Liver and Onions with Gravy
This liver and onions recipe with gravy is old-fashioned comfort food that will surely be a big hit with any lovers of organ meat.
Servings: 4
Calories: 368kcal
Equipment
- Large skillet
Ingredients
- 1 pound beef liver
- 1 cup milk
- 4 tablespoons butter divided
- 1 yellow onion thinly sliced
- ½ cup all-purpose flour
- ½ teaspoon salt
- ½ teaspoon black pepper
- 1 ½ cup beef broth
- 2 teaspoons Worchestershire sauce
- 1 sprig fresh sage
Instructions
- Soak liver in milk for 30+ minutes. This will remove any bitter taste from the liver.
- While the slices of liver soak, add two tablespoons of butter to a large skillet set over medium heat and add the sliced onions. Saute until the onions turn golden brown and become tender. Then remove the onions and set aside.
- While the onions cook, mix together the flour, salt, and black pepper, then dredge the raw liver in it, ensuring each piece is fully coated. The milk can be discarded.
- Add the remaining two tablespoons of butter to the skillet along with the liver and cook until the flour becomes golden brown.
- Slowly whisk in beef broth and Worchestershire sauce, add the fresh sage and return the onions to the skillet. Bring the liquid to a simmer and cook until it thickens. Add additional salt and pepper to taste and serve.
Nutrition
Calories: 368kcal | Carbohydrates: 23g | Protein: 28g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 349mg | Sodium: 857mg | Potassium: 585mg | Fiber: 1g | Sugar: 4g | Vitamin A: 19630IU | Vitamin C: 4mg | Calcium: 107mg | Iron: 7mg