smothered liver and onions recipe

Written ByJenny Smyth Posted on
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The Best smothered liver and onions recipe

I’m so excited to share with you one of my family’s favorite recipes, smothered liver and onions. This dish is a staple in our household, and I love how it brings everyone together.

The rich flavor of the liver, paired with the sweetness of the onions, is a match made in heaven. My kids adore helping me cook this meal, and it’s always a joy to see them excited about trying new foods.

As a busy mom, I appreciate how easy it is to prepare and how nutritious it is for our family. We make this recipe for special occasions like holidays and family gatherings, but it’s also a regular part of our weeknight meals.

The best part? It’s incredibly easy to make and requires minimal ingredients.

My husband loves the way the flavors all come together in one delicious bite. I’ve learned that the key to making great smothered liver and onions lies in browning the liver perfectly before adding in the onions and sauce.

This technique adds depth and richness to the dish that’s hard to achieve otherwise.

Smothered Liver and Onions

4.6 from 1152 votes

A classic comfort food dish featuring tender liver and caramelized onions in a rich gravy. This recipe is a must-try for any occasion.

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

🥘Ingredients

For the Liver

1.5 lbs beef liver
1 tsp salt
1 tsp black pepper

For the Onions

2 large onions, sliced
2 tbsp butter

For the Gravy

2 tbsp flour
2 cups beef broth
1 tbsp Worcestershire sauce

👨‍🍳Directions

1Season liver with salt and pepper.
2Slice liver into 1/4 inch strips.
Set aside.
3Heat skillet over medium-high heat.
4Add liver and cook until browned on both sides, about 2 to 3 minutes per side.
5Remove liver from skillet and set aside.
6In the same skillet, add butter.
7Add onions and cook over medium heat, stirring occasionally, until onions are soft and caramelized, about 10 minutes.
8Onions should be a golden brown color.
9Sprinkle flour over the onions and stir to combine.
10Cook for 1 to 2 minutes, stirring constantly.
11Gradually add beef broth, stirring continuously to prevent lumps from forming.
12Add Worcestershire sauce.
13Return liver to the skillet.
14Reduce heat to low, cover, and let simmer for 10 to 15 minutes, or until liver is tender and cooked through.
15Liver should be easily pierced with a fork.
16Taste and adjust seasoning if necessary.
17Serve liver and onions hot, spooning gravy over the top.
18Enjoy with mashed potatoes or rice.

🔧Equipment

Skillet with lid
Cutting board
Knife

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute chicken broth for a milder flavor.

Watch Video Of How Smothered Liver and Onions Works

This recipe is always a hit with my family, whether we’re serving it for a special occasion or just a regular weeknight meal.

One of my favorite things about smothered liver and onions is how well they freeze – simply portion out individual servings into freezer-safe containers or zip-top bags for up to 3 months storage.

When reheating, be sure to thaw first by leaving them at room temperature for several hours or overnight before cooking as instructed above.

❓ Frequently Asked Questions About Smothered Liver and Onions

Q: What type of liver is best for smothered liver and onions?

A: For this recipe, you’ll want to use beef or pork liver. Beef liver has a slightly sweeter taste than pork liver, but both work well. If you can’t find either beef or pork liver at your local grocery store, you can also try using chicken or turkey liver as a substitute.

Q: Can I use frozen or canned onions instead of fresh?

A: While fresh onions are always preferred for their sweet flavor and crunchy texture, you can use frozen or canned onions if that’s what you have on hand. Just be aware that they may not have the same level of sweetness as fresh onions.

Q: Do I need to soak the liver before cooking it?

A: No, you don’t need to soak the liver before cooking it. In fact, soaking can actually make the meat more dense and less flavorful. Simply pat the liver dry with paper towels before browning it in a pan.

Q: Can I make smothered liver and onions ahead of time?

A: Yes, you can make smothered liver and onions ahead of time by preparing the ingredients up to 24 hours in advance. Simply store them in separate containers in the refrigerator until you’re ready to assemble and cook the dish.

Q: How do I reheat leftover smothered liver and onions?

A: To reheat leftover smothered liver and onions, place them in a pan over low heat and cover with foil. Reheat slowly until warmed through, stirring occasionally.

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