Tested till perfect Mellow Liver and Onions

Mellow Liver and Onions

Now is the time to cook liver, especially if you have lived your life in horror at the very prospect. Liver perfectly cooked is perfectly delicious. Fried until golden on the outside but still rosy and tender inside, liver is truly luscious and should become a favourite weeknight or special-occasion meat. Liver, like all variety meats, is very perishable; use on the day of purchase or by the next day at the latest.

By The Canadian Living Test Kitchen

Recipe3 out of 5 based on 5 ratings.
  • rating starrating starrating starrating starrating star
  • Portion size 4

Ingredients

  • 3 tbsp 3tbspvegetabIe oil
  • 6 6sliced oniononions
  • 1/2 tsp 1/2tspdried sage
  • 1/4 tsp 1/4tspsalt
  • 1/4 tsp 1/4tsppepper
  • 1 lb 1lbcalves' liver or beef liver, about 1/2 inch (1 cm) thick
  • 1/4 cup 1/4cupall purpose flour
  • 1/2 cup 1/2cupbeef stock
  • 2 tbsp 2tbspbalsamic vinegar or red wine vinegar
  • 1-1/2 tsp 1-1/2tspgranulated sugar
  • chopped fresh parsley
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Preparation

In large heavy skillet, heat 1 tbsp (15 mL) of the oil over medium heat; cook onions and sage, stirring often, for 8 minutes or until softened. Reduce heat to medium-low; cook, stirring occasionally, for 20 minutes or until deep golden. Season with salt and pepper to taste. Remove and keep warm.

Meanwhile, peel away any membrane on liver by loosening with sharp knife and gently pulling away from meat. Trim any tough blood vessels. In shallow dish, combine flour and 1/4 tsp (1 mL) each salt and pepper; set aside.

Rinse and dry skillet; heat remaining oil over medium-high heat. Dredge liver in flour mixture to coat, shaking off excess; immediately add to skillet.

Cook liver, in batches if necessary, for 1 to 2 minutes or until underside is browned and blood just comes to the surface.

Turn and cook for 1 to 2 minutes longer or until browned, slightly pink inside and springy to the touch. Transfer to warmed serving plates.

Add stock, vinegar and sugar to pan; bring to boil, stirring and scraping up brown bits from bottom of pan. Boil, stirring, for 1 to 2 minutes or until reduced to about 1/3 cup (75 mL). Mound onions over liver; top with sauce. Sprinkle with parsley.

Additional information :

Variations
Apple and Mustard Liver: Substitute 3 sliced unpeeled apples and 1/4 cup (50 mL) chopped shallots or onions for the onions and sage; cook over medium heat for 10 to 15 minutes or until tender. Substitute 1/2 cup (125 mL) apple juice, 1/4 cup (50 mL) white wine and 2 tbsp (25 mL) Dijon mustard for the beef stock, vinegar and sugar.

Mushroom and Bacon Liver: Cook 4 slices bacon until crisp, reserving fat to use instead of oil; crumble bacon for garnish. Substitute 4 cups (I L) sliced mushrooms for the onions and sage; cook for 5 minutes or until tender, adding juices to stock.

Tips: Even an extra minute of cooking can toughen liver, so be sure not to overcook it.

For a milder taste if using the more strongly flavoured beef liver, refrigerate it in milk to soak for at least 30 minutes or for up to 8 hours. then drain and pat dry.

Nutritional Information Per serving: about

cal 352 pro 26g total fat 15g sat. fat 3g
carb 29g fibre 3g

401 mg chol. % RDI:

calcium 4 iron 60 vit A 893 vit C 45
folate 38
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