Best 2 Beef Liver And Onions With White Wine Recipes
**Beef Liver and Onions with White Wine: A Classic Dish with a Twist**
Beef liver and onions is a classic dish that has been enjoyed for centuries. It is a simple but flavorful dish that can be easily prepared at home. This recipe adds a twist to the classic by using white wine instead of red wine. The white wine adds a bright acidity that balances the richness of the liver. The result is a dish that is both delicious and elegant.
**Other recipes in the article:**
* **Beef Liver and Onions with Bacon:** This recipe uses bacon instead of white wine to add flavor to the dish. The bacon adds a smoky flavor that pairs well with the liver.
* **Beef Liver and Onions with Mushrooms:** This recipe adds mushrooms to the dish for a more earthy flavor. The mushrooms also add a bit of texture to the dish.
* **Beef Liver and Onions with Peppers:** This recipe adds peppers to the dish for a bit of heat. The peppers also add a bit of color to the dish.
* **Beef Liver and Onions with Gravy:** This recipe adds a gravy to the dish for a richer flavor. The gravy is made with beef broth, red wine, and herbs.
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
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 a liver that is deep red or reddish-brown in color, with a smooth, shiny surface. Avoid any liver that is pale, spotty, or has an unpleasant odor.
- Soak the liver in milk: This will help to remove any bitterness from the liver and make it more tender. Soak the liver in milk for at least 30 minutes, or up to overnight.
- Slice the liver thinly: This will help it to cook evenly. Slice the liver against the grain, into 1/4-inch thick slices.
- Season the liver well: Season the liver with salt, pepper, and your favorite herbs and spices. This will help to enhance the flavor of the liver.
- Cook the liver over medium-high heat: This will help to sear the outside of the liver and keep it from becoming dry. Cook the liver for 3-4 minutes per side, or until it is cooked through.
- Serve the liver immediately: Liver is best served immediately after it is cooked. Serve it with your favorite sides, such as mashed potatoes, roasted vegetables, or rice.
Conclusion:
Beef liver and onions with white wine is a delicious and easy-to-make dish that is perfect for a weeknight meal. The liver is tender and flavorful, and the onions and white wine add a rich and savory flavor. This dish is sure to please even the most discerning palate.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#30-minutes-or-less #time-to-make #course #main-ingredient #cuisine #preparation #occasion #north-american #main-dish #beef #american #fall #winter #stove-top #dietary #seasonal #comfort-food #high-protein #low-carb #beef-organ-meats #beef-liver #high-in-something #low-in-something #meat #taste-mood #equipment
You'll also love
