Marsha Gardner Recipe

Liver & Onions with Gravy

By Marsha Gardner mrdick1950

Recipe Rating:
 2 Ratings
Cooking Method:
Stove Top

Marsha's Story

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.


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
1 tsp
kosher salt
1/2 tsp
freshly ground black pepper
1 Tbsp
kitchen bouquet or gravy master

Directions Step-By-Step

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.
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.
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.
Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
I serve with mashed potatoes and a slice of bacon.

About this Recipe

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

  • Comments

  • 1-5 of 7
  • 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.