Best Grammie Beas Calf Liver And Onions 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 LIVER AND ONIONS WITH BACON

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.

SLICED CALF'S LIVER WITH GOLDEN ONIONS

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.

CALF'S LIVER WITH BACON AND ONIONS

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.

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!

BAKED CALF LIVER AND ONIONS WITH GRAVY

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.

BRANDIED CALF LIVER AND ONIONS

Steps:

• On sheet of wax paper, combine flour, pepper and salt.
• Dredge liver in flour mixture.
• In large non-stick skillet over medium heat, cook bacon until crisp.
• Remove to paper towel to drain; crumble when cool.
• To drippings in pan, add liver and saute, in batches if necessary, until golden brown-- about 1 1/2 minutes per side.
• Remove to serving platter, keep warm.
• Add onions to skillet, cook until soft, about 3 minutes.
• Stir in raisins, brandy and cider vinegar, cook one minute.
• Add crumbled bacon, pour over liver.
• Serve Hot!

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.

VENETIAN CALF LIVER AND ONIONS

Steps:

• Heat 3 tablespoons oil in heavy large skillet over medium heat.
• Add onions, 1/2 teaspoon thyme and 1/2 teaspoon sage and sauté until onion is tender and brown, about 20 minutes.
• Transfer to bowl.
• Add remaining 1 tablespoon oil to skillet.
• Add garlic and cook until golden brown, about 2 minutes.
• Discard garlic.
• Combine flour, remaining 1/2 teaspoon thyme and remaining 1/2 teaspoon sage in bowl.
• Season with salt and pepper.
• Pat liver dry and add to flour mixture and toss to coat.
• Add butter to garlic oil and melt over medium-high heat.
• Add liver and stir until beginning to brown on outside but still pink inside, about 3 minutes.
• Add onions and sauté until liver is just cooked through, about 5 minutes.
• Stir in parsley.

CALF LIVER AND ONIONS LOUISIANA-STYLE

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.