Go Back
–+ servings
Onion Gravy Liver Skillet

Onion Gravy Liver Skillet

Pan-seared liver with caramelized onions in a rich brown onion gravy
No ratings yet
PRINT PIN
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4

INGREDIENTS

Liver

  • 1 lb beef liver sliced
  • 1 cup milk for soaking optional
  • 1/2 cup all purpose flour
  • 1 tsp kosher salt
  • 1/2 tsp black pepper
  • 1/2 tsp paprika
  • 1/2 tsp garlic powder
  • 2 tbsp vegetable oil
  • 2 tbsp unsalted butter.

Onion Gravy

  • 2 large yellow onions thinly sliced
  • 2 cloves garlic minced
  • 2 tbsp all purpose flour
  • 2 cups beef broth
  • 1 tbsp Worcestershire sauce
  • 1 tsp soy sauce optional
  • 1/2 tsp dried thyme
  • 1 bay leaf optional
  • salt to taste
  • black pepper to taste.

To Serve

  • mashed potatoes or rice
  • chopped fresh parsley optional.

INSTRUCTIONS

Prep Liver

  • If using milk soak liver in milk 20 to 30 minutes then drain
  • Pat liver very dry
  • Mix flour salt pepper paprika and garlic powder then dredge liver shaking off excess.

Sear Liver

  • Heat oil and 1 tbsp butter in a large skillet over medium high heat
  • Sear liver in a single layer until browned and just cooked through 2 to 3 minutes per side then transfer to a plate and tent loosely.

Onions and Gravy

  • Reduce heat to medium and add remaining 1 tbsp butter
  • Add onions and cook stirring until softened and deep golden 10 to 12 minutes then add garlic and cook 30 seconds
  • Sprinkle 2 tbsp flour over onions and cook 1 minute
  • Whisk in broth Worcestershire and soy sauce then add thyme and bay leaf and simmer until thickened 5 to 7 minutes.

Finish

  • Return liver and any juices to the skillet and simmer gently 1 to 2 minutes to warm through without overcooking
  • Taste and adjust seasoning then serve over mashed potatoes or rice with parsley if desired.

Notes

1. Soak in milk to reduce bitterness and mellow flavor; Do not overcook liver keep it slightly pink in the center for best texture; If gravy is too thick add a splash of broth and if too thin simmer longer; For gluten free use cornstarch slurry instead of flour; Use calf liver for a milder taste or chicken livers for a softer texture

Nutrition

Calories: 360kcal | Carbohydrates: 18g | Protein: 28g | Fat: 20g