liver and onions with gravy recipe

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

I have been making liver and onions with gravy for my family for years, and it is always a hit. This recipe is a classic comfort food that is packed with iron and other essential nutrients, making it a smart choice for a hearty dinner. My kids were hesitant at first, but now they ask for it regularly, especially when the weather turns chilly.

This dish is perfect for a weeknight meal because it comes together quickly, but it is also elegant enough for a special Sunday dinner. The rich, savory gravy complements the tender liver and sweet caramelized onions beautifully. I love that I can serve it with mashed potatoes or rice to soak up every last drop of that delicious gravy.

Liver is an often overlooked superfood that is budget-friendly and full of vitamins. This recipe makes it approachable and tasty, even for picky eaters. It is a wonderful way to get a nutrient-dense meal on the table without spending hours in the kitchen.

Classic Liver and Onions with Gravy

4.6 from 1126 votes

Tender beef liver and sweet caramelized onions are smothered in a rich, savory gravy. This comforting dish is simple to prepare and full of flavor, perfect for a nourishing family dinner.

Prep Time10 mins
Cook Time25 mins
Resting Time0 mins
Total Time35 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Liver and Onions

1 pound beef liver, sliced
2 large yellow onions, thinly sliced
2 tablespoons butter
2 tablespoons olive oil
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon black pepper

For the Gravy

2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups beef broth
1/2 cup milk
1/2 teaspoon dried thyme
Salt and pepper to taste

👨‍🍳Directions

1Rinse the liver slices and pat them dry with paper towels. Slice the liver into thin strips if desired.
2In a medium bowl, combine 1/2 cup flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Dredge the liver strips in the flour mixture, shaking off any excess.
3Heat 2 tablespoons butter and 2 tablespoons olive oil in a large skillet over medium-high heat. Add the liver strips and cook for 2-3 minutes per side, until browned but still slightly pink inside. Remove the liver from the skillet and set aside.
4In the same skillet, add the sliced onions. Cook over medium heat, stirring occasionally, for about 8-10 minutes, until the onions are soft and caramelized. Remove the onions from the skillet and set aside with the liver.
5To make the gravy, melt 2 tablespoons butter in the skillet over medium heat. Whisk in 2 tablespoons flour and cook for 1 minute, stirring constantly.
6Gradually whisk in the beef broth and milk. Add the dried thyme. Continue whisking until the gravy thickens, about 3-4 minutes. Season with salt and pepper to taste.
7Return the liver and onions to the skillet. Stir to coat them with the gravy. Cook for 2-3 minutes, until everything is heated through. Serve immediately over mashed potatoes or rice.

🔧Equipment

Large skillet
Medium bowl
Whisk
Measuring cups and spoons
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 6g❤️Cholesterol: 350mg🧂Sodium: 580mg🌾Total Carbs: 18g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 28g

📝Notes

For a milder flavor, soak the liver in milk for 30 minutes before cooking. This helps remove any bitterness. You can also use chicken or vegetable broth instead of beef broth.

Watch Video Of How Classic Liver and Onions with Gravy Works

This liver and onions with gravy recipe is a true family favorite that delivers big on flavor and nutrition without a lot of fuss. It is a reliable, satisfying meal that works for any night of the week and always brings everyone to the table.

❓ Frequently Asked Questions About Liver and Onions with Gravy

1. How do I prevent the liver from being tough or rubbery?

The key is to not overcook the liver. Cook it quickly over medium-high heat for just 2-3 minutes per side. It should still be slightly pink inside when you remove it from the pan. Overcooking will make it tough and dry.

2. Can I use chicken liver instead of beef liver?

Yes, you can substitute chicken liver for beef liver in this recipe. Chicken livers are smaller and more delicate, so reduce the cooking time to about 1-2 minutes per side. They will be even more tender.

3. What can I serve with liver and onions and gravy?

This dish pairs wonderfully with creamy mashed potatoes, steamed rice, or egg noodles to soak up the gravy. A side of green beans or a simple salad also balances the meal nicely.

4. How can I make the gravy thicker or thinner?

If you prefer a thicker gravy, whisk in an additional tablespoon of flour mixed with a little cold water (a slurry) and cook for another minute. For a thinner gravy, simply add a bit more beef broth or milk until you reach the desired consistency.

5. Is it necessary to soak the liver before cooking?

Soaking the liver in milk for 30 minutes is optional but recommended. It helps to draw out any strong, metallic flavors and makes the liver more tender. If you are using high-quality, fresh liver, you may skip this step.

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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