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Beef Liver With Country Gravy

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“This is the only way that I like to eat liver. The gravy seems to take away that strong "liver taste". My husband is all smiles when I cook him this. I serve it with mashed potatoes, corn, and biscuits or cornbread...a real belly-filler, but very good for you.”

Ingredients Nutrition


  1. Preheat oil in a large frying pan over medium heat, until a drop of water sizzles on the oil surface.
  2. While waiting for the pan to preheat, combine flour, salt, and pepper (and garlic powder, if you wish) in a large tupperware bowl.
  3. Shake till mixed thoroughly.
  4. Add the liver to the flour bowl, cover the bowl and shake til coated, shake off and lay them in the frying pan.
  5. Reserve the flour mixture for the gravy.
  6. Brown the liver in the oil on both sides, remove them from the pan and set aside.
  7. Turn down the heat to low and toss in the onions and saute til clear.
  8. Remove pan from heat.
  9. Whip together milk and remaining flour until smooth.
  10. Return the pan to the burner and turn on medium-low.
  11. Add the flour/milk mixture (white sauce) to the pan of onions, stir constantly, until the gravy bubbles.
  12. Let simmer for 2 minutes.
  13. (NOTE: I keep the milk beside the stove JUST IN CASE the gravy seems too thick) Turn to low, add the liver, cover and simmer for another 10-15 minute.
  14. ,or until you see no more blood from the steaks.

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