Liver and Onions W Gravy
Transform your dinner table into a comforting classic with this rich and savory Liver and Onions with Gravy recipe. Tender slices of beef liver are soaked in milk to mellow their flavor, then coated in a perfectly seasoned flour mixture and pan-seared to golden perfection. Sweet, caramelized onions and a luscious from-scratch gravy, enhanced with Worcestershire sauce, bring layers of irresistible flavor to this hearty dish. Ready in just 50 minutes and ideal for pairing with creamy mashed potatoes or rustic bread, this homemade favorite is a soul-warming meal that’s both nostalgic and satisfying. Perfect for liver lovers and those looking to explore nutrient-packed, old-fashioned comfort food, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 pound Beef liver
- 1 cup Milk
- 1 cup All-purpose flour
- 1 teaspoon Salt
- 1 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 4 tablespoons Butter
- 2 large Yellow onions
- 2 tablespoons Olive oil
- 1.5 cups Beef stock
- 2 teaspoons Worcestershire sauce
- 1 tablespoon Cornstarch
- 2 tablespoons Water
- 2 tablespoons Fresh parsley
Instructions
Start by preparing the liver. Rinse the beef liver under cold water and pat it dry with paper towels. Slice it into even-sized pieces about 1/2 inch thick.
Place the liver slices in a shallow dish and cover them with milk. Let the liver soak for 15-20 minutes to help reduce its strong flavor.
While the liver soaks, thinly slice the yellow onions and set them aside.
In a shallow bowl or plate, combine the flour, salt, black pepper, and paprika. Mix well to create a seasoned coating for the liver.
After the liver has soaked, remove it from the milk and pat dry with paper towels. Dredge each slice in the seasoned flour, shaking off any excess.
Heat 2 tablespoons of butter and 2 tablespoons of olive oil in a large skillet over medium heat. Once the butter has melted, add the sliced onions to the pan.
Cook the onions for 8-10 minutes, stirring occasionally, until they are golden and caramelized. Remove the onions from the skillet and set them aside on a plate.
In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the floured liver slices to the pan in a single layer (cook in batches if necessary).
Cook the liver for 2-3 minutes per side, or until browned and cooked through. Remove the liver from the skillet and place it on a plate. Tent loosely with foil to keep warm.
To make the gravy, deglaze the skillet by adding beef stock and scraping up any browned bits stuck to the bottom of the pan.
Stir in the Worcestershire sauce and bring the mixture to a simmer over medium heat.
In a small bowl, whisk together the cornstarch and water to create a slurry. Slowly pour the slurry into the simmering gravy, whisking constantly to thicken it to your desired consistency.
Return the cooked liver and onions to the skillet with the gravy. Simmer for an additional 3-5 minutes to heat everything through.
Sprinkle fresh parsley over the dish before serving. Serve hot with mashed potatoes or your favorite side dishes.
Nutrition Facts
Calories |
2013 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 98.1 g | 126% | |
| Saturated Fat | 41.3 g | 206% | |
| Polyunsaturated Fat | 8.1 g | ||
| Cholesterol | 1206 mg | 402% | |
| Sodium | 5500 mg | 239% | |
| Total Carbohydrate | 175.4 g | 64% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 34.7 g | ||
| Protein | 104.8 g | 210% | |
| Vitamin D | 6.5 mcg | 33% | |
| Calcium | 509 mg | 39% | |
| Iron | 26.3 mg | 146% | |
| Potassium | 2616 mg | 56% | |
*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.
