Number Of Ingredients 7 Steps:
Cook onions in one Tablespoon of bacon drippings on medium high heat until golden brown. Remove from pan and set aside. Remove membrane from liver. Mix flour with salt and pepper, dredge liver in mixture. Fry Liver in remaining hot 2 Tablespoons of bacon drippings until browned well on both sides. Add onions and water to liver, cover and simmer 30 minutes or until liver is tender. You can add a little more water if necessary to prevent sticking. Serve with Creamed Irish Potatoes, Garlic Bread and garden salad.
Yield 8 servings Number Of Ingredients 10 Steps:
Marinate the liver in a mixture of the vinegar, Worcestershire, dry mustard, garlic, salt, and pepper for 30 to 60 minutes. Remove the liver from the marinade, reserving the marinade. Pat the liver dry and dust it with flour. In a heavy skillet, over a medium high heat, sear the liver in a little of the reserved bacon grease. Turn the liver only once to avoid overcooking. Remove the liver to a platter and cover with loosely tented foil to keep warm. Drain the excess bacon grease from the skillet. Place the reserved marinade and chicken stock in the skillet, over a medium high heat, and reduce by half. Pour this sauce over the liver and serve with the crisp bacon slices and pickled serranos or jalapenos on the side.
Time 45m Yield 4 serving(s) Number Of Ingredients 12 Steps:
Liver. Defrost the liver and soak in cold water for about 5-10 minutes. Pad them dry and dash all slices with the salt and pepper. Coat the bottom of a large skillet with a generous amount of olive oil. Heat oil on high for about a minute and add liver. Cook 3minutes. Turn. Dash salt and pepper on other side. Cook 3minutes. Your Done. Onion. Cut into big slices. Coat bottom of pan with olive oil or butter if you want to be bad. (It’s better with olive oil.) Heat oil about 1minute. Add onion. Dash with salt and pepper. Cook until brown on high or med high. Make sure to frequently stir onions and don’t let them burn. Adjust temp if needed. Gravy. Cut onion into small pieces. Melt butter in pan and add onions. Cook them down on high for about 5min. Do not let burn. Stir in 4tbs of flour and stir. Add Broth and Water. Stir and stir some more. You Don’t need to add salt becuase the broth has enough, but add pepper if you like. Bring broth to a boil and let simmer about 20 minutes, stirring every so often.
Time 40m Yield 4 serving(s) Number Of Ingredients 6 Steps:
Cook bacon; remove bacon and set aside. Put sliced onion in the same frying pan and fry a little. Mix the flour and season salt together. Dredge liver in the flour mixture. Move onion over to the side. Add floured liver to the fry pan. Fry until brown on one side. Flip liver over and place onion on top. Brown on other side. Add 1 cup water; cover and simmer on low heat until gravy forms, about 20 minutes.
Time 30m Yield 4 Number Of Ingredients 7 Steps:
In a medium skillet, melt butter over medium heat. Stir in onion and saute until softened. Stir in sugar and continue to cook until onion caramelizes. Rinse liver and remove thin outer membrane. Slice liver into 1/4 to 1/2 inch thick slices. Heat remaining butter in a medium skillet over medium heat Dredge liver slices in flour and brown in melted butter for about 1 to 1 1/2 minutes per side. Remove from heat and season to taste with salt and pepper. Serve liver smothered with caramelized onions.
Yield Makes 4 servings Number Of Ingredients 8 Steps:
Combine flour, salt, and pepper in medium bowl. Coat liver with seasoned flour, shaking off excess. Heat oil in heavy large skillet over medium-high heat. Sauté liver in 2 batches until cooked to desired doneness, about 1 1/2 minutes per side for medium. Transfer liver to plate; tent with foil. Melt butter in same skillet over medium-high heat. Add beer and bring to boil, scraping up browned bits. Add onions; simmer until tender, about 15 minutes. Season with salt and pepper. Divide liver among 4 plates. Top with onions.
