**Beef Liver and Onions with Curried Rice: A Culinary Symphony of Bold Flavors and Exotic Aromas**
Prepare to embark on a culinary journey with our tantalizing Beef Liver and Onions with Curried Rice recipe, where the richness of beef liver harmoniously blends with the pungency of onions and the aromatic embrace of curry spices. This dish is a symphony of bold flavors and exotic aromas, sure to tantalize your taste buds and transport you to a world of culinary delight. Intricately crafted with a blend of spices and herbs, our Curried Rice recipe complements the robust flavors of the liver and onions, creating a harmonious balance of textures and tastes. Whether you're a seasoned chef or a home cook seeking a new adventure in the kitchen, this dish promises an unforgettable dining experience. So, gather your ingredients, fire up your stove, and let's embark on this delectable culinary adventure.
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
BEEF LIVER & ONIONS CURRIED
This is an old Italian recipe that I got from a dear friend of mine, Martin San, and I slightly modified. I guarantee that this will be the BEST liver you've ever tasted! Even people who don't like liver will like this recipe.
Provided by Alan Leonetti
Categories Beef Organ Meats
Time 3h50m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cover bottom of very large skillet with olive oil.
- Slice the onions 1/8 of an inch thick & place into skillet.
- Add 1/4 tsp salt, 1 tsp pepper, 1 tsp paprika & 1 tsp curry.
- Sauté on low heat & covered about 2 1/2 to 3 hours.
- Cut liver into 1 1/2 to 2 inch cubes.
- Place the cubed liver into a plastic bag with 4 tbsp flour, 1/2 tsp salt & 1/2 tsp pepper.
- Shake the bag to fully coat all of the liver.
- In a clean skillet, cover bottom with olive oil & on high heat get the oil VERY HOT!
- Place the liver into the extremely hot oil & sear the liver on both sides.
- Add a little more salt, pepper & curry if needed.
- Add the liver & onions together & fold & serve.
- This could be served, if desired, over either rice, coos coos, polenta or pasta.
- Potatoes are only recommended as a side dish.
CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY
Steps:
- In a large glass baking dish, add liver and milk and let soak for 20 minutes.
- In a large skillet over medium heat, add bacon and butter and cook until fat has rendered, about 6 minutes. Transfer bacon to paper towels to drain and reserve 3 tablespoons fat in skillet. Reserve remaining fat.
- Cook onions with salt and pepper, to taste, in bacon fat in skillet over moderate heat for 10 minutes or until caramelized. Transfer onions to a bowl and add bacon. Set aside.
- Pat liver dry and discard milk. In a large zip-top bag, add flour, Essence, salt and pepper. Working in batches, add liver and shake to coat. Set aside on baking sheet until ready to cook.
- Add 2 tablespoons reserved bacon fat to skillet over high heat and add liver; cook for 2 to 3 minutes on each side. Turn liver over, remove pan from heat, add sherry and beef broth, return pan to heat and shake and flambe. Cook on second side for about 2 minutes or until cooked through. Serve liver with pan sauce, topped with onions and bacon.
- Combine all ingredients thoroughly.
- Recipe from "New New Orleans Cooking", by Emeril Lagasse and Jessie Tirsch, published by William Morrow, 1993.
SOUTHERN FRIED LIVER 'N' ONIONS
My husband and I have always loved liver and onions. My mom and my grandma told me how to make this years ago. My mom always steamed hers, but I prefer not to. I like it crispy and golden with the onions caramelized. My daughters never would touch liver, so when they lived at home, I had to break out the PB&J or scrambled eggs...
Provided by Elaine Bovender
Categories Beef
Time 35m
Number Of Ingredients 8
Steps:
- 1. Pour about 1/2" to 1" canola oil into a heavy skillet (I use a cast iron chicken fryer). Turn heat to high. When oil is hot, add onions and sprinkle with sugar. Reduce heat to medium high and cook, stirring frequently until onions have lightly browned. Remove from pan and set aside.
- 2. Remove liver from package, wash. If pieces are large, cut in half. Mix flour, corn meal, salt and pepper in a shallow dish. Roll liver pieces in flour mixture.
- 3. In the same skillet that onions were caramelized in, add liver pieces a few pieces at a time so as not to overcrowd your pan. Brown well on both sides using medium to medium high heat. Transfer to plate and repeat with next batch.
- 4. Once all liver is browned, return to pan and top with onions. Reduce heat to medium and cook for about 3 to 5 minutes. Transfer to serving platter and arrange caramelized onions on top. Serve hot with your favorite veggies (I like to serve with mashed potatoes, sawmill gravy and green beans).
Tips:
- Choose the right liver: Opt for fresh, plump, and evenly colored liver. Avoid any liver with discoloration or an unpleasant odor.
- Soak the liver in milk: This helps remove impurities and reduce the strong flavor of the liver.
- Slice the liver thinly: This ensures even cooking and prevents the liver from becoming tough.
- Dredge the liver in flour: This helps create a crispy coating and prevents the liver from sticking to the pan.
- Cook the liver quickly over high heat: This helps seal in the juices and prevent the liver from becoming dry.
- Add the onions and curry powder: These ingredients add flavor and depth to the dish.
- Serve immediately: Liver is best served hot and fresh. Leftovers can be stored in the refrigerator for up to 3 days.
Conclusion:
Beef liver with onions and curry is a delicious and nutritious dish that can be easily prepared at home. By following these tips, you can ensure that your liver is cooked perfectly and that the dish is full of flavor. So next time you're looking for a quick and easy weeknight meal, give this recipe a try. You won't be disappointed!
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 »
You'll also love