Best Calf Liver And Onions Louisiana Style Recipes

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SAVORY LIVER AND ONIONS SMOTHERED IN GRAVY



Savory Liver and Onions Smothered in Gravy image

Excellent recipe for savory liver and onions. Served with mashed potatoes and smothered in gravy. Ingredients: butter, onions, beef liver, and seasoning.

Provided by jettskitchen.com

Categories     Main Course

Time 1h5m

Number Of Ingredients 8

1/2 cup butter
2 large yellow onions
16 ounce package beef liver or calf liver
Salt and pepper to taste
2 cups milk
2/4 cups all-purpose flour
mashed potatoes (optional)
spinach (optional)

Steps:

  • Melt ButterWhen making this recipe I do like using an electric skillet. Set skillet temperature at 200 degrees Fahrenheit and melt butter.
  • Add OnionsSlice onions 1/4 inch thick and place onions on top of butter.
  • Add LiverRemove liver from packaging and place sliced livers on top of onions.
  • SeasonSeason with salt and pepper. I kinda go heavy with the pepper (see photo below). Increase skillet temperature to 350 degrees Fahrenheit and cover skillet. Cook liver and onions for about 7 minutes.
  • Cook/SimmerRemove skillet lid and turn livers over and season with salt and pepper. Return lid and turn temperature down to 300 degrees Fahrenheit and continue cooking for about 30 minutes.
  • GravyI make the gravy in 2 batches (I don't know why, I just do). Place 1 cup milk with 1/4 cup all-purpose flour in a large glass and whisk to combine until smooth. Add this mixture to the skillet.Make another batch of milk and flour whisking together until smooth and add to the skillet.At this time I slide the livers and onions to one side of the pan while stirring the gravy in the skillet and then slide them back over.If the gravy is too thick feel free to add more milk to get the consistency desired. Turn heat down and simmer. During this time make your side dishes like the mashed potatoes and spinach.
  • Serve & Enjoy!

CALF LIVER AND ONIONS LOUISIANA-STYLE



Calf Liver and Onions Louisiana-Style image

I found this on the Cooking Louisiana website and want to make sure I keep it handy. It looks fabulous, but I haven't tried it yet.

Provided by SheCooksToConquer

Categories     Beef Organ Meats

Time 35m

Yield 4 serving(s)

Number Of Ingredients 11

1 cup milk
3 large onions, halved and sliced kind of thin
4 tablespoons butter (or bacon grease)
2 cups all-purpose flour
1 cup canola oil (or enough to cover bottom of pan about 1/4-inch)
2 lbs young calf liver, sliced
2 cups chicken stock
1/2 cup green onion
2 garlic cloves, minced
salt and pepper
garlic powder

Steps:

  • Wash liver, put in a zip bag with milk and put in the ice box for an hour or so.
  • Remove liver from bag, season with salt and pepper. Dust the liver with flour in a pan and leave them in the flour.
  • In a medium sized skillet, sauté the onions in butter until slightly brown and remove and drain Drain any leftover butter in a cup. While doing this, dust the liver once more and set on a plate. Let the liver rest a few minutes.
  • Add the cooking oil to the same pan and heat until ready to fry inches Put two or three pieces of liver in the oil leaving a 1" space between each. Keep the oil at a good temperature to maintain frying. Fry liver on each side until golden brown and remove. You are not trying to fully cook it, just brown it.
  • Take the liver out, put it a plate and cover it with foil. Pour the oil out into the the cup with the butter in it to make about 1/4 cup; pour this back in the pan and put on a medium fire. Add enough flour to make a small medium brown roux. Add chicken stock (or water) enough to make the roux a medium thickness. Be sure to boil this and sprinkle some garlic powder in it.
  • Remove roux and in the same pan return liver, onions (regular and green) and roux. Cook on medium fire for about 15 minutes (stirring every 5 minutes) or so or until liver is done but not overdone.

SLICED CALF'S LIVER WITH GOLDEN ONIONS



Sliced Calf's Liver with Golden Onions image

Fegato alla Veneziana. The keys to success with this classic Venetian dish are to slice the liver and onions very thin and to work rapidly to avoid overcooking. A nice accompaniment is soft polenta.

Categories     Beef     Onion     Vegetable     Sauté     Meat     Winter     Gourmet

Yield Serves 4

Number Of Ingredients 5

1-pound piece calf's liver
3/4 pound onions, sliced paper-thin
4 tablespoons unsalted butter or extra-virgin olive oil (or a combination)
1/3 cup water
1 tablespoon chopped fresh flat-leaf parsley

Steps:

  • Rinse liver to remove any traces of blood and discard membrane and any tough veins. Cut crosswise into 1/8-inch-thick slices.
  • Cook onions in 2 tablespoons butter in a 12-inch heavy skillet over moderate heat, stirring, 1 minute. Cover skillet and continue to cook, stirring occasionally, until softened and golden brown, about 10 minutes. Transfer to a bowl and keep warm, covered.
  • Pat half of liver slices dry and toss with salt and pepper to taste. Heat 1 tablespoon butter in skillet over moderately high heat until foam subsides, then sauté seasoned liver, shaking skillet and turning liver, until browned on both sides but still pink inside, about 2 minutes. Put cooked liver on top of onions and cover.
  • Add water to skillet and deglaze, scraping up brown bits and boiling until liquid is slightly reduced. Pour sauce over cooked liver and wipe skillet clean. Sauté remaining liver as above, then add rest of liver with onions and parsley, tossing briefly.

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.

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

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

BAKED CALF LIVER AND ONIONS WITH GRAVY



Baked Calf Liver and Onions With Gravy image

I learned a long time ago most anything which is fried can be baked. So I tried it with liver and onions. The house didn't stink for three days and the meat was much more tender.

Provided by Burgs country kitch

Categories     Beef Organ Meats

Time 1h50m

Yield 4-8 serving(s)

Number Of Ingredients 4

8 slices calf liver (deveined)
1 -26 ounce Campbell's Cream of Mushroom Soup
1 (10 1/2 ounce) can French onion soup
2 medium onions (thinly sliced)

Steps:

  • Mix soups together, spread a thin layer over bottom of 13"x9"x2" baking dish.
  • Put a layer of liver, a layer of onions,and a layer of soup mixture. Repeat with second layer if needed.
  • Cover with remaining soup mixture.
  • Cover dish with foil and bake at 350 for 1-1/2 hour.
  • Serve with mashed potatoes.

CALF LIVER AND ONIONS WITH BACON



Calf Liver and Onions With Bacon image

Two or three spashes of red wine vinegar give a fresh kick to this old standby. Cooking with bacon also "lightens" the liver taste. When my children were small, I called this "Cowboy Steak." It was inspiration born of desperation. They ate it with enthusiasm.

Provided by mammamia 2

Categories     Beef Organ Meats

Time 1h15m

Yield 4 serving(s)

Number Of Ingredients 6

8 slices cooked bacon, torn in bite sized pieces
2 sliced onions (I use a little more)
1 lb calf liver
1/2 cup flour (more if needed for dredging meat)
salt and pepper
2 -3 dashes red wine vinegar

Steps:

  • Cook bacon in large skillet. Set cooked bacon aside, leaving as much grease as possible in skillet.
  • Tear bacon in bite sized pieces.
  • Cook sliced onions in grease, with a little salt and pepper, for about 15 minutes, or until limp.
  • Remove onions, set aside, leaving as much grease as possible in skillet.
  • Lightly salt and pepper liver slices (I cut long slices in half) and dredge heavily in flour.
  • Place liver in hot grease, cooking until brown on both sides, over medium heat.
  • When liver is browned, add onions, bacon pieces, and 2-3 splashes red wine vinegar.
  • Salt and pepper to taste (remember, you have already used some, so go easy until you can taste it).
  • Add enough water to make a gravy, barely covering the meat. Stir water to combine with other ingredients evenly.
  • Cover, cook on low for 15-20 minutes. It should look like you have gravy.

Nutrition Facts : Calories 165.9, Fat 6.9, SaturatedFat 2.2, Cholesterol 17.6, Sodium 372.3, Carbohydrate 17.3, Fiber 1.4, Sugar 2.4, Protein 8.2

SAUTEED CALF'S LIVER



Sauteed Calf's Liver image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 8

1 pound calf's liver, cut into 1/2 inch thick pieces
1 1/2 cups whole milk
4 tablespoons unsalted butter
2 medium onions, thinly sliced
1/2 cup all-purpose flour
Coarse salt and freshly ground pepper
2 tablespoons sunflower or other neutral-tasting oil, plus more as needed
4 fresh sage sprigs, thinly sliced

Steps:

  • Place liver in a nonreactive (ceramic or glass) bowl and pour milk over. Refrigerate, covered, 5 to 6 hours.
  • In a large skillet, heat 2 tablespoons butter over medium-high heat. When butter is shimmering, add onions. Cook, stirring occasionally, until softened and translucent, 5 to 10 minutes. Reduce heat to medium-low and continue to cook, stirring more frequently until onions are very soft and brown, 30 to 40 minutes more.
  • Drain liver and discard milk. Pat liver dry with paper towels.
  • Spread flour on a plate and season with salt and pepper. Thoroughly coat liver with the flour mixture, shaking off excess.
  • Heat a large (13-inch) saute pan over medium heat and add remaining 2 tablespoons butter and the oil and heat until shimmering. Cook (in batches, if necessary, to avoid crowding pan) until liver is firm (but not hard) and browned on the outside but still slightly pink in the center, 1 to 2 minutes per side. Repeat with remaining liver, adding more oil to the pan as necessary. Add sage and cook for 1 minute more.
  • Divide liver among plates and top with onions.

CALF'S LIVER WITH BACON AND ONIONS



Calf's Liver with Bacon and Onions image

The mashed sweet potatoes with sage butter are a great side dish for calf's liver. We recommend asking the butcher for the freshest calf's liver available, since it can vary in quality. Soaking the liver in milk, a method typically used for pork liver, helps soften and mellow its flavor.

Categories     Beef     Onion     Pork     Sauté     Quick & Easy     Fall

Yield 4 servings

Number Of Ingredients 7

1 lb calf's liver (1/2 inch thick), cut into 4 pieces
1 cup whole milk
8 bacon slices, halved crosswise
3 medium onions, halved lengthwise, then cut lengthwise into 1/4-inch slices
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Soak liver in milk in a bowl 20 minutes.
  • While liver is soaking, cook bacon in a 12-inch nonstick skillet over moderate heat, turning over occasionally, until crisp. Transfer bacon to paper towels to drain and reserve 2 1/2 tablespoons fat in skillet, transferring remaining fat to a small bowl.
  • Cook onions with salt and pepper to taste in fat in skillet over moderate heat, stirring frequently, until golden brown, 12 to 15 minutes. Transfer onions to a bowl and add bacon. Keep warm, covered.
  • Pat liver dry and discard milk. Stir together flour, salt, and pepper on a sheet of wax paper and dredge liver in flour mixture, shaking off excess.
  • Add 1 1/2 tablespoons reserved bacon fat to skillet and heat over moderately high heat until hot but not smoking, then sauté liver, turning over once, until browned but still pink inside, about 4 minutes total. Serve liver topped with onions and bacon.

CALF'S LIVER WITH BACON, CARAMELIZED ONIONS AND SHERRY



Calf's Liver with Bacon, Caramelized Onions and Sherry image

Provided by Food Network

Categories     main-dish

Time 1h5m

Yield 6 servings

Number Of Ingredients 19

2 pounds calf's liver, cut into 6 pieces
1 cup whole milk
8 bacon slices, cut into 1/2-inch pieces
3 tablespoons unsalted butter
2 large onions, thinly sliced
3/4 cup all-purpose flour
1 teaspoon Essence, recipe follows
1 teaspoon salt
1/2 teaspoon black pepper
1 cup dry sherry
1 tablespoon beef broth
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

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.

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