Southern Liver and Onions
Classic Southern pan fried liver with sweet caramelized onions and rich gravy
PRINT PINServings 4
INGREDIENTS
Liver
- 1 lb beef liver sliced 1 4 inch thick
- 1 cup whole milk
- 1 cup all purpose flour
- 1 tsp kosher salt
- 1 2 tsp black pepper
- 1 2 tsp garlic powder
- 1 4 tsp cayenne pepper optional
- 3 tbsp bacon drippings or vegetable oil.
Onions and Gravy
- 2 large yellow onions thinly sliced
- 3 tbsp unsalted butter
- 2 tbsp all purpose flour
- 1 1 2 cups beef broth
- 1 tsp Worcestershire sauce
- salt to taste
- black pepper to taste.
To Serve
- cooked white rice or mashed potatoes
- fresh parsley for garnish optional.
INSTRUCTIONS
Prep
- soak liver in milk for 20 to 60 minutes then drain and pat very dry
- mix flour salt pepper garlic powder and cayenne in a shallow dish
- dredge liver slices in seasoned flour and shake off excess.
Cook Onions and Gravy
- melt butter in a large skillet over medium heat add onions and cook stirring often until deeply golden and soft 10 to 12 minutes
- sprinkle 2 tbsp flour over onions and cook 1 minute
- slowly whisk in beef broth and Worcestershire bring to a simmer and cook until thickened 2 to 4 minutes then reduce heat to low and keep warm.
Cook Liver
- heat bacon drippings or oil in a second skillet or clear space in the same skillet over medium high heat
- pan fry liver in a single layer until browned and just cooked through 2 to 3 minutes per side do not overcook
- transfer liver to the onion gravy and spoon gravy over top rest 2 minutes then serve hot.
Notes
1. For milder flavor soak in milk or buttermilk longer 2. Calf liver cooks faster than beef liver reduce time slightly 3. Keep heat medium high and cook just to doneness to prevent toughness 4. Add a splash of heavy cream to the gravy for a creamier texture 5. Substitute chicken broth if needed and adjust seasoning
Nutrition
Calories: 380kcal | Carbohydrates: 18g | Protein: 30g | Fat: 20g