Best 2 Liver Onions Irish Lassies Style Recipes

**Liver and Onions, Irish Lassies' Style: A Culinary Symphony of Simplicity and Flavor**

In the realm of classic comfort foods, few dishes can rival the humble yet irresistible combination of liver and onions. This culinary symphony, often associated with traditional Irish cuisine, is a testament to the power of simple ingredients harmoniously combined to create a hearty and flavorful meal. Our curated collection of liver and onion recipes offers a diverse range of culinary interpretations, each capturing the essence of this timeless dish while adding unique twists and variations. From the classic Irish-style preparation with its generous use of butter and aromatic herbs to modern takes featuring bold spices and tangy sauces, our recipes cater to every palate and preference. Whether you're a seasoned home cook or just starting your culinary journey, let us guide you through the art of preparing this delectable dish that has stood the test of time.

Here are our top 2 tried and tested recipes!

LIVER & ONIONS IRISH LASSIE'S STYLE RECIPE - (4.4/5)

Liver & Onions Irish Lassie's Style Recipe - (4.4/5) image

Provided by á-10847

Number Of Ingredients 13

Ingredients

1 teaspoon olive oil, or more if needed
1 clove garlic, minced
4 large sweet onions (such as Vidalia®), thinly sliced
1 1/2 tablespoons green bell pepper, finely chopped (optional)
1 1/2 tablespoons red bell pepper, finely chopped (optional)
1/2 cup fresh mushrooms, sliced (optional)
Salt and black pepper, to taste
1/4 cup butter
1 pound calf's liver, skinned, deveined, and sliced
1/4 cup all-purpose flour
2 cups cold water
2 teaspoons beef bouillon granules
1 tablespoon red wine

Steps:

Heat the olive oil in a large skillet over medium heat. Stir in the garlic, onion, green bell pepper, red bell pepper, and mushrooms; cook and stir until the onion has softened and turned translucent, about 5 minutes. Season with salt and pepper. Push onion mixture to the side of the skillet, and place the butter in the center of the skillet. Add calf's liver, one slice at a time. Cover and cook until lightly browned, flipping liver slices once, 5 to 6 minutes. Cut liver slices in half. Whisk together flour, water, and beef bouillon in a bowl until combined. Pour mixture into the skillet; cook and stir until gravy thickens, then add red wine. Cook for 2 more minutes. Remove from heat and serve.

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:

Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
Slice the liver thinly against the grain. This will help it cook evenly and tenderize it.
Soak the liver in milk for 30 minutes before cooking. This will help remove any impurities and make it milder in flavor.
Cook the liver over medium heat. If you cook it over high heat, it will become tough and dry.
Don't overcook the liver. It should be cooked just until it is no longer pink in the center.
Serve the liver with onions, bacon, and mashed potatoes. This is a classic Irish combination that is sure to please everyone at the table.

Conclusion:

Liver and onions is a delicious and nutritious dish that is easy to make. By following these tips, you can create a dish that is sure to impress your family and friends. So next time you're looking for a new and exciting meal, give liver and onions a try.