Go Back

Beef Liver with Onions and Gravy

A classic dish with tender beef liver seared to perfection and served with sweet, caramelized onions and rich gravy.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound fresh beef liver, sliced thin
  • 2-3 medium yellow onions, sliced thin Add more if desired.
  • 2 cups milk For soaking the liver.
  • 3 tablespoons butter Divided for cooking.
  • 1 tablespoon flour For thickening the gravy.
  • to taste salt and pepper Season just before cooking.
Optional Ingredients
  • to taste garlic powder For additional flavor.
  • to taste Worcestershire sauce For flavor enhancement.
  • as needed fresh parsley For garnish.

Method
 

Preparation
  1. Lay liver slices in a shallow bowl and cover with milk. Chill for 30 minutes (or longer, if you’ve got time).
  2. Slice the onions nice and thin.
Cooking
  1. Heat 2 tablespoons butter in a big pan over medium heat. Add onions and cook slow until golden and soft—almost caramelized. Remove and keep warm.
  2. Bump the heat up and add the last tablespoon of butter. Take liver from the milk and pat dry. Sear in the pan, just a couple minutes per side.
  3. Sprinkle in flour and stir, then slowly add about half a cup water (or beef broth), scraping up all the brown bits from the pan. Let thicken for just a minute.
  4. Dump the onions back into the pan, season with salt, pepper, and any extras you like (Worcestershire, garlic powder). Serve hot, garnished with parsley if desired.

Notes

Serve with creamy mashed potatoes and buttery peas for a balanced meal. Leftovers can be sliced thin and used in stir-fries or sandwiches.