Liver & Onions with Gravy

1
Marsha Gardner

By
@mrdick1950

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.

Rating:

★★★★★ 2 votes

Comments:
Serves:
4
Method:
Stove Top

Ingredients

  • 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
    water
  • 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

Step-by-Step

  1. 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.
  2. 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.
  3. 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.
  4. Put liver back in skillet with gravy and onions and make sure it is heated all the way through.
  5. I 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




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