Go Back
Liver and Onions with Gravy

Liver and Onions with Gravy Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 320
Ingredients Method Notes

Ingredients
  

  • 1 lb beef liver, sliced 1/4-inch thick
  • 2 large yellow onions, thinly sliced
  • 3 tbsp unsalted butter, divided
  • 2 tbsp vegetable oil
  • 1/4 cup all-purpose flour
  • 1 tsp fine salt
  • 1/2 tsp black pepper
  • 1 cup beef broth
  • 1 tsp Worcestershire sauce
  • Fresh parsley, chopped, for serving

Method
 

  1. Whisk flour, salt, and pepper in a shallow dish. Pat liver dry, then coat each slice in the flour mixture and shake off excess.
  2. Heat 1 tbsp butter and 1 tbsp oil in a large skillet over medium-high heat. Sear liver for 2 to 3 minutes per side until browned and just pink inside; work in batches if needed.
  3. Lower heat to medium, add remaining butter and oil, then cook the onions with a pinch of salt for 10 to 12 minutes until deep golden, stirring often and scraping up any fond.
  4. Sprinkle reserved seasoned flour over the onions, stir, and cook 1 minute. Whisk in broth and Worcestershire, simmer 2 to 3 minutes until thickened. Return liver to the skillet, coat with gravy, and warm through for 1 minute.
  5. Plate the liver, spoon onions and gravy over the top, and finish with fresh parsley.

Notes

Soaking the liver in milk for 30 minutes before cooking mellows the flavor if you prefer a milder taste. The gravy thickens further as it sits, so add a splash of broth when reheating to loosen it.