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  Kat's Fried Beef Liver

1 pound beef liver
Salt & pepper
Flour 
Oil

Wash liver,  salt and pepper, dredge in flour over medium heat cook 2-21/2 mins per side.

Note; You may substitute very fine bread crumbs for flour. 
Note; For liver and onions, you may sauté onions, then serve with liver. 
Or make this sauce and place over liver.  Cullen's Onion Sauce SC85

                                 Beef Liver

1 pound beef liver, thickly sliced (3/8 inch)
1 clove of garlic cut in slivers
1/2 teaspoon salt ground black pepper to taste
2 tablespoons tomato sauce
2 tablespoons olive oil
2 tablespoons vinegar
1 1/2 tablespoons flour

Sear liver under broiler on both sides till lightly browned, but not fully cooked. Remove skin and ligaments.
Cut into one inch squares. Put liver, garlic, salt and pepper in shallow casserole or skillet over low heat.
Add tomato sauce and olive oil and cover with water. Bring to a boil and simmer.
 In a bowl mix vinegar, flour and 2 tablespoons water till the consistency of soft custard.
Pour vinegar sauce in center of pan, stirring about 3 minutes till smooth and distributed.
Simmer entire mixture additional 5 minutes, being sure that liver is tender,
 but not over cooked. Serve hot over rice or vegetables.

                               Beef Liver

1/2 cup butter
2/3 cup snipped fresh chives
1/2 cup sliced white onion
1/2 cup sliced red onion
1/2 cup sliced leeks
3 large shallots, sliced
2 teasoons chopped garlic
1/4 cup Sherry
1/2 cup half and half
salt and pepper

 2 pieces calf's liver

Melt 1/4 cup butter in a cast iron skillet over medium heat. Add chives, onions, leeks, shallots and garlic and cook until tender. Add sherry and stir until no liquid remains. Increase heat to high. Add half and half and boil until reduced, stirring constantly. Season with salt and pepper. Remove and set aside.

 Melt remaining butter over medium-high heat. Add liver and cook to desired doneness.

                               Calf Liver

8 slices calf's liver

3 tomatoes

2 tablespoons butter

seasonings to taste



Cut slices of calf's liver in half. Fry quickly in butter in frying pan. Remove calf's liver from frying pan, leaving butter in frying pan. Slice the tomatoes and season highly. Put them in frying pan and cook very quickly on very hot fire for about 5 minutes. Pour tomato over calf's liver.

                                       Calf Liver

1 oz about 6 slices thinly slice pancetta or 4 slices bacon
1 tbs butter8 oz calf liver, in 4 large slices
1/4 cup Marsala
1/4 cup chopped parsley

In a skillet over medium heat add pancetta and cook until crisp, set aside. In same skillet add butter when it foams add liver, cook 2-3 min on each side, add to plate with pancetta. In skillet add Marsala and stir with a wooden spoon until it bubbles and turns syrupy, remove from heat.
Arrange liver on plate, pour Marsala over it, crumble pancetta on top and garnish with parsley. 

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