Easy and Good Beef Liver and Onions and Gravy
Indulge in the rich and nostalgic flavors of this "Easy and Good Beef Liver and Onions and Gravy" recipe, a timeless comfort food that combines tender beef liver, sweet caramelized onions, and a velvety savory gravy. Perfectly seasoned with garlic, black pepper, and a hint of salt, the liver is lightly dredged in flour for a golden, crisp exterior before simmering in a luscious beef broth-based gravy. The addition of buttery onions lends a touch of sweetness that perfectly balances the dish’s savory elements. Quick to prepare in just 45 minutes and ideal for a hearty weeknight dinner, serve this classic dish over creamy mashed potatoes, fluffy rice, or warm crusty bread to soak up every drop of the flavorful gravy. Garnish with fresh parsley for an extra pop of color and freshness. Whether you're trying beef liver for the first time or rekindling your love for a traditional favorite, this recipe is guaranteed to impress.
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Recipe Information
Ingredients
- 1 pound beef liver
- 0.5 cup all-purpose flour
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon garlic powder
- 2 medium onion
- 3 tablespoons butter
- 2 tablespoons vegetable oil
- 2 cups beef broth
- 1 tablespoon cornstarch
- 2 tablespoons water
- 1 tablespoon fresh parsley (optional, for garnish)
Instructions
Rinse the beef liver under cold water and pat dry with paper towels. Slice into pieces about 1/2-inch thick, if not already sliced.
In a shallow bowl, mix together the flour, salt, black pepper, and garlic powder. Dredge each piece of liver in the flour mixture, shaking off excess, and set aside.
Slice the onions into thin rings and set aside.
Heat a large skillet over medium heat and add the butter and vegetable oil. Allow it to melt and become hot but not smoking.
Add the sliced onions to the skillet and sauté until golden and caramelized, about 8-10 minutes. Remove the onions from the skillet and set aside.
Using the same skillet, add the floured liver slices in a single layer. Cook for about 3-4 minutes per side, or until browned on the outside and just barely pink in the center. Do this in batches if needed and remove cooked pieces to a plate.
Once all the liver is cooked, return the onions to the skillet.
In a separate bowl, mix the beef broth, cornstarch, and water together until smooth. Pour this mixture into the skillet with the liver and onions.
Bring the mixture to a gentle simmer, stirring frequently, until the gravy thickens, about 5 minutes.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Garnish with fresh parsley, if desired, and serve hot with mashed potatoes, rice, or crusty bread.
Nutrition Facts
Calories |
1513 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.3 g | 102% | |
| Saturated Fat | 31.2 g | 156% | |
| Polyunsaturated Fat | 21.8 g | ||
| Cholesterol | 1151 mg | 384% | |
| Sodium | 5630 mg | 245% | |
| Total Carbohydrate | 110.0 g | 40% | |
| Dietary Fiber | 8.6 g | 31% | |
| Total Sugars | 22.7 g | ||
| Protein | 92.2 g | 184% | |
| Vitamin D | 3.8 mcg | 19% | |
| Calcium | 177 mg | 14% | |
| Iron | 22.2 mg | 123% | |
| Potassium | 2117 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
