Remove any membranes from the liver. Season to taste with salt and pepper, then dredge in flour. Brown it quickly on both sides in a small amount of hot fat. Reduce heat. Add 1 cup of water flavored with bouillon. Cover and cook until tender, about 20 minutes. If the flour on the liver hasn't thickened the gravy enough, stirring in a little more will do the trick. Serve with a side of fried onions and mashed potatoes.
By Free2B from North Royalton, OH
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When my 3 daughters were small, they refused to eat liver until I found a way to please them. I cut the beef liver into serving pieces, dipped each piece into Bisquick, then milk and then Bisquick again.
Something different from the ordinary. Mix tomato sauce and tomatoes with green pepper, celery, onion, salt and pepper.
In a small bowl, combine onion, cayenne, parsley and sugar; set aside. In a medium bowl, combine liver and liqueur; let stand 15 minutes. Drain; par dry on paper towels.
Cook bacon until lightly browned. Add onion and green pepper, and cook until tender. Add sugar, vinegar, salt, pepper, marjoram and rosemary.
Even though liver is not one of my favorite meats, this recipe makes me think of my dad. He loved liver and I think he would have loved this recipe. Even I enjoy this.
My dad loved beef liver in most any dish. Wish he was still here so I could make this for him. If you like liver, you'll like this recipe!
Mix together the cooked rice and milk. Add the egg. The onion must be chopped fine and fried in butter before mixing with rice-milk mixture. Stir in salt and pepper and raisins.
Melt butter in skillet and saute onion. Dredge slices of liver in flour and brown on each side. Pour gravy on liver and season with parsley, salt, and pepper, to taste.
Mix all ingredients well, add more crumbs if too moist. More liver may be added if a stronger liver taste is desired.
Roll liver strips in a mixture of the cornmeal and cheese and brown in the oil in the skillet. Add next four ingredients and simmer, covered about 5 minutes.
Fry bacon until crisp and remove fat. Dredge liver with flour and brown in bacon fat. Add rest of ingredients and bacon. Cover and simmer 45 minutes. Serve with spaghetti.
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Is there any way to fix beef livers without frying or throwing it out?
By Pamela S
I cook it with sliced onions in mushroom soup... makes it very tender.
Mix together with hand mixer or blender. Let stand in refrigerator for at least 24 hours. Leftovers can be frozen.
By Robin from Washington, IA
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My daughter is getting married in December, our very hot period. Her wedding is to be about 190 kilometers away from home and I need to make liver pate and another sort.