Beef Liver with Onions and Gravy

ByEmma

Beef liver with onions and gravy is a classic comfort food dish featuring pan-fried liver and slow-cooked onions smothered in a rich gravy. The strong flavor of liver is mellowed by the sweetness of caramelized onions and savory gravy, making it a hearty and satisfying meal.

Contents

Ingredients

  • Beef Liver: Thinly sliced
  • Onions: Thinly sliced
  • Bacon Grease/Butter/Vegetable Oil: For frying
  • Flour: For dredging and thickening the gravy
  • Beef Broth: Forms the base of the gravy
  • Seasonings: Salt, pepper
  • Milk: For soaking the liver (optional)
  • Worcestershire sauce: Adds depth of flavor to the gravy (optional)

Preparation

  1. Soaking the Liver (Optional): Soak the liver in milk for about 30 minutes to reduce any bitter taste.
  2. Prepare the Liver: Drain the liver and pat it dry with kitchen paper. Cut into bite-sized pieces and trim any extra fat, if needed.
  3. Dredge the Liver: Combine flour, salt, and pepper in a shallow dish. Coat the liver slices in the flour mixture.
  4. Caramelize the Onions: Slice the onions thinly. Fry in bacon grease, butter, or vegetable oil in a large skillet over medium heat until softened and golden brown. Remove the onions from the skillet and set aside.

Cooking

  1. Fry the Liver: Add more fat to the skillet if needed. Place the coated liver slices in the skillet and cook until browned on both sides. Avoid overcrowding the pan; cook in batches if necessary.
  2. Combine and Simmer: Return the cooked onions to the skillet with the liver.
  3. Make the Gravy: Stir in a bit of extra flour to the drippings in the pan and whisk. Gradually add beef broth while whisking to form a gravy. Add Worcestershire sauce and fresh sage for extra flavor.
  4. Simmer: Bring to a simmer and cook until the gravy has thickened.
  5. Season: Adjust seasoning with salt and pepper to taste.

Serving

Serve hot with mashed potatoes and your favorite greens.

Pro Tips

  • Don’t Overcook the Liver: Liver becomes tough and rubbery when overcooked, so cook it quickly over medium-high heat until just browned.
  • Dredging: Coat the beef liver in the flour dredge. Dip the liver pieces in the egg mixture, then dip and coat the liver with the flour and set aside on a wire rack.
  • Use Fresh Ingredients: Fresh onions and high-quality beef broth will enhance the flavor of the dish.
  • Add richness: Simmering the beef liver and onions together helps form a tasty gravy.
  • Eye-catching subheadings: Subheadings are used to divide content into scannable blocks that both Google and your reader will find easy to digest.

Enjoy this classic, comforting dish!

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