Best 2 Liver N Pepper Saute Vintage Weight Watchers Recipes

Indulge in the delectable flavors of liver and pepper sauté, a classic dish reimagined with a modern twist. This sauté features tender beef liver, expertly seasoned and pan-fried until perfectly cooked, complemented by a rich and savory pepper sauce. The secret lies in the harmonious blend of aromatic spices, including garlic, onion, and bell peppers, which create a symphony of flavors that tantalize the palate. Served alongside a medley of your favorite sides, this dish promises a satisfying and memorable dining experience.

Accompanying this main course are four additional recipes that elevate the culinary journey. Discover the art of preparing creamy mashed potatoes, a classic side dish that pairs perfectly with the liver and pepper sauté. Elevate your meal with a refreshing cucumber salad, a light and tangy accompaniment that adds a crisp and refreshing contrast to the richness of the main course. For a touch of sweetness, try the simple yet delicious stewed apples, a delightful dessert that offers a comforting and nostalgic finish to your meal. And let's not forget the indulgent chocolate mousse, a luxurious and decadent treat that serves as a perfect ending to this culinary exploration.

Let's cook with our recipes!

SAUTEED BEEF LIVER WITH ONIONS & PEPPERS

Sauteed Beef Liver With Onions & Peppers image

The secret to tender liver is to remove as much membrane as possible and to not overcook it (it should still be pink inside).

Provided by MMers

Categories Beef Organ Meats

Time 35m

Yield 2-3 serving(s)

Number Of Ingredients 8

Ingredients

1/4 cup canola oil
2 onions, sliced
1 red pepper, sliced
1 lb beef liver or 1 lb calf liver
1/2 cup whole wheat flour
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/2 teaspoon onion powder

Steps:

Remove all visible membranes from liver.
Slice liver into thin strips.
Set aside.
In a heavy frying pan, heat one tbsp of the oil on medium, saute onions and red pepper for about 5 minutes.
Remove from pan and keep warm.
Combine flour and herbs.
Dredge liver in flour mixture.
Heat remaining oil in same frying pan on medium-high.
Saute liver slices quickly for about 3 minutes or until brown on the outside but still pink inside.
DO NOT OVERCOOK.
Add cooked vegetables to pan.
Stir to combine.
Serve immediately.

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

Tips:

To save time, use pre-sliced beef liver. You can also ask your butcher to slice it for you.
If you don't have a meat mallet, you can use a rolling pin to flatten the liver slices.
Don't overcook the liver. It should be cooked just until it is no longer pink in the center.
Serve the liver and peppers over mashed potatoes, rice, or noodles.

Conclusion:

Liver and peppers is a classic dish that is easy to make and packed with flavor. It is a great way to enjoy liver, which is a good source of protein, iron, and other nutrients. This recipe is also low in fat and calories, making it a healthy choice for those watching their weight.