This is exactly how i have always made liver and onions but i usually omit the mushrooms. Another key trick- soak your liver in milk or buttermilk overnight if you are using older liver, veal liver can be used without soaking. I garnish with fresh chopped dill and serve with mashed or roasted potatoes - this is a very popular Russian/Eastern European dish!.

Reviewed On: Jul. 23, 2009

Please note that you should LOVE Guinness or atleast like it if you want to enjoy this. It is just ok, but i personally would have enjoyed a more traditional water cooked corn beef for the flavor of Guinness is not one i cared for. If you expect it to just taste like something or other, dont, it will simply taste like a brisket that is flavored in Guinness. I shredded the beef and added mustard to mine and that killed some of the flavor but overall not a flavor i enjoyed.

Reviewed On: Mar. 29, 2009

This is good and easy BUT make sure you like the beer you use. I used Guinness b/c i let my husband choose the beer. Guinness worked well but it was too bitter for my taste as i prefer sweeter breads and he prefers saltier or savory ones. I did add about 1 cup of cheddar and some salt to the bread. It is still good, i eat it with butter and jam and can not taste any bitterness. Do let the bread rise for 30 to 60 min before baking, and if you want a nice crust, butter the pan and put butter on top. You cant ruin bread with butter, so as much or as little as you like. I did use the 1/3 Cup of sugar suggested by others, next time however i will add brown sugar and try with guiness again to cut that bitterness even more, maybe even a cup of brown sugar and some dried fruits. IMO beer bread better lends itself to sweeter flavors in order to get rid of the bitterness that is going to be present. I know that not everyone can taste or dislikes the bitterness but for those of us that can taste it, make a sweeter beer bread instead

Reviewed On: Mar. 29, 2009