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Old 07-16-2007, 06:42 AM   #1
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Beef Liver.. anyone w/ideas?

Well I took out beef liver this morning for dinner. I've only cooked liver a handful of times and I can't say that it was great. So some experience or idea's would be wonderful. Hubby said fry them in butter and onions. So I donno.. And I'm not sure what sides I want either. Though I'm pretty sure as long as it involves taters hubby won't care.

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Old 07-16-2007, 07:05 AM   #2
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My mother used to make that years ago. I think she and I were the only ones that would eat it
I always preferred things a little plain back then. She would put the slices in flour and cook (fry) them in bacon grease. I never got into the whole liver and onions thing, but today it may be different.
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Old 07-16-2007, 09:37 AM   #3
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IMHO, I think it's best for catfish bait.

That said, I've cooked liver at two places I've worked at. One used sliced, frozen beef livers. The other used frozen, sliced, then thawed, calf (veal) liver.

The beef liver was cooked straight from frozen, on a well-seasoned, buttered griddle, seasoned with salt and pepper.

The veal liver was seasoned and breaded, then cooked to temp (med-rare, med-well, etc.) quickly in a non-stick skillet with a little clarified butter.
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Old 07-16-2007, 10:20 AM   #4
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I love liver and onions!

Pacanis is right on about how to cook it. Caramelize some onions in the pan first, then set aside while you fry the liver. Be sure not to overcook the liver, or it will be tough as a shoe sole. Once it's browned on both sides, return the onions to the pan, laying them on top of the meat, add a little liquid and put the lid on to let it steam for a few minutes.
I think liver & onions tastes best with mashed potatoes.
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Old 07-16-2007, 10:50 AM   #5
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Caramelize onions in butter, fry bacon until lightly crisp. dry the liver well with paper towels. season and dust lightly in flour, fry in the drippings from the onoins and bacon, add a little butter if necessary. serve liver with the bacon and onions on top. side with baked potato and green veg and or salad.

I've been served liver as above sided with pasta and marinara. It went together really well. Tomato sauce does very nice things for liver. I've done it since then as a "cutlet" with tomato sauce over it. again very nice.
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Old 07-16-2007, 10:58 AM   #6
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Aside from liver and onions, I like liver knishes and chopped liver. Liver knishes are ground liver surrounded with mashed potatoes and fried like patties. Chopped liver is great as an appetizer or in a sandwich with sliced red onions on rye - I like egg or white bread. I don't have any recipes for you, since I watched my ancestors prepare the dishes, but never wrote the recipes down. You can find a few with a google.
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Old 07-16-2007, 07:53 PM   #7
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A little red wine really helps.

I have not made liver & onions for years. When I have, its pretty much as Constance states below. For the 'liquid', I suggest red wine. Thats how my mom taught me and its the only way I can even think of having it.

Quote:
Originally Posted by Constance
I love liver and onions!

Pacanis is right on about how to cook it. Caramelize some onions in the pan first, then set aside while you fry the liver. Be sure not to overcook the liver, or it will be tough as a shoe sole. Once it's browned on both sides, return the onions to the pan, laying them on top of the meat, add a little liquid and put the lid on to let it steam for a few minutes.
I think liver & onions tastes best with mashed potatoes.
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Old 07-16-2007, 09:04 PM   #8
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You can make liver in the sour cream. Kind like a stew.
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Old 07-16-2007, 09:37 PM   #9
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The only way I EVER was able to choke down beef liver was when my mom made it sort of the way CharlieD mentions - in a cream sauce. Don't know if it was sour cream, but the liver was quickly sauteed & then tossed in a cream sauce that had wine & sliced mushrooms in it. The only time in my life I ever cleaned my plate when liver was on the menu - lol!!

If anyone is interested, I'll ask mom for the recipe.
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Old 07-16-2007, 10:02 PM   #10
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CharlieD and Breezy - that sounds wonderful and YES, a recipe would be much appreciated.

I always did mine with caramelized onions, seasoned flour and cook until medium/medium rare.
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