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Beef Liver with Onions and Gravy

homemade liver and onions with gravy

Beef liver is pan-seared and smothered and braised in brown gravy and onions. Beef liver onions and gravy is the ultimate comfort food that’s served with mashed potatoes and fried corn.

Brown the liver on each side and make the homemade gravy with kitchen bouquet to get a nice dark and rich color. The kitchen bouquet also adds some extra flavor that makes the gravy taste wonderful.

The liver is then added to the pan and braised in brown gravy. You can also make the onion gravy before putting the liver in the pan.

This is the best method for those who like to keep their liver on the medium-rare to medium side. I like my beef liver well done so I simmer in the gravy until the onions are tender.

Easy side dishes to serve with liver onions and gravy

My favorite side dish to serve with the liver onions and gravy is mashed red potatoes.  Spoon the onion gravy over the potatoes and serve with fried corn or any green vegetable.

Seasoned white rice also goes well with the liver onion and gravy.  If eating seasoned white rice, I like green vegetables like green peas or seasoned green beans.

Do people still eat liver and onions?

I get this question all the time when I’m asked what some of my favorite foods to eat and cook are and my response is beef liver and onions.  It amazes me how so many people dislike liver.

There are plenty of people that love eating liver and onions.  It’s even better with homemade brown gravy.  Smothered beef or pork liver taste amazing.

homemade liver and onions with gravy

Liver and Onions with Gravy

Tender beef liver smothered in a rich onion gravy. Perfect comfort food
Prep Time 15 mins
Cook Time 45 mins
Total Time 1 hr
Course Main Course

Ingredients
  

  • 1 lb. sliced beef liver
  • 1 medium yellow onion, sliced
  • 1 cup white flour
  • 1 tbsp seasoning salt
  • 2 tablespoons of butter
  • 2 teaspoons kitchen bouquet
  • 2 1/2 cups water
  • salt and pepper
  • oil for frying

Instructions
 

  • Place the flour and seasoning salt in a bowl and whisk to mix.
  • Preheat a large skillet on medium-high meat. Add enough oil to cover the bottom of the skillet.
  • Dredge the beef liver in the seasoned flour mixture and brown on each side for one minute. Remove the liver and all but 1 tbsp of oil from the skillet.
  • Reduce the heat to medium and melt the butter in the skillet. Add 3 tablespoons of the flour mixture to the skillet and stir with a fork. Cook on medium heat for 2-3 minutes, stirring frequently.
  • Whisk in the water until smooth and simmer on low for 2-3 minutes, stirring frequently. Pour the gravy into a medium-size or large pan and add the kitchen bouquet and onions, stir well. Cover and simmer on low for 20 minutes.
  • Put the liver back into the pot and spoon gravy over the liver. Simmer on low for 10-15 minutes.

Notes

Make sure the temp of the skillet comes down before adding the butter so you don't burn the butter.
Make sure the gravy is the right consistency before adding the liver. If it's too thin, let it reduce some by removing the lid. If it's too thick, add a little more water.

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