liver and onions with gravy recipe

Written ByJenny Smyth Posted on
liver and onions with gravy recipe
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The Best liver and onions with gravy recipe

I have been cooking liver and onions with gravy for years, and it’s a recipe that never fails to impress my family. This dish is a classic comfort food that brings me back to my childhood. I remember my grandmother making it for our family gatherings, and it was always a hit.

The combination of the tender liver, caramelized onions, and rich gravy is a match made in heaven. It’s a simple yet satisfying meal that’s perfect for any occasion. Whether you’re looking for a hearty breakfast, a comforting dinner, or a satisfying supper, this recipe is sure to become a staple in your household.

One of the best things about this recipe is its versatility – you can serve it with mashed potatoes, roasted vegetables, or even over rice. And the best part? It’s incredibly easy to make!

Just like my grandmother taught me, all you need is some basic pantry staples and about 30 minutes of your time. I love how this recipe brings everyone together – my kids ask for it every time we have dinner together, and my husband requests it for special occasions. It’s become a family favorite that never gets old.

So if you’re looking for a delicious and comforting meal that’s sure to please even the pickiest eaters, look no further than this liver and onions with gravy recipe. It’s a true classic that will become a staple in your household just like it has in mine.

Liver and Onions with Gravy

Liver and Onions with Gravy

4.9 from 999 votes

A classic comfort dish featuring tender beef liver and sweet caramelized onions in a rich, savory gravy. This hearty recipe transforms humble ingredients into a satisfying meal that pairs perfectly with mashed potatoes or crusty bread.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Liver and Onions

1 lb beef liver, sliced 1/2 inch thick
2 large yellow onions, thinly sliced
3 tablespoons butter
2 tablespoons olive oil
1/2 cup all-purpose flour
1 teaspoon salt
1/2 teaspoon black pepper
1/4 teaspoon paprika

For the Gravy

2 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 cup milk
1 tablespoon Worcestershire sauce
1/2 teaspoon dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Rinse the liver slices under cold water and pat dry with paper towels.
2In a medium bowl, combine 1/2 cup flour, 1 teaspoon salt, 1/2 teaspoon pepper, and 1/4 teaspoon paprika.
3Dredge each liver slice in the seasoned flour, shaking off any excess, and set aside on a plate.
4Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat until the butter foams and sizzles.
5Add the liver slices in a single layer without crowding, and cook for 2 to 3 minutes per side until golden brown and just cooked through.
6Transfer the liver to a plate and tent with foil to keep warm.
7Reduce the heat to medium and add the remaining 1 tablespoon butter to the skillet.
8Add the sliced onions and cook, stirring occasionally, for 8 to 10 minutes until they are soft and deep golden brown.
9Scrape up any browned bits from the bottom of the pan as the onions cook.
10Sprinkle 2 tablespoons of flour over the caramelized onions and stir constantly for 1 minute to cook the flour.
11Slowly pour in the beef broth while whisking vigorously to prevent lumps, then add the milk, Worcestershire sauce, and dried thyme.
12Bring the gravy to a gentle simmer and cook for 3 to 4 minutes until thickened, stirring often.
13Return the liver slices to the skillet, nestling them into the gravy.
14Reduce the heat to low and cook for 2 to 3 minutes, spooning gravy over the liver, until heated through.
15Taste the gravy and adjust seasoning with additional salt and pepper if needed before serving.

🔧Equipment

Large skillet
Medium bowl
Whisk
Tongs
Cutting board
Chef’s knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 16g💛Saturated Fat: 7g❤️Cholesterol: 310mg🧂Sodium: 780mg🌾Total Carbs: 28g🥦Dietary Fiber: 2g🍬Sugars: 6g🥩Protein: 24g

📝Notes

For the most tender liver, avoid overcooking; the center should remain slightly pink. Soaking liver in milk for 30 minutes before cooking can reduce any strong flavor. Serve immediately with mashed potatoes or egg noodles to soak up the gravy.

Watch Video Of How Liver and Onions with Gravy Works

This liver and onions with gravy recipe is perfect for any occasion – whether you’re looking for a hearty breakfast or a comforting dinner. The combination of flavors is unmatched, and the texture is simply divine.

I love how easy it is to make – just toss all the ingredients into one pan and let them cook until golden brown! And don’t worry if you’re not sure about using liver – trust me when I say this dish will convert even the most skeptical eaters into fans!

My family loves this dish so much that we’ve started serving it at family gatherings whenever we want something comforting and familiar.

❓ Frequently Asked Questions About Liver and Onions with Gravy

Q1: What type of liver should I use for this recipe?

A: For this recipe, you’ll want to use beef liver. It’s the most commonly available type of liver and has a mild flavor that pairs well with the onions and gravy. If you can’t find beef liver, you can also use pork or chicken liver as substitutes.

Q2: Can I make this recipe ahead of time?

A: Yes, you can prepare the ingredients ahead of time, but it’s best to cook the dish from scratch just before serving. If you do need to make it ahead of time, simply refrigerate the cooked liver and onions until serving.

Q3: How do I ensure the liver stays tender?

A: To keep the liver tender, make sure to not overcook it. Use a meat thermometer to check for doneness – it should reach an internal temperature of at least 160°F (71°C). Also, don’t press down on the liver with your spatula while it’s cooking – this can cause it to become dense and tough.

Q4: Can I substitute the onions with another vegetable?

A: While onions are an essential component of this recipe, you can substitute them with other vegetables like bell peppers or mushrooms if you prefer. Just be sure to adjust the cooking time accordingly – these vegetables will cook faster than onions.

Q5: How do I store leftover gravy?

A: Leftover gravy can be stored in an airtight container in the refrigerator for up to three days or frozen for up to two months.

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