. . : Pookie's Liver and Onions Recipe - Quick Recipes, Easy Meal Ideas, Food online : : .
. : : Menu : : .


> Categories:
Appetizers   Baked Goods   Barbeque   Basics   Beans and Grains   Beef   Beverages   Breads   Breakfasts   Cake   Candies   Canning and Preserving   Casseroles   Cheese   Chicken   Chocolate   Condiments   Cookies   Crock Pot and Slow Cooker   Desserts   Duck   Eggs   Fruits   Grains   Herbs and Spices   Holiday   Hot and Spicy   Jellies and Jams   Kids   Lamb   Liquor   Main Dish   Mexican   Nuts   Pasta   Pets   Quick and Easy   Recipes for Pets   Regional Cuisine   Rice   Salad   Sauces   Sausages   Seafood   Side Dish   Snacks   Soups   Stews   Stuffings   Sweets and Desserts   Vegetables   Vegetarian   Wild Game  

Pookie's Liver and Onions
Category Beef
Total Hits 5
Rating Rating:0 | Voted:0 | voted : 0 times
1 Point 2 Point 3 Point 4 Point 5 Point 6 Point 7 Point 8 Point 9 Point 10 Point
The Recipe

1/2 lb Beef liver, in one thin cut

Salt Pepper Flour for dredging 2 tb Cooking oil (preferably

-peanut, corn, or sunflower) 2 tb Butter

2 Green onions', minced

1 Clove garlic, minced

1 1/2 md Onions, sliced

1 1/2 ts Flour

1 1/2 c Beef broth

3/4 ts Kitchen Bouquet (seasoning

-sauce) Even if you hate liver and onions, you'll find this tender, soulful version a revelation. If you like liver and onions, you're about to see star bursts. This recipe is based on a dish by brilliant chef Pookie Turner. 1. Season liver with salt and pepper, to taste. Dredge lightly in

flour. 2. Heat lightly oiled heavy skillet over high heat until fragrant,

about 1 minute. Add liver and fry until lightly browned, about 1 minute per side. Remove liver and reserve. 3. Clean skillet and return it to stove over medium heat until dry.

Add butter, and heat until it is melted. Add green onions, garlic, and onions; fry, stirring, until onion is translucent (about 6 minutes). 4. Sprinkle the 1 1/2 teaspoons flour over mixture and cook briefly,

until the flour turns golden and loses its raw aroma (about 1 minute); do not let flour brown. Stir in broth, Kitchen Bouquet, 1/2 teaspoon salt, and 1/2 teaspoon pepper. Turn heat to medium-high and bring to a boil. Cook, stirring, until liquid thickens slightly, about 6 minutes. Adjust seasoning, if necessary. 5. Return liver to pan and cook on both sides for 30 seconds each (if

liver is thick, cook for 90 seconds per side.) Remove from heat and serve immediately with boiled rice. Serves 2. From "Regional American Classics", California Culinary Academy, Chevron Chemical Company, 1987. Posted by Stephen Ceideberg; November 3 1992.

Render: 0.001 Sec ¦ By AhmBay