Kittencals Best Chopped Beef Liver Recipes

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KITTENCAL'S BEEF LIVER AND ONIONS

Plan ahead the liver needs to sit in the milk for 2 hours before cooking to remove any bitter or sharp taste, this is a critical step so do not omit! --- fry the onions while the liver sits in the milk, use as many onions as you desire, I use 3 three jumbo onions, since my family loves spicy I also add in some cayenne pepper to the flour mixture --- the trick to perfect liver is not to overcook and leave only slightly pink in the middle, you may increase or double this recipe --- serve with mashed potatoes or fries :)

Provided by Kittencalrecipezazz

Categories     Beef Organ Meats

Time 2h30m

Yield 4 serving(s)

Number Of Ingredients 10



Kittencal's Beef Liver and Onions image

Steps:

  • Place the rinsed liver in a large bowl and cover with milk toss gently with hands to coat all the pieces evenly in the milk; place in refrigerater for 2 hours.
  • Meanwhile heat 3-4 tablespoons butter or oil in a large skillet over medium-high heat.
  • Add in onions with sugar; saute until soft and lightly browned (about 10-12 minutes) remove to a plate or bowl.
  • In a shallow dish (I use an 8x8-inch baking dish for this) season the flour with seasoned salt, garlic powder and ground black pepper.
  • Drain the liver over a strainer (make sure to drain well).
  • Coat each piece of liver in the flour mixture then place on a plate.
  • Heat 2-3 tablespoons oil in skillet over medium-high heat.
  • Add in the liver slices a few at a time; cook until browned on both sides (DO NOT OVERCOOK THE LIVER, leave just slightly pink in the middle!) remove to a large plate or platter; cover loosley with foil to keep liver warm or place in a 200 degree F oven to keep warm.
  • Add the onions back to the skillet to heat through and combine with the browned bits in the pan.
  • Serve the onions with the liver.
  • Delicious!

Nutrition Facts : Calories 1444.2, Fat 45.1, SaturatedFat 16.3, Cholesterol 2222.9, Sodium 634.1, Carbohydrate 80.4, Fiber 3.4, Sugar 7, Protein 169.2

2 lbs beef liver (rinsed well under cold water, can use more liver)
milk (to cover the liver completely, about 2 cups)
3 -4 tablespoons butter (or use oil)
3 large onions (halved then thinly sliced, can use as many onions as desired)
2 teaspoons sugar (use white or brown sugar)
1 1/2 cups flour (might need a little more)
1 1/2 teaspoons seasoning salt
1 teaspoon garlic powder
1 teaspoon ground black pepper
2 -3 tablespoons oil

CHOPPED LIVER

Provided by Ina Garten

Categories     appetizer

Time 25m

Yield 5 cups

Number Of Ingredients 10



Chopped Liver image

Steps:

  • Drain the livers and saute them in 2 batches in 2 tablespoons of the chicken fat over medium-high heat, turning once, for about 5 minutes, or until just barely pink inside. Don't overcook the livers or they will be dry. Transfer them to a large bowl.
  • In the same pan, saute the onions in 3 tablespoons of the chicken fat over medium-high heat for about 10 minutes, or until browned. Add the Madeira and deglaze the pan, scraping the sides, for about 15 seconds. Pour into the bowl with the livers.
  • Add the eggs, parsley, thyme, salt, black pepper, cayenne, and the remaining chicken fat to the bowl. Toss quickly to combine. Transfer half the mixture to the bowl of a food processor fitted with a steel blade. Pulse 6 to 8 times, until coarsely chopped. Repeat with the remaining mixture. Season, to taste, and chill. Serve on crackers or matzo.

2 pounds chicken livers
1 cup rendered chicken fat
2 cups medium-diced yellow onion (2 onions)
1/3 cup Madeira wine
4 extra-large eggs, hard-cooked, peeled, and chunked
1/4 cup minced fresh parsley leaves
2 teaspoons fresh thyme leaves
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
Pinch cayenne pepper

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