You've have never had it so good! Cooked right liver is tender and tasty.
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- Опубліковано 21 лип 2024
- Liver and Onions
4 - 5 slices Bacon - make sure there is a good amount of fat on each slice
1 large Sweet Onion - sliced*
1/2tsp salt
Seasoned Flour for dredging**
1 hand sized Beef Liver slice per person
1c. Milk to soak the liver (optional)
1/4c Red Wine
1c Beef Stock
1/4c Four mixed with enough water to make a slurry
If desired soak the liver in the milk to remove some of the strong flavour
Fry the bacon on medium high heat until the fat has rendered and it is crisp
Remove the bacon from the pan and place on paper towel to drain
Pour off some of the fat from the pan and reserve for later
Reduce the heat to low and add the sliced onion to the pan
Sprinkle the salt over the onion and allow to cook until deep golden brown stirring occasionally - this could take 1 hour!
Remove the onions to a plate
Add the reserved bacon fat to the pan and increase the heat to medium high
Scrape the brown bits from the bottom of the pan
Dredge the liver slices in the seasoned flour and lay them in the pan
Fry until browned, about 1minute then turn and brown the other side, 1 - 2 minutes
When the juices start to come to the surface remove the liver from the pan, place it on a plate and cover with foil
Reduce the heat and deglaze the pan with the wine
Add the stock and bring to a simmer and whisk in the slurry
Cook until thickened
Taste for seasoning
Add salt and pepper to taste
Serve with mashed potatoes and a green vegetable
*Onions will shrink down a lot so don't be afraid to use a lot!
**1/2c All-purpose flour mixed with 1/4tsp salt and a pinch of pepper - Фільми й анімація
As a young wife my wonderful (late) Mother in law taught me a lot about cooking. She made the best liver and onions with gravy and her homemade yeast rolls were to die for. She called me over every time because nobody but the 2 of us ate liver. I miss her so much.
So sorry for your loss. I hope you have continued to cook liver and onions for yourself, and whoever else will eat it, in memory of your Mother-in-law.
❤ wow, you and she were truly blessed, ❤ thank you for sharing your story, I love liver and gravy, too
Thank you so much for sharing your recipe. I love liver and onions but I didn't know how to cook it myself. I can not wait the try this.
Hope you enjoy
I ❤ absolutely love liver and gravy with onions ❤, thank you for sharing your recipe ❤
My pleasure 😊
I'm drooling! I will subscribe after I press send on my comment. You cook like I like to cook. Liver and onions is on my shopping list. Thanks for sharing your awesome looking food.
Thanks for subbing!
Just sauteed onion in butter with a bit of salt and butter for 40 minutes or so . Remove onion and add more butter. Get pan screaming hot and add Calves liver with more butter. Lightly floured with salt and pepper. One minute per side for the liver. Done! No bacon no milk soak.. And it must be calves liver.
I love liver with onions and bell peppers:
So good!
I might add bell peppers next time! Thanks for the suggestion.
@@FromMyKitchenwithJudith.
You know what?
Sometimes, when I don’t feel too lazy,
I add mushrooms…
Umami taste as Asian people say!
Me too!
I Love Liver and Onions with Bacon. I grew up with it and Dad cooked it Perfect. left overs went into the fridge and I had a snack for later. Yes People COLD. also chicken liver, chicken hearts and beef heart. All Awesome..
So good! I love chicken hearts and gizzards right I am working on a recipe for beef heart to share with you all soon!
Love liver
Wow it's very delicious ❤new subscriber 👍
Thank you so much 😊
Another liver to try is calf liver. We would make it with a sweet sour sauce( agrodolce in Italian). Mom would also treat the calf liver slice like a veal cutlet: dust with flour, dip in egg, finish in Italian cheese breadcrumb mixture( Progresso Italian style breadcrumbs). There are some hacks on carmelizing onions faster , like adding water and steaming.
I do prefer calf liver but it is hard to find here. Many years ago I did make sweet and sour liver, I thought I was being inventive! I keep thinking about it, but have never made it again even tho it was really good. Thanks for your comments! ❤
I haven't eaten liver for about 40 years when mum use to make but I can't remember if she soaked it in milk or not. I think she did it in the oven. I'm making it right now
Enjoy!
❤ What Can You Use Instead Of Red Wine
use more beef stock or just water will work fine, thank you for the question!
When you take the liver out of the package do you wash it before you flour it and put it in the skillet if you did I missed that ? Please let me know . Is this the same as baby beef liver ? This looks really good I will be trying this recipe. Thank you very much for sharing.
I usually rinse the liver under cold water. I always pat it dry before flouring it. What I used is beef liver, that would be from a mature animal. I do prefer calves liver or baby beef liver as you called it, but that is getting very hard to find I assume because veal is frowned upon these days so not as many 'baby beef' being slaughtered as before.
Be sure to use Calves liver if available. Liver labeled beef liver will be very tough.
I was just going through the comments to see if anyone had mentioned that.
If you overcook it, yes.
Even better than calves liver, I find pork liver to be the tenderest and tastiest. My mother always used it. But after marrying and moving to beef country in Texas I couldn’t find it in any store. It was only after years of searching, and after Asian supermarkets opened that I could find pork liver. Now I have it at least monthly. It’s worth a try!
I've been thinking of trying pork liver as many people have told me it's really tasty and it is readily available where I work. Maybe I'll do a pork liver video soon!
@@FromMyKitchenwithJudith. I don’t think you’ll regret it.
Great. Finally a recipe that doesn't soak the liver in milk
Well, my Mom always did that, but I don't so it is listed as an option LOL
I've seen recipes where it's soaked in milk and the thin outer skin slash membrane removed, Never ever done that and always turns out perfect, Cheers from Australia 🦘🦘🦘🦘
Ive never soaked it either.
@@FromMyKitchenwithJudith.I grew up with my mom cooking liver and onions. She also made an sbdoluteky spinach in white sauce and the combination was absolutely delicious. I STILL cook the spinach because my children also grew up with it snd the calves liver. But these days tge calves liver is difficult to get as the abattoirs tend to sell it off for pet food. What a sacrilege. It is so much tastier than lambs’ fry which I’ve never liked. But I try to get it if I can. I have a really good butcher and I can preorder it. So good and very healthy for you too. Bon appetite. 🙏😋😋😋😋 by the way I’ve NEVER soaked it in milk either. But if you want to it’s an option. Cheers from australia
I do like calves liver, but it's hard to get here too.
i like it
That is liver as it should be done! I hated liver as a kid because we cooked it to death lol Now I know how to cook it, I like it. My favorites are young pork liver and day of the kill moose liver.
Another way to prepare liver is to add it into a iron skillet 🍳 with sautéed onions 🌰 and diced fresh garlic 🧄 and salt 🧂 and black pepper, use olive 🫒 oil and place it under a hot 🔥 flame in the broiler and flip it to the other side and remember not to overcook it 😉 liver is a good source of iron and minerals and vitamins ; I love it 😀 😉!!
We like all those organ meats and like in Europe we consume them in delish ways. We use liver, kidneys, heart, tripe, gizards, and sweet breads, also known as brains! In the USA they are not really appreciated which makes them a little difficult to find but we manage.
Thanks for sharing!
Yummy 😋
Yes! So happy that so many people like liver and onions as much as I do!
I was in a little restaurant in St. Pete FL, and an older gentleman after his meal walked over to the kitchen door and told the cooks, 'boy, you guys sure don't know how to cook liver." You, however, do know how.
Thank you so much!
A word to the wise , if you have gout problems you want to stay away from liver .
I was not aware of this.
@@FromMyKitchenwithJudith. Not only liver but all internal organs are gout catchers along with shell fish and red meats .
From what animal is this liver? It does make a difference to taste … lamb’s liver being best for my and my wife’s taste. I never coat in anything and my wife prefers that we add apples - cored and sliced sideways so that the thin slices have a hole in the middle and caramelising them like the onions. Also, making a paste with the beef broth before putting it into the pan of deglazed red wine eliminates the lumpy flour that can be seen if one just pours the flour into the bubbling pan.
I use beef liver, it's what I was raised with. I'm sorry to say that I haven't been brave enough to try any other type although my store does sell pork liver. Apples sound like a wonderful addition! I think you are doing the same thing in making a paste with the beef broth as I do with the flour and water slurry, slurry is just a thin paste and there are no lumps if you mix it well.
Thank you for your comment!
😋🍽🙂🙃😳🤯 WHOS WITH ME ON THIS ONE ? YOU LOOK AT THE PICTURE AND IT LOOKS MOUTH WATERING DELICIOUS... ((( BUT ...
THEN YOU LOOK AT THE TIME OF THE VIDEO....16 MIN !!!!! AND THATS A DEAL BREAKER RIGHT THERE FOR ME !!!!! LADY IT LOOKS YUMMY BUT DO YOU HAVE ONE WITH A JUMP TO RECIPES OR A SHORT VIDEO (?????)
INQUIRING MINDS WOULD LIKE TO KNOW???????
The recipe is posted below thew video - click 'more' and it will show up. If you have the video in full screen you will not be able to see the section with the recipe. All my recipes are in the comment directly below the video. I hope this helps.
Try Applewood Bacon with Calves Liver and Yellow Onions. You may never go back to Hickory Smoked Bacon. Enjoy!
I do usually buy applewood smoked bacon and calves liver, but sometimes they're not available. I almost always use yellow onions :)
Most all of us are right-handedits the lefty's that are usually forced by their parents to use the right hand.You don't have to be sorry for cutting with the right hand,I am a righty
😁
When you talk while cooking, especially the onions, you can hardly understand what you’re saying. My husband loves fried liver so I will try this recipe. Thanks! -Susan
I'm trying to find a filter that will cut out the sizzle so I can be heard easier. If I can't I'll look into adding narration after the fact. Thank you for your comment!
I could understand everything she said even during the onions
It is aluminum foil Tinfoil Has it been around since World War 2😊
Im just curious...at 15:15 i hear a voice saying "What the Fxxk was that"? Really? Thats nice! No thank you!
Oh my! I had to turn the volume all the way up to hear it, but you are right it is there! I do apologize! I have a strict rule when I'm making a video that everyone in the house has to be quiet and I try to remove any extraneous sounds when I edit but that one got past me. So sorry.
Some of us don't eat dead animals, but thanks anyway.
Why are you here?
Too slow
Could you be more specific? In what way is it 'too slow'? Thank you!
Hard pass.
The liver is the septic tank of the body... and in my humble opinion should never be eaten.