Liver & Onions with Gravy

Recipe Rating:
 2 Ratings
Serves: 4
Cooking 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

The Cook

Marsha Gardner Recipe
x3
Cooked to Perfection
Florala, AL (pop. 1,980)
mrdick1950
Member Since Aug 2012
Marsha's notes for this recipe:
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.
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Directions

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

Comments

1-5 of 7 comments

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user Marsha Gardner mrdick1950 - Sep 23, 2012
I shared a photo of this recipe. View photo
user Elsie Perrett twiga13 - Sep 23, 2012
Marsha, this is almost exactly the way I cook liver. The bacon makes all the ddifference. I love liver cooked this way.
user Marsha Gardner mrdick1950 - Sep 23, 2012
Me too and the gravy is awesome isn't it? Pork gravy is my favorite whether it is made with bacon, pork roast or the sweet gravy I make from a baked ham, they are more flavorful than beef to me.
user Toni T Toni6921 - Oct 23, 2012
Marsha, I wasn't thinking about liver until I saw your recipe. I probably eat it once a year, but my mouth is watering, and I have to have some soon!!!!!!!!! Thanks so much for sharing. I will have mashed potatoes and green peas, too.
user Marsha Gardner mrdick1950 - Oct 23, 2012
Just don't over cook it. I have been thinking about it for a week or so, I guess I need the iron. Need to listen to our bodies, they know what they need.

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