beef liver – Toidublogi

November 3 2022

Foie de veau à la Lyonnaise – fried beef liver with onions

andrestover Beef , National dishes beef liver, onion 1

Lyon-style beef liver. There are a variety of similar recipes circulating. I modified one of the many to suit me the best. There is no special secret to cooking liver except that it shouldn’t be overcooked under any circumstances. The French like to leave beef liver pink on the inside. By doing this, the liver is tender and wonderful. Caramelized, slightly sweet onions go well with this dish.

Preparation time: 30 minutes
Level: Easy
Quantity: For two to four

Ingredients:
400 g beef liver cut into 2 cm thick slices
3 large onions, sliced more coarsely
2 large garlic cloves crushed
A bunch of herbs, basil, rosemary, and thyme for seasoning
2 teaspoons of brown sugar
100 ml of broth
Cooking oil for frying
Black pepper and sea salt to taste
If desired, 2 tablespoons of cream to add to the sauce

Preparation:

Peel the onions, and cut them into thicker slices. Let the oil heat up in the pan and add the onions, add the sugar, and brown for about 10 minutes, stirring occasionally, on medium heat. Season with black pepper and sea salt.
Cover the pan with a lid and turn the heat to low, simmer the onions for about 15 minutes until they are soft. Remove the lid from the pan, turn the heat to medium-high and fry the onions, stirring frequently, until they are golden brown. Remove the herbs and leave the onions waiting.
In another pan, heat oil to medium heat, cut the liver into slices about 2 cm thick, dry with paper, and fry for 2-3 minutes on both sides. Season with salt and pepper. Do not over-fry the liver, otherwise, it will become woody. The French prefer the liver to be slightly pink on the inside.
Put the liver on a plate to wait, add broth to the pan for frying the liver, and stir and simmer until the liquid is slightly reduced. You can add a little heavy cream. Season lightly with salt and pepper.
Sevre the liver in such a way that you arrange the pieces of liver on a plate and place the caramelized onion on top of the liver. On the side, you can offer mashed potatoes, which can be prepared by boiling a few potatoes with light salt until soft, mash the potatoes or press through a potato masher, add a little milk and 30-40g of butter and mix until fluffy.
Ready!!

May 15 2021

Beef liver pâté

andrestover Beef , Dips and spreads beef liver, garlic, onion, oregano, rosemary, thyme 0

Pâté is food that certainly has thousands of variations. Some of them are classic, most of them are improvised, but they are all pretty delicious. I have never made a definite historical recipe following a very classic pate. I made a pate from beef liver, where I tried to follow some traditional rules.

Preparation time: 1 hour
Level: easy
Serves: four to eight

Ingredients:
1 kg of beef liver
250 g of fatty pork, ribs, or high-quality minced meat
1 larger onion
5-6 medium garlic cloves
50 g butter
For frying olive oil
30-40 ml of cognac
100 ml whipped cream
For seasoning sea salt, a bunch of thyme, rosemary, oregano, and black pepper by taste

Preparation:
1. Cut the liver into slices about 3-4 cm thick, add to the pan with the minced meat. Lightly brown in olive oil
2. Chop the onion into slices and cut the garlic cloves a little smaller and add to the meat and fry over medium heat
3. Add spices and herbs, lower the temperature to low, and fry until the liver is ready
4. Raise the temperature, add the brandy and allow the alcohol to evaporate
5. Lower the temperature, add butter and cognac, bring the mixture to a boil
6. Pour the mixture into a food processor and crush for 5-10 minutes on high speed until the pate has become nicely smooth
Serve with good bread, for example. Fry the bread in a dry pan until the bread slices start to burn slightly from the edge. Spread generously the pate on the bread slices, add the parsley or basilic and serve immediately.
Done !!!

October 4 2020

Breaded liver

andrestover Uncategorized beef liver, chicken 0

A recipe whose origin is unknown, but seems like it is spread in different parts of the world. I made this food from pork but it can be done with beef, sheep, or even chicken liver. It is important that the sliced liver is lightly beaten, seasoned, and breaded with flour and egg and quickly fried on both sides at a relatively high temperature. It is important not to fry for a long time, which makes the liver stiff and the food is therefore not delicious.

Preparation time: 30 minutes
Level: easy
Quantity: for four

Ingredients:
500 g of crude liver
Sea salt and black pepper for seasoning
Other herbs and mixtures of herbs can also be used
For breading flour and eggs
For frying cooking oil

Preparation:
1. Cut the liver into 1 cm thick slices and soften the food through the plastic wrap. Beating makes the liver tender and tasty. Season the liver.
2. Pour flour on a plate and beat two eggs in a bowl. Heat the oil in a pan.
3. Bread the liver pieces in flour and egg and fry on a stronger heat on both sides until golden brown (about 2 min on each side)
4. Serve with potatoes, rice, or salad.
Ready !!