beef liver with debri onion gravy

blentz8 avatar
By barbara lentz
from beulah, MI

Tender liver and yummy gravy

serves 4
prep time 1 Hr 30 Min
cook time 15 Min
method Stove Top

Ingredients For beef liver with debri onion gravy

  • 2 lb
    beef liver thinly sliced
  • 1 1/2 c
  • 4 Tbsp
  • 2 lg
    onions sliced
  • 1 c
  • salt, pepper and papriks
  • 1/4 c
    dry white wine
  • 4 Tbsp
  • 4 Tbsp
  • 1 c
    beef broth
  • salt and pepper to taste
  • fresh parsley for serving

How To Make beef liver with debri onion gravy

  • 1
    Place the liver in a bowl and pour the milk over top just enough to cover. Let the liver soak in the milk for 90 minutes.
  • 2
    Melt 2 tbsp butter in a large skillet. Add the onions and season with some salt. Saute until the onions are soft and caramelized about 7 minutes. Remove the onions with a slotted spoon and set aside.
  • 3
    Add the other 2 tbsp of butter to the pan. Mix the flour in a shallow dish with salt, pepper and paprika.l Drain the milk from the liver and dredge the liver in the flour.
  • 4
    Fry in batches until browned on both sides and no longer bleeding. Remove to a plate and set aside.
  • 5
    Add the wine to the pan and scrap up all the debri from the bottom of the pan. When the wine is almost gone add the butter and then whisk in the flour.
  • 6
    Pour in the beef broth whisking until thickened. Stir the onions back into the gravy.
  • 7
    Serve the gravy over the liver and garnish with parsley.

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