Liver & Onions with Gravy
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
1Fry 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.
2Mix 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.
3Add 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.
4Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
5I serve with mashed potatoes and a slice of bacon.