Liver & Onions with Gravy

Marsha Gardner Recipe

By Marsha Gardner mrdick1950

Stove Top

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: How to Core and Slice a Pineapple


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

You May Also Like:


Sep 23, 2012 - Marsha Gardner shared a photo of this recipe. View photo
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.
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.
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.
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.
Ellen Bales Starwriter
Mar 19, 2013
My mother cooked liver at least an hour, over low heat, covered, and it was wonderful--not a bit tough--tender as could be. I wish she was here to ask what her secret was, because everyone else says to cook it only a few minutes.
Toni T Toni6921
Mar 19, 2013
Ellen, my Mom liked hers pink. I have no idea how to cook it low and slow with success. Wish I could help you.