Beef Liver with Onions and Gravy is one of my all-time favorites. It’s a hearty dish that combines the rich taste of beef liver with the sweetness of caramelized onions, all smothered in a savory gravy.
I especially love how the flavors meld together. For me, it’s the perfect dish to enjoy on a chilly evening.
Ingredients You Need For Beef Liver with Onions and Gravy:
- 1 lb. sliced beef liver
- 1 medium onion, sliced
- 1 cup white flour
- 1 tbsp seasoning salt
- 2 tablespoon butter
- 2 teaspoon kitchen bouquet
- 1 1/2 cup water
- Salt and pepper to taste
- Oil for frying
How to Make Beef Liver with Onions and Gravy:
- Place the flour and seasoning salt in a bowl and whisk to mix.
- Pre-heat a large skillet on medium-high heat. Add enough oil to cover the bottom of the skillet.
- Dredge the beef liver in the seasoned flour mixture and brown on each side for one minute. Remove the liver and all fatty bits and impurities from the skillet.
- Reduce the heat to medium and melt the butter in the skillet. Add 4 tablespoons of the flour mixture to the skillet and stir. Cook on medium heat until it starts to turn a dark golden brown.
- Stir in the water and simmer until the gravy starts to thicken. Stir in the kitchen bouquet and more water if needed.
- Put the liver back into the skillet and top with the onion slices.
- Simmer on low for 15-20 minutes or until the onions are tender.
Key Tips for Perfecting Your Beef Liver with Onions and Gravy:
Gravy Consistency:
Ensure the gravy has the right consistency before adding the liver. If it’s too thin, you might want to let it cook down a bit. If it’s too thick, consider adding a little more water.
Liver Cooking Preference:
The recipe mentions that you can cook the onions and gravy before adding the liver to the skillet. This method is recommended if you prefer your liver to be tender and on the medium-rare side. Personally, I like my beef liver well-cooked, so I simmer it in the gravy until the onions are tender.
FAQs and Common Issues About Beef Liver with Onions and Gravy:
The consistency of the gravy can be affected by the amount of water added. If it’s too thin, let it simmer a bit longer to reduce and thicken. You can also mix a tablespoon of flour with a little water to make a paste and stir it into the gravy to thicken it.
Yes, while this recipe specifically mentions beef liver, you can also use chicken or pork liver. However, the cooking time and flavor might vary slightly.
Beef liver cooks quickly. Overcooking can make it tough. It’s done when it’s no longer pink in the middle. Some prefer it medium-rare, while others like it well-done. Adjust the cooking time to your preference.
This dish pairs well with mashed potatoes, seasoned white rice, or green vegetables like peas or beans. Spooning the onion gravy over the side dish enhances the flavor.
Kitchen bouquet is used to give the gravy a rich, dark color and adds a depth of flavor. If you don’t have it, you can omit it, but it enhances the overall taste of the gravy.
Liver is rich in essential nutrients like vitamin A, iron, and protein. However, it’s also high in cholesterol, so it’s best to consume it in moderation.
Soaking the liver in milk for a few hours before cooking can help mellow out its strong flavor. Make sure to rinse and pat it dry before cooking.
Other Delicious Recipes You May Also Enjoy!!
- Hawaiian Roll Breakfast Sliders
- Stuffed Gnocchi Bomb
- Broccoli and Cheese Stuffed Chicken Breast
- Greek Chicken Meatballs
- Mexican Lasagna Made Easy
Have you liked our Beef Liver with Onions and Gravy recipe? We’d love to hear from you! Drop a comment below, share your tweaks, and let’s spread the baking joy together. Your tips might just be the secret ingredient someone needs!
