Liver and onions like mum used to make!

alisong4567

Morning all - hoping someone can help. Looking to make liver & onions (just like mum used to make yum!) from what I can remember she used to coat liver in seasoned flour, stick in roasting dish with onions and cover with water. Only problem I cant remember at what temperature or how long to cook! Hope someone can help......... going to serve with lashings of mash and cabbage!

Cheers
Alison:o

fengirl_2

I dont bother with the oven method and just use the hob - it doesnt take more than 10-15 mins.
Fry the coated liver first and then add about a tablespoon of milk to the pan and let the liver absorb this before adding Bisto or similar, then let it simmer.
The milk tip was given to me by a German lady 40 yrs ago - it makes the centre of the liver really soft.

alisong4567

:TI shall most definately give this way a go! Let you know of the yum factor tomorrow - thanks millions
Alison.:D

culpepper

if you forget the flour,you can add it in later after frying first the onions till clear, then the liver. It goes to a sort of paste and then you add liquid and stir to make a good sauce.
We sometimes have bacon bits too which I put in at the same time as the liver.
It is very nice and rich if you then add a tin of tomatoes and stir that in .

If you have any left over, it is very good curried.

pol

If you're having the oven on, put the floured liver in a cassserole dish with the onions. Cover with a pint of beef stock, put a piece of foil over and then the lid. Cook on middle shelf for 1-1 1/2 hours at 200C. It makes the liver so soft and yummy. You could put a rice pud on the bottom and some buns on the top to make the most of the oven.
pol

[Deleted User]

I adore liver and bacon but can't abide touching it I don't know why.My sis-in-law normally does it for me .She coats the liver with flour and gantly gives them a few minutes in the frying pan then lays them on a bed of gently fried onions and some chopped up streaky bacon she also adds a bit of dried sage & onion stuffing mix over the top to thicken things up and then adds about enough bisto gravy made with the powder to just cover over the lot and bungs it in the oven until you can run a thin knife through the liver about 40 minutes on about 150c electric fan oven.I then potion it iup into individual portions and freeze when cold . I love it on a cold day reheated with some crusty bread.A real tummy warmer

voiceofreason

pol wrote: »

If you're having the oven on, put the floured liver in a cassserole dish with the onions. Cover with a pint of beef stock, put a piece of foil over and then the lid. Cook on middle shelf for 1-1 1/2 hours at 400C. It makes the liver so soft and yummy. You could put a rice pud on the bottom and some buns on the top to make the most of the oven.
pol

Mind - those buns'll probably be wrecked after an hour at 400c

alisong4567

pol wrote: »

If you're having the oven on, put the floured liver in a cassserole dish with the onions. Cover with a pint of beef stock, put a piece of foil over and then the lid. Cook on middle shelf for 1-1 1/2 hours at 400C. It makes the liver so soft and yummy. You could put a rice pud on the bottom and some buns on the top to make the most of the oven.
pol

This so sounds like the way my mum used to make it!!!!!!! Thank you xx (going to layer slices of potato and onion and cook in oven at same time....cant wait for OH to come home:T

Ladygrim

alisong4567 wrote: »

This so sounds like the way my mum used to make it!!!!!!! Thank you xx (going to layer slices of potato and onion and cook in oven at same time....cant wait for OH to come home:T

Just potato and onion, or do you add amything else. C'mon, give us the full recipe

LG

alisong4567

Ladygrim wrote: »

Just potato and onion, or do you add amything else. C'mon, give us the full recipe

LG

:DThat came across like I was going to throw them all together LOL - going to layer thin slices of potato with alternative slices of onion in a small casserole dish, cover with a little water and cover (my mum used to add slices of bacon on the top) cook until tender! yum melts in your mouth! Why do you always think of scrummy comfort food when you are trying to diet!!! Best served with big knob of lurpak on top!

stef240377

I made mine in the SC the other night and it was the best tasting meal i can remember. Coated the liver in seasoned flour, threw it in SC with onions, garlic and mushrooms and whacked on high for just over 4,5hours and it was perfectly cooked not dried out like i have found it to be on the hob. Also more economical than the oven as uses less power.