Country Liver and Onions Dinner
Tender pan-fried beef liver with caramelized onions and savory brown gravy
PRINT PINServings 4
INGREDIENTS
Liver
- 1 lb beef liver sliced
- 1 cup milk
- 1 cup all purpose flour
- 1 tsp kosher salt
- ½ tsp black pepper
- ½ tsp garlic powder
- ¼ tsp paprika
- 3 tbsp vegetable oil or bacon drippings
- 2 tbsp unsalted butter.
Onions and gravy
- 2 large yellow onions sliced
- 2 tbsp all purpose flour
- 1.5 cups beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme or 0.25 tsp dried thyme
- salt to taste
- black pepper to taste.
Optional serving
- mashed potatoes
- cooked rice
- fresh parsley for garnish.
INSTRUCTIONS
Prep
- Soak liver in milk for 10 minutes then drain and pat very dry
- mix flour with salt pepper garlic powder and paprika then dredge liver slices and shake off excess.
Cook liver and onions
- Heat oil and 1 tbsp butter in a large skillet over medium high heat
- add onions with a pinch of salt and cook stirring until softened and golden 10 to 12 minutes then move onions to the side or transfer to a plate
- add remaining butter if needed then pan fry liver 2 to 3 minutes per side until browned and just cooked through then transfer liver to a plate and keep warm.
Make gravy and finish
- Reduce heat to medium and whisk 2 tbsp flour into the pan drippings and cook 1 minute
- slowly whisk in beef broth and Worcestershire and simmer until thickened 3 to 5 minutes
- stir onions back into gravy then season to taste
- return liver to the skillet for 1 minute to warm and coat then serve with gravy over mashed potatoes or rice.
Notes
1. Soaking in milk reduces bitterness and improves tenderness; do not overcook liver or it turns tough 2. aim for just cooked through; substitute calf liver for a milder flavor or use chicken liver for a quicker cook; bacon drippings add classic country flavor; if gravy is too thick add a splash of broth 3. if too thin simmer longer
Nutrition
Calories: 360kcal | Carbohydrates: 18g | Protein: 28g | Fat: 18g