Main DishesRecipes

Liver and Onions

This is a VERY old recipe that is not real clear on amounts, but you can pretty much figure out the amounts you need as you go. NOT a dish that I, personally like much, but it was a favorite of my dad's and so we had it a lot. For those who do like liver, I'm sure you'll enjoy this.

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Ingredients:

  • Liver
  • salt
  • thinly chopped onions

Directions:

Quickly brown slices of liver on one side. Salt. Turn. Cover with thinly chopped onions. Add a dash of salt. Cover and brown at low temperature until meat is no longer pink in the middle. When tender, serve immediately.

By Robin from Washington, IA

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September 16, 20090 found this helpful

A little lift to your regular liver and onions.

Ingredients:

  • olive oil
  • Liver
  • 1 large onion (sliced)
  • 1 broccoli head (cut off crowns)
  • lemon juice

Directions:

In frying pan heat oil at low flame. Add onions and broccoli. Cook till almost tender. Add liver cook for 1 minute on each side. Add lemon juice. Cook till liver is ready.

By LRP from LWL, MA

Answers:

Liver, Onions and More

If you have trouble keeping the liver tender, soak it in milk before frying. That will also tenderize liver when reheating it. (06/24/2009)

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By Clynn Altemus

Comment Was this helpful? Yes

September 16, 20090 found this helpful

Not a favorite of mine, but my dad has always loved liver and we used to have some for him on a regular basis. This really makes me think of my childhood years.

Ingredients:

  • approx. 1/2-3/4 lb. bacon
  • approx. 2 lb. liver
  • lots of onions
  • flour
  • 2 bouillon cubes
  • 2 tsp. Worcestershire sauce
  • 1/2 cup ketchup
  • 1 1/2 cups water

Directions:

Fry bacon. Flour livers. Fry liver in bacon drippings. Fry onions. Stir flour into drippings. Add 2 bouillon cubes dissolved in 1 1/2 cups water, 2 tsp. Worcestershire sauce and 1/2 cup ketchup. Bake 1 hour at 350 degrees F.

By Robin from Washington, IA

Answers:

Liver and Onions

It's so funny that I saw this post this morning; yesterday at dinner my daughter was telling my grandkids that depending on what foods you're brought up with, that's what you'll prefer when you're an adult.

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I said I begged to differ. My folks loved liver and onions but I couldn't stand it when I was little, and I can't stand it as an adult. Some tastes never change! Thanks for the memory! (07/13/2009)

By Caseye

Liver and Onions

Yes, It must be a generational thing. My Mom would fix liver and onions for us during the 50's. Not a hit with the kids, but then you ate what was put before you. When I grew up I thought maybe it was a Midwest regional favorite, since she was from Missouri. Carl Sandburg had a line about liver and onions in one of his poems from "Rootabaga Stories". But I live in Hawaii now, my friend (born and raised here) said her Mom would fix it too. (07/19/2009)

By Kerry Browning

Comment Was this helpful? Yes

July 9, 20090 found this helpful

When we want to have beef liver, I cook it with onion soup mix. First you dredge the liver well in seasoned flour (salt and pepper and others if you wish to use). Then I put it in my electric skillet in some oil. Then sprinkle on the onion soup mix (I use Lipton's), cover with water cook until done.

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Remove the liver from the broth, bring the broth to a boil and make it into a gravy. Return the liver to the gravy and serve over rice, potatoes or noodles. We like it over potatoes the best.

By nora finley from Star Lake, NY

Answers:

Liver and Onions

Nice, cheap recipe. My mouth's watering reading it! Haven't had liver for ages. (06/12/2009)

By victoria

Liver and Onions

When I fix liver and onions, I do mine different than anyone else that I know of. I soak my liver in cold water for about 5 minutes then drain it, then put it in cold water again for about 5 minutes. I do this about 3 times. It gets rid of that bloody taste, and my liver is always so tender.

Robin in TX (06/17/2009)

By Robin

Comment Was this helpful? Yes

June 11, 20090 found this helpful

Dredge liver in flour. In a large skillet; heat oil and butter. Add liver and cook until almost cooked on both sides. Place liver in a casserole dish and keep warm. Add onions to the skillet.

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