liver and onions gravy recipe

Written BySheba G Updated On
liver and onions gravy recipe
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The Best liver and onions gravy recipe

I’m so excited to share with you my family’s favorite liver and onions gravy recipe. This dish has been a staple in our household for years, and it’s a perfect example of how a simple, comforting meal can bring people together. The first time I made this recipe, I was hesitant to try it, but my husband and kids loved it, so we’ve been making it regularly ever since.

The combination of the tender liver, sweet caramelized onions, and rich gravy is just magic. And the best part? It’s incredibly easy to make.

You can use this recipe as a side dish or serve it over mashed potatoes or egg noodles for a hearty meal. My family loves it when I serve it with some crusty bread on the side for sopping up all the juices. This recipe is also super versatile – you can make it ahead of time and reheat it when you’re ready, or freeze it for later use.

And let’s not forget the health benefits! Liver is an excellent source of iron, and onions are packed with antioxidants and fiber. So not only does this recipe taste amazing, but it’s also good for you too!

I’ve made this recipe for countless family gatherings, potlucks, and even just a regular Tuesday night dinner. Everyone always raves about how delicious it is, and I’m happy to share my secrets with you now.

Liver and Onions Gravy

Liver and Onions Gravy

4.6 from 1887 votes

A classic comfort food dish featuring tender liver and caramelized onions smothered in a rich gravy. This recipe serves 4 people and takes about 45 minutes to prepare and cook.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

Ingredients

500g beef liver, sliced
2 large onions, thinly sliced
2 tbsp butter
2 tbsp olive oil
2 tbsp all-purpose flour
2 cups beef broth
1 tbsp Worcestershire sauce
salt, to taste
black pepper, to taste

👨‍🍳Directions

1Heat butter and olive oil in a large skillet over medium-high heat.
2Add onions and cook, stirring occasionally, until softened and lightly browned, about 5 minutes.
3Reduce heat to medium and continue cooking, stirring occasionally, until onions are deeply caramelized, about 15-20 minutes.
4Remove onions from skillet and set aside.
5In the same skillet, increase heat to medium-high.
6Add liver slices in a single layer and cook undisturbed until browned, about 2-3 minutes.
7Flip and cook for an additional 2-3 minutes until browned on both sides and cooked through.
8Remove liver from skillet and set aside.
9Sprinkle flour over the skillet, stirring to combine with the remaining fond.
10Cook for 1-2 minutes, stirring constantly, until the flour is lightly browned.
11Gradually whisk in beef broth, ensuring there are no lumps.
12Stir in Worcestershire sauce, salt, and black pepper.
13Bring to a simmer, then reduce heat to low and let it cook for 5 minutes, until the gravy has thickened slightly.
14Return the onions and liver to the skillet, spooning the gravy over the top.
15Reduce heat to low, cover, and let it simmer for an additional 5-10 minutes, until the liver is heated through and the flavors have melded.
16Taste and adjust seasoning if needed.
17Serve hot, with mashed potatoes or rice.

🔧Equipment

Skillet with lid
Spatula
Whisk
Saucepan

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 20g💛Saturated Fat: 8g❤️Cholesterol: 450mg🧂Sodium: 700mg🌾Total Carbs: 10g🥦Dietary Fiber: 2g🍬Sugars: 4g🥩Protein: 32g

📝Notes

Tips: To ensure tenderness, do not overcook the liver. It should be cooked to an internal temperature of 160°F (71°C).

Watch Video Of How Liver and Onions Gravy Works

This liver and onions gravy recipe has been a staple in our household for years, and I’m confident it will become one in yours too! The key to making this dish truly special is to use high-quality ingredients – look for fresh liver and sweet onions whenever possible.

And don’t be afraid to get creative with your serving ideas – try serving it over mashed potatoes or egg noodles for added comfort food vibes. One of my favorite things about this recipe is that it’s incredibly versatile – whether you’re looking for a quick weeknight dinner or a show-stopping main course for special occasions, this recipe delivers every time.

❓ Frequently Asked Questions About Liver and Onions Gravy

Q1: What type of liver should I use?

A: You can use either beef or pork liver for this recipe. Beef liver has a slightly firmer texture and a more robust flavor, while pork liver is milder and sweeter. Either way, make sure to choose fresh, high-quality liver for the best results.

Q2: Can I make this recipe without onions?

A: While onions are a crucial component of this dish, you can substitute them with shallots or scallions if you prefer a milder flavor. Just be aware that the flavor will be slightly different.

Q3: How do I know if my liver is cooked through?

A: Cooked liver should be tender and slightly firm to the touch. If you’re unsure, check the internal temperature – it should be at least 160°F (71°C) for safe consumption.

Q4: Can I make this recipe ahead of time?

A: Yes! This recipe freezes beautifully – simply cook the liver and onions as directed, then let them cool before transferring them to an airtight container or freezer bag. When you’re ready to serve, reheat the mixture over low heat until warmed through.

Q5: Is this recipe suitable for vegetarians/vegans?

A: Unfortunately not – this recipe relies on animal products (liver and beef broth), so it’s not suitable for vegetarians or vegans.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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