Liver and Onions W/ Gravy
"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."
photo by joycejamm_11739510
- Ready In:
- 30mins
- Ingredients:
- 7
- Serves:
-
4-5
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
directions
- 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.
Questions & Replies
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What could I use in place of beef broth? Water with more flour and seasoning?Milk?
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How can I print this recipe off so I can follow it later
Reviews
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This was amazingly quick to make and equally tasty! Left my mouth watering for more. Love it.
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I have never made liver and onions before but father and husband both like it so I took on a labor of love. The only thing I did different was saute the onions a little in butter and also added mushrooms. I also wasn't sure how long to simmer it so I did it for 10 min. and it was very tender. They both said it was delicious. Ill make it again and maybe someday I'll enjoy liver too, -
Tasty and very tender. I did not have beef broth but used beef bouillion. I did soak the liver in milk for about 1 hour which is suppose to take the bitterness away.
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calf liver and onions gravy,
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Extra virgin olive oil, to cook liver and onions? No, just no.
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