Beef Liver With Onions And Gravy: Step-By-Step Guide
Beef liver with onions and gravy is a quick and hearty main dish made with sliced liver, onions, and smooth gravy. This easy home-cooked recipe shows how to cook liver and onions in a way that’s flavorful, tender, and great for a filling weeknight dinner.
- Prep time
- 15 min
- Cook time
- 25 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 lb calf liver, sliced
- 1 cup milk (for soaking)
- 2 medium yellow onions, sliced
- 3 tbsp unsalted butter
- 2 tbsp all-purpose flour
- 1 cup beef broth
- 1 tsp Creole seasoning
- Salt and pepper to taste
Instructions
- 1
Start by soaking the sliced liver in milk for about 30 minutes. This step helps reduce the strong "liver taste," making the dish more palatable.
- 2
In a large skillet, melt 2 tablespoons of butter over medium heat. Add the sliced onions and cook until they’re caramelized—about 10 minutes. Remove from the skillet and set aside.
- 3
Remove the liver from the milk, pat it dry with paper towels, and season both sides with salt, pepper, and Creole seasoning.
- 4
Melt the remaining tablespoon of butter in the skillet. Sear the liver slices for 2-3 minutes on each side until browned but still tender. Overcooking can make the liver tough, so be careful! Remove the liver from the skillet and set it aside.
- 5
In the same skillet, sprinkle the flour and stir for 1-2 minutes to form a roux. Gradually whisk in the beef broth, scraping up any browned bits from the pan. Simmer until the gravy thickens.
- 6
Return the onions and liver to the skillet, allowing everything to simmer together for a few minutes. The liver will soak up the rich flavors of the gravy. Serve immediately and enjoy!