TheFoodTasting

Desciption

i adopted this recipe during the great recipe adoption of feb 2005. i haven't tried it out yet. but i shall be trying this recipe soon and once i do, i'll update it with my comments. please feel free to do so and post your comments.

Tags

#Weeknight #Time-to-make #Course #Main-ingredient #Preparation #Occasion #Appetizers #Main-dish #Beef #1-day-or-more #Dietary #Low-sodium #High-protein #Low-carb #Beef-organ-meats #Beef-liver #High-in-something #Low-in-something #Meat

Steps

1. With a sharp knife
2. Remove the tough outer membranes from liver
3. In a heavy skillet
4. Heat oil and add chopped onions
5. Cook over medium high heat until translucent and golden brown
6. Remove with a slotted spoon and set aside
7. Add butter to skillet
8. Heat until melted
9. Add liver pieces
10. Over medium heat
11. Fry liver until just done - 3 minutes on each side
12. Alternatively
13. Liver can be brushed with butter and broiled
14. To test for doneness
15. Cut a piece from liver slice
16. If still pink
17. Continue cooking for 30 - 60 seconds
18. Overcooking causes the liver to be dry and tough
19. For finely mashed egg that disappears in the liver mixture
20. Force egg through a wire strainer
21. For best results
22. Separate the hard cooked whites from yolks and sieve them separately
23. Set aside
24. Fit meat grinder with a medium blade and place cooked liver and cooked onions in the grinder
25. Grind
26. Then regrind the ground mixture
27. In a medium mixing bowl
28. Combine the twice ground meat and onions mixture with the sieved eggs
29. Add salt and pepper
30. Taste and adjust seasoning
31. If desired
32. Add a few drops of commercial gravy browning liquid to heighten color
33. Refrigerate for 24 hours before serving
34. Serve with slices of tomato
35. Cucumber and dark rye bread