I’ve been making this liver and onions gravy recipe for years, and it’s still a staple in our household. My kids love it when I serve it with mashed potatoes or egg noodles, and my husband requests it whenever we have a special occasion.
The best part? It’s incredibly easy to make and requires minimal ingredients.
I’ve experimented with different cooking techniques, but the key is to cook the liver until it’s nice and tender, then finish it with a rich and tangy gravy made from the pan drippings. The onions add a sweet and savory flavor that complements the liver perfectly.
This recipe is perfect for any occasion, whether you’re looking for a comforting meal or a hearty dinner to feed a crowd. And as an added bonus, liver is packed with nutrients like iron and vitamin A, making this dish a healthy choice for families looking for wholesome meals.
Liver and Onions Gravy
4.6 from 1817 votes
A classic comfort dish featuring tender liver slices and caramelized onions in a rich, savory gravy. This recipe transforms simple ingredients into a hearty meal that pairs perfectly with mashed potatoes or rice.
1Rinse the liver slices under cold water and pat dry with paper towels.
2In a medium bowl, combine 2 tablespoons flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
3Dredge each liver slice in the seasoned flour, shaking off any excess.
4Heat 2 tablespoons vegetable oil in a large skillet over medium-high heat until shimmering.
5Add the liver slices in a single layer and cook for 3 to 4 minutes per side until golden brown and cooked through, with an internal temperature of 160°F.
6Transfer the liver to a plate and cover loosely with foil.
7Reduce the heat to medium and add the sliced onions to the skillet.
8Cook for 8 to 10 minutes, stirring occasionally, until the onions are soft and caramelized to a deep golden brown.
9If the pan becomes dry, add a splash of beef broth.
10Push the onions to one side of the skillet and add 2 tablespoons butter.
11Once melted, whisk in 2 tablespoons flour and cook for 1 to 2 minutes, stirring constantly, until the mixture is lightly browned and bubbly.
12Gradually pour in the beef broth while whisking continuously to prevent lumps.
13Add Worcestershire sauce and dried thyme, then bring the gravy to a simmer.
14Cook for 3 to 5 minutes, stirring often, until the gravy thickens enough to coat the back of a spoon.
15Return the cooked liver slices to the skillet, nestling them into the gravy and onions.
16Simmer for 2 to 3 minutes to reheat the liver, then season with additional salt and pepper to taste.
Soak liver slices in milk for 30 minutes before cooking to reduce any strong flavor. Do not overcook the liver or it will become tough and dry.
Watch Video Of How Liver and Onions Gravy Works
This liver and onions gravy recipe is always a hit with my family, and I’m confident it will be with yours too!
One of my favorite things about this dish is that it’s incredibly versatile – serve it over mashed potatoes, egg noodles, or even rice for a hearty meal that’s sure to satisfy.
Plus, with its rich and savory flavor profile, it’s perfect for serving at family gatherings or special occasions.
❓ Frequently Asked Questions About Liver and Onions Gravy
Q: What type of liver is best for this recipe?
A: I prefer to use beef liver, but you can also use chicken or pork liver if that’s what you have on hand. The important thing is to choose fresh, high-quality liver to ensure the best flavor and texture.
Q: Can I use frozen liver?
A: While frozen liver will work in a pinch, I highly recommend using fresh liver for the best results. Frozen liver can be a bit tougher and may not cook as evenly as fresh liver.
Q: How long does the gravy take to reduce?
A: Depending on how thick you like your gravy, it can take anywhere from 10-30 minutes to reduce. Just be patient and stir occasionally to prevent scorching.
Q: Can I make this recipe ahead of time?
A: Yes! You can prepare the liver and onions ahead of time and store them in the fridge until you’re ready to assemble the dish. Just be sure to reheat the gravy thoroughly before serving.
Q: Is this recipe suitable for vegetarians?
A: Unfortunately, no – this recipe features beef liver as the main ingredient. However, you can easily substitute with a vegetarian alternative like portobello mushrooms or eggplant slices.
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