Southern Liver and Onions Dinner
Classic Southern pan fried liver served with caramelized onions and savory brown gravy
PRINT PINServings 4
INGREDIENTS
Liver
- 1 lb beef liver sliced
- 1 cup milk
- 1 2 cup all purpose flour
- 1 tsp kosher salt
- 1 2 tsp black pepper
- 1 2 tsp paprika
- 1 4 tsp cayenne pepper optional
- 3 tbsp bacon drippings or butter
- 1 tbsp vegetable oil.
Onions and Gravy
- 2 large yellow onions thinly sliced
- 2 tbsp butter
- 1 cup beef broth
- 1 tbsp Worcestershire sauce
- 1 tsp fresh thyme leaves optional
- salt to taste
- black pepper to taste.
For Serving
- mashed potatoes
- cooked rice
- chopped parsley optional.
INSTRUCTIONS
Prep and Dredge
- soak liver in milk 20 minutes then drain and pat very dry
- mix flour salt pepper paprika and cayenne in a shallow dish then dredge liver slices shaking off excess.
Fry Liver
- heat bacon drippings and oil in a large skillet over medium heat until shimmering
- cook liver in a single layer until browned and just cooked through about 2 to 3 minutes per side then transfer to a plate and keep warm.
Onions and Gravy
- add butter and onions to the same skillet and cook stirring until soft and deeply golden 10 to 12 minutes
- sprinkle in 1 to 2 tbsp of the seasoned flour if a thicker gravy is desired and cook 1 minute
- whisk in beef broth Worcestershire and thyme then simmer until slightly thickened 3 to 5 minutes and season to taste.
Serve
- return liver to the skillet just to warm 1 minute without overcooking
- serve liver topped with onions and gravy with mashed potatoes or rice and parsley if using.
Notes
1. Soaking in milk helps mellow liver flavor and improves tenderness. Do not overcook liver or it will turn tough and grainy aim for a slight pink center. Substitute calf liver for a milder taste and quicker cooking. For gluten free use a 1 to 1 gluten free flour blend or cornstarch for dredging and thickening
Nutrition
Calories: 350kcal | Carbohydrates: 20g | Protein: 29g | Fat: 17g