Beef Liver With Country Gravy Recipes

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EASY AND GOOD BEEF LIVER AND ONIONS AND GRAVY



Easy and Good Beef Liver and Onions and Gravy image

Make and share this Easy and Good Beef Liver and Onions and Gravy recipe from Food.com.

Provided by AndreaW

Categories     Beef Organ Meats

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

3 -4 beef liver, 1 nch cuts of
ground red pepper (I like red for the spice) or ground black pepper (I like red for the spice)
garlic salt or salt
olive oil
1 -2 yellow onion
olive oil
salt and pepper
1 yellow onion
3 (14 1/2 ounce) cans beef broth
3/4 cup water
4 tablespoons all-purpose flour
2 tablespoons butter

Steps:

  • Liver.
  • Defrost the liver and soak in cold water for about 5-10 minutes.
  • Pad them dry and dash all slices with the salt and pepper.
  • Coat the bottom of a large skillet with a generous amount of olive oil.
  • Heat oil on high for about a minute and add liver.
  • Cook 3minutes.
  • Turn.
  • Dash salt and pepper on other side.
  • Cook 3minutes.
  • Your Done.
  • Onion.
  • Cut into big slices.
  • Coat bottom of pan with olive oil or butter if you want to be bad.
  • (It's better with olive oil.) Heat oil about 1minute.
  • Add onion.
  • Dash with salt and pepper.
  • Cook until brown on high or med high.
  • Make sure to frequently stir onions and don't let them burn.
  • Adjust temp if needed.
  • Gravy.
  • Cut onion into small pieces.
  • Melt butter in pan and add onions.
  • Cook them down on high for about 5min.
  • Do not let burn.
  • Stir in 4tbs of flour and stir.
  • Add Broth and Water.
  • Stir and stir some more.
  • You Don't need to add salt becuase the broth has enough, but add pepper if you like.
  • Bring broth to a boil and let simmer about 20 minutes, stirring every so often.

ABSOLUTE BEST LIVER AND ONIONS



Absolute Best Liver and Onions image

This recipe will turn liver haters into converts. Very simple! The three things that will set your liver above all others are: 1) soak in milk, 2)turn liver as little as possible and 3) don't overcook!

Provided by JSHULER43

Categories     Everyday Cooking

Time 45m

Yield 4

Number Of Ingredients 6

2 pounds sliced beef liver
1 ½ cups milk, or as needed
¼ cup butter, divided
2 large Vidalia onions, sliced into rings
2 cups all-purpose flour, or as needed
salt and pepper to taste

Steps:

  • Gently rinse liver slices under cold water, and place in a medium bowl. Pour in enough milk to cover. Let stand while preparing onions. (I like to soak up to an hour or two - whatever you have time for.) This step is SO important in taking the bitter taste of the liver out.
  • Melt 2 tablespoons of butter in a large skillet over medium heat. Separate onion rings, and saute them in butter until soft. Remove onions, and melt remaining butter in the skillet. Season the flour with salt and pepper, and put it in a shallow dish or on a plate. Drain milk from liver, and coat slices in the flour mixture.
  • When the butter has melted, turn the heat up to medium-high, and place the coated liver slices in the pan. Cook until nice and brown on the bottom. Turn, and cook on the other side until browned. Add onions, and reduce heat to medium. Cook a bit longer to taste. Our family prefers the liver to just barely retain a pinkness on the inside when you cut to check. Enjoy!

Nutrition Facts : Calories 687 calories, Carbohydrate 74.2 g, Cholesterol 577.9 mg, Fat 20.7 g, Fiber 4.4 g, Protein 48.9 g, SaturatedFat 10.7 g, Sodium 308.7 mg, Sugar 11.2 g

COUNTRY GRAVY



Country Gravy image

Country gravy, also called sawmill gravy or white gravy, is a staple of hearty Southern cooking. It can be used as a creamy blanket for chicken fried steak or to accompany a plate of freshly baked biscuits at breakfast time. This recipe is a down-home classic that takes just 15 minutes to pull together.

Provided by Betty Crocker Kitchens

Categories     Condiment

Time 15m

Yield 16

Number Of Ingredients 5

1 tablespoon vegetable oil
2 tablespoons Gold Medal™ all-purpose flour
1 cup milk
1/4 teaspoon salt
1/4 teaspoon pepper

Steps:

  • After removing cooked meat from skillet or pan, add oil to drippings in skillet. Stir in flour, scraping up brown particles. Cook over medium-high heat 2 to 3 minutes, stirring constantly, until mixture is light golden brown.
  • Stir in milk. Heat over medium-high heat, stirring constantly, until mixture is boiling and thickened. If gravy is too thick, stir in more milk, 1 tablespoon at a time, until desired consistency. Stir in salt and pepper.

Nutrition Facts : Calories 35, Carbohydrate 3 g, Cholesterol 0 mg, Fat 1/2, Fiber 0 g, Protein 1 g, SaturatedFat 1/2 g, ServingSize 1 Tablespoon, Sodium 90 mg, Sugar 2 g, TransFat 0 g

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