LIVER ONIONS AND GRAVY RECIPES

Name: Liver and Onions W/ Gravy
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4-5 serving(s)
Ingredients: flour, for dredging; 1 teaspoon black pepper; 1/2 teaspoon salt; 3 tablespoons extra virgin olive oil; 1 1/2 lbs beef liver, sliced; 1 -2 onion, thinly sliced; 1 cup beef broth

LIVER AND ONIONS W/ GRAVY RECIPE - FOOD.COM

Liver and Onions W/ Gravy Recipe - Food.com image

This was the most tender and tasty version of liver and onions I ever had. The broth and the dredged flour on the liver makes a very nice gravy. It is good served over rice or with mashed potatoes.

Total Time 30 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 4-5 serving(s)

Number Of Ingredients 7

Ingredients

flour, for dredging
1 teaspoon black pepper
1/2 teaspoon salt
3 tablespoons extra virgin olive oil
1 1/2 lbs beef liver, sliced
1 -2 onion, thinly sliced
1 cup beef broth

Steps:

Place enough flour in a large bowl to coat the liver. Add salt and pepper.
Slice liver and dredge in seasoned flour.
Place olive oil in a large skillet and brown both sides of the liver over medium high heat.
Place sliced onions in the skillet with the liver.
Pour beef broth on top of liver and onions.
Cover and simmer on low until onions are tender and broth forms a nice gravy.

Nutrition Facts : Calories 102, FatContent 10.2, SaturatedFatContent 1.4, CholesterolContent 0, SodiumContent 292.1, CarbohydrateContent 2.9, FiberContent 0.6, SugarContent 1.2, ProteinContent 0.4

LIVER AND ONIONS WITH GRAVY - A COALCRACKER IN THE KITCHEN

Liver and Onions with Gravy - A Coalcracker in the Kitchen image

Provided by A Coalcracker in the Kitchen

Categories Main Dishes Pa Dutch/Amish Recipes

Number Of Ingredients 10

Ingredients

2 pounds sliced calves or beef liver (I prefer it thinly sliced)
1-1/2 cups milk, or as needed
1/4 cup butter, divided
2 cups sweet onions, thinly sliced
1 cup all-purpose flour, or as needed
salt and pepper to taste
2 tablespoons butter
2 tablespoons all purpose flour.
1 cup beef broth
salt and pepper to taste

Steps:

Gently rinse liver slices under cold water and place in a medium bowl (cut into smaller pieces if desired). Pour in enough milk to cover. Let stand (about an hour) while preparing onions.
Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion slices, sprinkle lightly with salt, and saute them in butter until soft and caramelized.
Remove onions from the pan and melt remaining butter in the skillet.
Season the flour with salt and pepper and put it in a shallow dish or on a plate.
Drain milk from liver and coat the slices in the flour mixture. Gently tap off excess flour.
On medium-high heat, cook the floured slices until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions on top of liver slices, reduce heat and finish cooking to your taste. Cut a slice of lives with a knife to check level of done-ness. BE CAREFUL NOT TO OVERCOOK!
Remove the liver and onions to a plate, cover with foil to keep warm.
On medium-low, scrape up the bits and pieces from the bottom of the pan. Add 2 tablespoons butter to the pan, melt, then sprinkle with 2 tablespoons all purpose flour. Whisk the flour and cook for a minute or two.
Slowly add 1 cup beef broth or stock, whisking constantly. Cook until thickened. Add salt and pepper to taste.

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