • Choose the right liver: Look for a fresh, plump liver with a smooth, shiny surface. Avoid any liver that is discolored or has a slimy texture.
  • Soak the liver in milk: This helps to remove any impurities and mellows out the flavor.
  • Cook the liver over medium-low heat: This prevents it from becoming tough. Cover the pan to help the liver cook evenly.
  • Do not overcook the liver: It should be cooked through but still slightly pink in the center. Overcooked liver is tough and dry.
  • Serve the liver immediately: It is best when served hot off the stove.
  • Pair the liver with your favorite sides: Mashed potatoes, roasted vegetables, and gravy are all classic choices.

Conclusion:

Smothered liver with onions is a classic dish that is easy to make and packed with flavor. With a few simple tips, you can make sure that your liver is cooked perfectly every time. So next time you are looking for a quick and easy weeknight meal, give smothered liver with onions a try. You won't be disappointed!

Related Topics