Liver & Onions with Gravy

Marsha Gardner

By
@mrdick1950

When we were first married my husband didn't care for Liver & Onions, his mom, bless her heart, cooked it to death and it was like shoe leather. Needless to say he found that liver if it was just a little pink was tender and tasty. Another convert to Liver & Onions.


pinch tips: Non-Stick Rice Every Time


Comments:

Serves:

4

Method:

Stove Top

Ingredients

6-8 slice
bacon, cooked, save drippings
5 medium
onions, vidalia, peeled, sliced thin
1- 1/2 lb
beef liver
1/4 c
all purpose flour
3/4 c
water
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1 Tbsp
kitchen bouquet or gravy master

Directions Step-By-Step

1
Fry bacon, drain on paper towels; set aside.

Cook onions in bacon drippings until slighlty carmelized. Remove with a slotted spoon to a bowl; set aside.
2
Mix flour with salt and pepper, dredge liver in mixture.

Fry Liver in remaining bacon drippings for about 1-1 1/2 minutes per side. Remove liver and set aside.
3
Add onions and water to drippings in the pan, cover and simmer until gravy is as thick as you like.

Add 1 teaspoon gravy master or kitchen bouquet for color. You can add a little more water if necessary to prevent sticking.
4
Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
5
I serve with mashed potatoes and a slice of bacon.

About this Recipe

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American