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.
prep time
cook time
method
Stove Top
yield
4 serving(s)
Ingredients
- 6-8 slices bacon, cooked, save drippings
- 5 medium onions, vidalia, peeled, sliced thin
- 1- 1/2 pounds beef liver
- 1/4 cup all purpose flour
- 3/4 cup water
- 1 teaspoon kosher salt
- 1/2 teaspoon freshly ground black pepper
- 1 tablespoon kitchen bouquet or gravy master
How To Make liver & onions with gravy
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Step 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.
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Step 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.
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Step 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.
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Step 4Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
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Step 5I serve with mashed potatoes and a slice of bacon.
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