Best 2 Calves Liver And Onions Recipes

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If you are looking for a quick and easy liver and onions recipe, you have come to the right place! This classic dish is made with calves' liver, onions, and a few simple seasonings. It cooks in under 30 minutes and can be served with mashed potatoes or a side salad. If you are looking for a slightly healthier version, try the air fryer calves' liver and onions recipe. This method uses less oil and results in a crispy, flavorful dish. And if you are feeling adventurous, try the calves' liver and onions with bacon recipe. The addition of bacon adds a smoky, savory flavor that takes this classic dish to the next level. No matter which recipe you choose, you are sure to enjoy this delicious and affordable meal.

Check out the recipes below so you can choose the best recipe for yourself!

CALVES LIVER AND ONIONS



Calves Liver and Onions image

I think this dish has an undeserved reputation. When it's cooked up nice and crisp it's really wonderful. I had kids eating this like crazy, because I didn't tell them what it was!

Provided by MizzNezz

Categories     Beef Organ Meats

Time 20m

Yield 4 serving(s)

Number Of Ingredients 5

1 lb calf liver
salt and pepper
3/4 cup flour
1/2 cup vegetable oil
2 medium onions, sliced

Steps:

  • Cut liver in small serving size pieces.
  • Salt and pepper pieces.
  • In a 12 inch skillet heat vegetable oil.
  • Make sure it is good and hot (I use medium high).
  • Lightly roll pieces in flour.
  • Saute in hot oil till brown on one side, turn and brown the other side.
  • About 4 minutes per side.
  • Remove from skillet and keep warm.
  • Add onions to skillet and fry about 5 minutes till crisp tender.
  • Put onions over liver and serve.

CALVES LIVER WITH BACON, SAUTEED ONIONS, AND MUSTARD SAUCE



Calves Liver with Bacon, Sauteed Onions, and Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 14

12 ounces bacon, slab or sliced, in 1 by 1/4 inch pieces
10 tablespoons (1 stick plus 2 tablespoons) unsalted butter, cold
6 tablespoons minced shallots
1/2 teaspoon salt
3/4 cup red wine vinegar
3/4 cup brown veal stock or chicken stock
1/4 cup stoneground mustard
6 (8 ounce) slices calf's liver, trimmed of all sinew and cut into 1/2 inch slices
Salt and freshly ground black pepper, to taste
1 tablespoon unsalted butter
Sauteed Onions, recipe follows
6 tablespoons (3/4 stick) unsalted butter
3 small onions, thinly sliced across width
1/2 teaspoon salt

Steps:

  • Fry bacon until crisp. Drain on paper towels and reserve.
  • Melt 4 tablespoons butter in a medium skillet over moderate heat. Cook shallots with salt until soft and nearly golden, about 3 minutes. Add cooked bacon, stirring briefly to rewarm. Add vinegar, turn the heat to high and reduce by half. Add stock and reduce again by half. Break remaining butter into small pieces and whisk into sauce until smooth. Whisk in mustard and remove from heat.
  • Preheat grill or a dry skillet. Season liver with salt and pepper. Grill or saute in melted butter over high heat, about 3 minutes per side.
  • Arrange liver over a bed of Sauteed Onions on individual serving plates and spoon on sauce. Serve immediately.
  • Melt butter in a large skillet over high heat. Reduce heat. Saute onions with salt, stirring occasionally, until golden brown, about 15 minutes.

Tips:

  • Select high-quality liver: Choose fresh, plump, and evenly colored liver. Avoid any liver that appears bruised or has an off smell.
  • Soak the liver in milk: Soaking the liver in milk for 30 minutes to an hour before cooking helps remove any bitterness and impurities, resulting in a more tender and flavorful dish.
  • Slice the liver thinly: Thinly sliced liver cooks more evenly and quickly, preventing it from becoming tough or overcooked.
  • Use a well-seasoned pan: A well-seasoned pan helps prevent the liver from sticking and promotes even cooking.
  • Cook the liver over medium heat: Cooking the liver over medium heat allows it to cook through without becoming tough or dry.
  • Do not overcrowd the liver in the pan: Overcrowding the pan will prevent the liver from cooking evenly and may result in steaming rather than frying.
  • Serve the liver immediately: Calves' liver is best served immediately after cooking to retain its tender texture and delicate flavor.

Conclusion:

Calves' liver and onions is a classic dish that is both delicious and nutritious. By following these tips, you can prepare a tender, flavorful, and enjoyable liver dish that is sure to impress your family and friends. The combination of tender liver, caramelized onions, and rich gravy makes this dish a perfect meal for any occasion. So, gather your ingredients, put on your apron, and get ready to indulge in this culinary delight!

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