Best 8 Special Calf Liver With Onions Mushrooms Sour Cream Recipes

CALF LIVER AND ONIONS IN CREAMY MUSHROOM SAUCE

Steps:

• In a casserole dish place liver and cover with milk use more if necessary. Refrigerate 1 hour minimum. Do not skip this step!
• In a large skillet, melt butter over medium high heat. Cook and stir onions until tender, about 7 minutes.
• Remove liver from milk. Discard milk. Sprinkle liver slices with salt and pepper, and add to the skillet. Brown liver slices, turning once, for 5 minutes.
• Pour in mushrooms with their liquid. Reduce heat, cover, and simmer for 8 to 10 minutes.
• Stir in sour cream and Worcestershire sauce, and continue simmering another 8 to 10 minutes. Serve. Don't forget the creamed potatoes!

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.

SPECIAL CALF LIVER WITH ONIONS, MUSHROOMS & SOUR CREAM

Steps:

• Season liver with salt and cayenne.
• Preheat frypan.
• Melt butter and saute onions until tender.
• Add liver and brown on all sides.
• Add mushrooms with liquid.
• Reduce heat, simmer covered for 8 to 10 minutes.
• Stir in sour cream and continue cooking for an additional 8 to 10 minutes.
• Stir in Worcestershire sauce.

LIVER WITH MUSHROOMS

Steps:

• Pre-heat oven to 180°C (350°F) or Gas No 4.
• Cut the liver into pieces and coat with seasoned flour.
• Heat the oil and brown the liver on both sides. Remove with a slotted spoon and place into an ovenproof casserole dish.
• Fry the onion and mushrooms in the same pan for about 5 minutes, then stir in any excess flour (from coating the liver) and the soup.
• Pour the mixture over the liver and cook for 55 Min's.

CREAMY LIVER AND MUSHROOM GRAVY

Steps:

• Rinse liver thoroughly and pat dry. Pour 1 cup of the milk over the liver in a shallow container and refrigerate for 1-2hrs. This will remove any bitter flavor from the liver.
• Drain the milk off the liver and discard the milk.
• Cut the liver into 1 inch cubes.
• Saute liver over medium heat in a large non-stick skillet until the outsides and lightly browned and they are just barely pink inside. Do not overcook. Remove liver from pan and set aside.
• Add the onions and mushrooms to the skillet and cook until onions are translucent and beginning to brown and the mushrooms are cooked through. Remove and set aside with the liver.
• Melt butter. Add the flour and stir to form a roux. Cook 1-2 minutes. Add broth and milk slowly. Cook over medium-high heat until sauce begins to thicken.
• Add cheese one small handful at a time stirring constantly and making sure the first handful has completely melted before adding another,.
• Return the liver, mushrooms, and onions to pans and heat through.
• Salt and pepper to taste.

BEEF LIVER WITH SOUR CREAM

Steps:

• Cut liver into 2 inch long strips & 1/2 inch thick.
• Pat dry on paper towels.
• Mix together flour, paprika, salt, pepper& thyme.
• Roll liver strips in flour mixture.
• In large frying pan, melt butter with oil, add liver and saute for about 3 minutes or until well browned.
• Remove from pan and set aside.
• To fat in pan, add onions and cook for 3 or 4 minutes.
• Return liver to pan, pour in consomme and cover.
• Simmer about 30 minutes.
• Just before serving, blend in sour cream and heat through.

ABSOLUTE BEST LIVER AND ONIONS

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!

LIVER WITH WILD MUSHROOMS

Steps:

• Heat oven to 200C/180C fan/gas 6. Place a large frying pan over a high heat and, when hot, add the dripping or lard. When it's melted, add the liver. Let the liver brown well on each side, sprinkling it with some seasoning as it cooks.
• When the liver is browned, transfer it to a roasting tin. Sprinkle it with the shallot and put it in the oven for 20-25 mins. When the liver is firm to the touch, or registers 55C on an electric cooking thermometer in its thickest part, remove it from the oven and set it to rest in a warm place, lightly covered.
• While the liver cooks, prepare the mushrooms. Brush them to remove any grit or soil. Place a large saucepan over a medium-high heat and add the olive oil or butter. Cook the mushrooms with a little seasoning so that they brown a little and all the liquid evaporates. Add the onion and garlic to the pan and reduce the heat to medium. Continue to cook until the mushrooms begin to soften, then add the thyme and sage. Stir together well, then add the Sherry and white wine.
• Turn the heat to high and boil the juices so that they reduce by half. Add the stock and repeat. When the juices in the pan are reduced and slightly thickened, add the cream and stir to combine. Taste the juices and correct the seasoning if required.
• When the liver has rested, slice it thinly and serve immediately, topped with the mushroom ragout, on warm plates.