Liver & Onions with Gravy

Marsha Gardner


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.

★★★★★ 2 votes
Stove Top


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

How to Make Liver & Onions with Gravy


  • 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.

Printable Recipe Card

About Liver & Onions with Gravy

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